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Meringues Françaises Croustillantes

A recipe for light and crispy French meringues, easy to make and delicious!
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Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 egg whites at room temperature
  • 200 g fine granulated sugar
  • 1 pinch fine salt
  • 1 tsp vanilla extract optional
  • food coloring optional

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Piping Bag (or spoons)
  • Baking sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 100°C (thermostat 3/4). Ensure egg whites are at room temperature.
  2. In a clean, dry bowl, whisk egg whites with salt at medium speed until light and foamy.
  3. Gradually increase mixer speed, adding sugar in a fine, constant stream. Beat until meringue is firm, glossy, and forms stiff peaks. It should be smooth and without sugar grains.
  4. Transfer meringue to a piping bag with a medium-sized smooth nozzle, or use two teaspoons to form small mounds (about 3-4 cm in diameter) on a baking sheet lined with parchment paper. Leave sufficient space between each meringue.
  5. Bake meringues for 1 hour 30 minutes at 100°C. They should be dry and easily peel off the parchment paper.
  6. Once baking is complete, turn off the oven and let the meringues cool completely inside the oven with the door ajar to prevent cracks and thermal shock. Remove once completely cooled.

Notes

For a gourmet touch, add a teaspoon of vanilla extract to your meringue. You can also gently incorporate food coloring for colored meringues. For a different texture, try replacing some of the granulated sugar with icing sugar. Store in an airtight container at room temperature, away from moisture. They keep for several days, even weeks, without any problem.