Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This is the simplest type of meringue, made by simply beating egg whites with sugar. It isn’t sterilized, so it must always be baked. French meringue may be piped into shapes through a pastry bag and then slowly baked until it has a distinctive crunchy texture. It is quite delicate and crumbly and should melt in the mouth. It is also used for shells or rings in a variety of cakes, and as a component of other recipes.