Cooking time
- Preparation time
- 25 mins
- Cooking time
- 60 mins
- Difficulty
- moderate
- Serves
- 15 people
- Meal course
- Dessert
- Posted by
- Posted on
- January 13, 2023
Ingredients
- 4 large
- egg white
- 1/2 Ts
- cream of tartar
- 3/4
- Vanilla extract
- 150 gram
- White Sugar
- 1/8 Ts
- Salt
In this recipe, we have prepared a simple French meringue for you in a completely professional and practical way. You can cook French meringue professionally at home for your loved ones by reading this recipe.
Import tips for french meringue
- Separate the egg whites and yolks and transfer them to separate bowls. Make sure that there is not even a drop of egg yolk in the white. Otherwise, the very small amount of fat in the egg white will make the cream fluffy and not fluffy.
- Pour one egg white (completely without yolk) into a clean glass or metal container. (Plastic is not recommended as it can retain residual grease). If one of the egg yolks falls apart when separating the yolk and white, then use it for other purposes and keep it in the refrigerator and do not use it in this recipe at all.
- Let the egg whites rest until they come to room temperature, about 60 minutes.
Regarding the placement of the shelves, note that each oven is different. My oven browns the top more than usual and the temperature is high. So I usually try to put one shelf a little more in the middle and the other a little further away about a third down.
I have also made this recipe many times using an electric hand mixer. Although it works great, it takes almost twice as long to achieve firm and shaped creamy balls at high speed.
Don’t have a cream funnel and its head? However, you can spoon the mixture onto the prepared baking trays using two regular spoons or a cookie scoop.
Possible variations in the recipe for French meringue
Instead of vanilla, use almond extract, lemon extract or peppermint extract (only half a teaspoon). Just keep in mind that if you use these extracts, mix it with the cream at the end because they contain a little oil.
- Spoon the walnut powder or fine chocolate chips over the cookies on the baking tray.
- Before baking, decorate the French meringue s with chocolate truffles.
- Dip the cooled French meringue s in the melted chocolate and let it set.
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How to prepare best French meringue 60 pieces - 1Touch Food Culinary Center
In this recipe, we have prepared a simple French meringue for you in a completely professional and practical way. You can cook French meringue professionally at home for your loved ones by reading this recipe.
Type: dessert
Cuisine: French
Keywords: French meringue
Recipe Yield: 6
Calories: 11
Preparation Time: PT1H25M
Cooking Time: PT1H00M
Total Time: PT1H25M
Recipe Ingredients:
- 4 large egg white
- 1/2 Tea Spoon cream of tartar
- 3/4 table spoon Vanilla extract
- 150 gram White Sugar
- 1/8 Tea Spoon Salt
Recipe Instructions: In this recipe, we have prepared a simple French meringue for you in a completely professional and practical way. You can cook French meringue professionally at home for your loved ones by reading this recipe. Enjoy your meals
5
Instructions
- Place the oven racks in the upper and lower third of the oven. Heat the oven to 225 degrees. Cover the surface of two 45 x 33 cm baking trays with oil paper.
- If you haven't already done so, add the egg whites to the metal or glass mixing bowl of your electric mixer. Add whipping cream and vanilla extract.
- Mix the mixture with an electric mixer and continue mixing on medium speed for about 1 minute until soft and fluffy peaks form. Then while mixing on medium speed for about 1 minute, slowly sprinkle the sugar on the cream and add the salt.
- increase the speed of the mixer and mix until sharp peaks are formed and very thick; This will take a few minutes.
- Pour half of this mixture into a creamer with a large star tip. (I like to use the Ateco 826 or Ateco 829 with a custom shape).
- Using a funnel, press the French meringue into a round or teardrop shape with a width of 3 cm and a distance of about 2.5 cm between each of them. Do the same with the remaining mixture.
- Transfer the baking trays to the preheated oven racks. Let them cook for 30 minutes and then change the place of the trays and continue cooking for another 30 minutes. Turn off the oven and leave the French meringue s in the oven at the same temperature to rest for 1 hour (or 2 hours on rainy days).
- Remove from the oven and let them cool before serving. Store in a closed container without air flow and at room temperature and free from moisture.
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