Dish

French meringue

French meringue is made by whisking egg whites until they form stiff peaks, then gradually adding sugar and continuing to whisk until the mixture is glossy and smooth. The mixture is then piped or spooned onto a baking sheet and baked in a low-temperature oven until it is crisp and dry. French meringue can be served on its own or used as a base for other desserts, such as pavlova or Eton mess.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

French meringue is believed to have originated in the 17th century in the Swiss town of Meiringen. It was later popularized in France by the famous chef Marie-Antoine Carême.

Dietary considerations

Suitable for: ['Vegetarian', 'Gluten-free', 'Dairy-free'].

Variations

There are many variations of French meringue, including adding flavorings such as vanilla or lemon zest. Some recipes also call for the addition of cream of tartar or vinegar to stabilize the egg whites.

Presentation and garnishing

To make French meringue, it is important to use clean, dry equipment and to whisk the egg whites until they are stiff and glossy. It is also important to bake the meringue at a low temperature to ensure that it is crisp and dry. French meringue can be presented on a platter or in a decorative box. It can also be piped into shapes, such as kisses or nests, and used to decorate other desserts.

Tips & Tricks

French meringue can be tricky to make, so it's important to follow the recipe closely. Make sure to use room temperature egg whites and avoid getting any yolk in the mixture. Adding sugar gradually and whisking until the mixture is glossy and smooth will help ensure a successful meringue.

Side-dishes

French meringue can be served with fresh fruit, such as strawberries or raspberries. It can also be used as a base for other desserts, such as pavlova or Eton mess.