French Meringue Recipe
Prep Time
5 mins

You can easily make French Meringue recipe with step by step pictures!  

Course: Dessert
Keyword: how to make French meringue
Author: Pastry and Beyond
  • 3 large egg whites (105 grams)
  • 105 grams(1/2 cup) granulated sugar for soft meringue or 150 (3/4 cup) to 210 grams (1 cup) granulated sugar for hard-stiff meringue
  • 1 tsp lemon juice or 1/2 tsp cream of tartar, (optional)
  1. Place the egg whites into the mixing bowl.  Your mixing bowl and whisk must be free of any type of fat and water so the egg whites can get volume.  

  2. Start with low speed and gradually increase to medium. Egg whites will look frothy in a minute.  If you are using an acid, add the acid now.

  3. Continue whisking at medium speed.  The foam will become all white and thicker.  At that moment, gradually add the sugar and beat until you reach the desired consistency:  If you want to use the meringue when it is at soft peak, stop whisking if the meringue forms a hook, falls over on itself when you turn the whisk. This stage is ideal if you’ll fold the egg whites mixture into a batter.  If you want to reach the stiff peak continue beating at high speed until the meringue points straight up when you lift the whisk.  In order not to overbeat, stop the machine and check the meringue to see if you reach the desired consistency.