Classic Meringue

Preparation info
  • Makes

    three or four

    8 inch disks
    • Difficulty


Appears in

By Flo Braker

Published 1984

  • About

This meringue is not overly sweet so it adapts irresistibly to a variety of fillings. Folding a part of the sugar in at the end contributes to its delicate texture.

You can also pipe shells and serve them with ice cream or alone.

This is the foundation for Beehive Vacherin.


  • 2 tablespoons (25 grams) plus ½ cup (100 grams)


Baking Preparations

Position one rack in lower third of oven and the second rack in upper third; preheat oven to 225 degrees.

Fit the pastry bag with the decorating tip.

Line each baking sheet with parchment paper to fit. For making disks, trace two <