Stéphane Reynaud

Meringues

For a Meringue Party

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Preparation info
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Egg white 200 g
  • Caster sugar 200 g
  • Icing sugar

Method

  1. Beat the egg whites into stiff peaks. Add the caster sugar and let the mixer run for 5 minutes. Gently fold in the icing sugar.
  2. Shape the meringues however you like and bake in a 100°C oven for 2 hours (or more, dependi