French Meringue
20m prep 0s cook 20m ready
A classic French meringue made with egg whites and sugar, beaten to stiff peaks. It can be used to top pies or baked into crisp meringue shells or kisses.
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.
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