Common Meringue or French Meringue

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric %



  1. With the whip attachment, beat the egg whites first at medium speed, then at high speed, until they form soft peaks.
  2. Add the first quantity of sugar, a little at a time, with the machine running. Whip until stiff.
  3. Stop the machine. Fold in the remaining sugar with a spatula.