The French Meringue Method (Uncooked Meringue)

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Published 2012

This is the method used in the cold foaming method and the separation foaming method. It is the simplest method for making a meringue.

The French Meringue Method is as Follows:

Place the egg whites in the bowl of an electric mixer fitted with a whip attachment. If using an acid such as lemon juice or cream of tartar (the acid will promote stability in the foam), it should be added at this time.
Whip the whites on high speed. When the whites have reached half their final volume (they will have quadrupled in size), slowly pour the sugar in down the side of the bowl. Ideally, granulated sugar such as superfine or bakers’ is recommended, because the smaller the crystal, the faster it will dissolve into the whites.
Continue to whip until the whites have reached the desired volume. This desired volume is not always necessarily eight times the original volume. It could be slightly less. When a French meringue is whipped to full volume or stiff peaks, it can be difficult to fold it into another component smoothly and efficiently, since the foam will be too hard and stiff to incorporate into another equally dense or denser preparation. Whipping to maximum volume is not a problem if the meringue is to be used on its own (as a crisp meringue), but it can be an issue if the meringue is to be folded into another component. So if folding into another component, don’t whip to full volume; whip until just under full volume.

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