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French meringue
| Preparation : 10 min | Resting : - |
| Cooking : 2 hr 30 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 125 | g caster sugar |
| 5 | egg whites |
| 125 | g icing sugar |
| 1 | Separate the eggs. |
| 2 | Beat the egg whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first. |
| 3 | When the egg whites are stiff, gradually add the two sugars via the feed tube or opening. Continue whisking for 1 minute. The whites should be firm. |
| 4 | Line a baking tray with baking parchment and pipe* or spoon small circles of meringue (about 8 cm across) onto it. |
| 5 | Bake in a very cool oven (60 °C) for 2½ hours. |
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