French Meringue
The only type of meringue that's not cooked. Gradually beat sugar into egg whites until peaks form and the mixture becomes light, fluffy, and aerated. Least stable, but also the lightest. Best used as the base for soufflés, meringue cookies.
Mini meringue kiss
Supplies:
Mixing bowl medium size or stand mixer
Whisk
Spatula
Scale
Stand mixer machine, Electric handheld mechine
French Meringue
Ingredients:
250 g egg White
250 g caster sugar
250 g icing sugar
Steps:
In the bowl of stand mixer. Use ballon whip beat egg whites until soft peaks form. Sprinkle the caster sugar beat until stiff peak then use whisk or spatular fold in the icing sugar
Fill the meringue to piping bag with round tip or tip-less piping bag
bake at 175-200 F 20-40 minutes up to the size and oven temperature.
Use whisk fold the icing sugar to egg white
Tips:
Room temperature egg whites (around 70°F to 75°F).
Clean and dry equipment.
Use superfine or caster sugar,
Warm the sugar in microwave a few seconds (10-15 second)before adding whip egg whites
Start at low speed, increasing gradually.
Soft peaks: 5-7 minutes (still slightly floppy).
Firm peaks: 10-12 minutes (stiff, glossy).
Avoid over-whipping (meringue becomes dry, brittle).
Ensure sugar dissolves completely.
Relate topic:
Swiss meringue
Cream Cheese Frosting Recipe
Enjoy baking!
