French Meringues

Recipe View Preheat your oven to 200°F (95°C). Prepare a baking sheet by lightly buttering it and dusting it with flour, or lining it with parchment paper. (5 minutes)

Recipe View In a clean, grease-free glass or metal bowl, whip the egg whites with an electric mixer on medium speed until they become foamy. (3 minutes)

Recipe View Gradually add the sifted confectioners' sugar, a little at a time, while continuing to whip the egg whites on medium-high speed. (5 minutes)

Recipe View Continue whipping until the meringue forms stiff, glossy peaks. The mixture should be thick, smooth, and hold its shape when the beaters are lifted. (5-7 minutes)

Recipe View Transfer the meringue to a large pastry bag fitted with a round or star tip. (2 minutes)

Recipe View Pipe the meringue onto the prepared baking sheet in desired shapes and sizes, leaving a little space between each meringue. (10-15 minutes)

Recipe View Place the baking sheet in the preheated oven and prop the oven door slightly open using a wooden spoon or heat-safe object to allow moisture to escape. (2 minutes)

Recipe View Bake for approximately 3 hours, or until the meringues are dry and crisp to the touch, and can be easily lifted from the baking sheet. (180 minutes)

Recipe View Turn off the oven and let the meringues cool completely inside the oven with the door ajar. This prevents cracking. (60 minutes)

Recipe View Once completely cooled, store the meringues in an airtight container at room temperature. They are best enjoyed within a few days. (5 minutes)