French Meringue
Enough meringue to cover one 9-inch pie or to make twelve 3-inch meringue shells This is the simplest meringue to make. It bakes up into shatteringly crisp cookies—Meringue Kisses—thanks to its high sugar content. To experiment with different meringue flavors, substitute other extracts for the vanilla, such as peppermint, orange, or rose.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large egg whites (about ½ cup)
- (1 teaspoon vanilla)
- ½ teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 cup superfine or granulated sugar
Let's Cook
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Step 1.
Have all the ingredients at room temperature, about 70°F. Beat in a large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 4 large egg whites (about ½ cup); (1 teaspoon vanilla); ½ teaspoon cream of tartar or 1 teaspoon lemon juice
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Step 2.
Very gradually add, 1 tablespoon at a time, beating on high speed: 1 cup superfine or granulated sugar
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Step 3.
Beat until the meringue holds very stiff peaks (when the whisk or beater is dipped into the meringue and lifted out of the bowl, the meringue should not droop at all when held sideways or straight up). Shape and bake as directed in the individual recipe.