THE French Meringue

The French meringue

The French meringue is none other than
that we find in our pastries,
twisted, scented, colored or even
accompanied by slivered almonds.
There are three types of meringue, French, Swiss and
Italian, each with its own method
of manufacture and its characteristics.

Ingredients for French meringue:

5 egg whites
300 g caster sugar

Method:

The interest of the French meringue, comes from its
friable consistency and melting in the mouth.
To achieve it, start by clarifying the
eggs in order to recover the whites. keep them
yeasts apart for a cream recipe by
example. It is very important not to have
the presence of yellow in the whites because this
prevent them from climbing properly.
Using an electric mixer, stir
the whites in snow while having the sugar to
handy.
Add a little caster sugar as soon as
start, then continue beating until
that the whites are three quarters mounted.
Then add the sugar gradually
five or six times. The whites will take a
consistency more and more firm and brilliant.
When all the sugar is added and the
whites are completely mounted, you
must be able to return your container without
that the meringue detaches itself.
Preheat your oven to 90 ° C (Thermostat
3).
To give shape to your meringues, either you
place them on a sheet of parchment paper
with a pocket with a fluted socket
big enough, just using
of a tablespoon.
Sprinkle with icing sugar (optional), this
enhances the final shiny appearance, then bake
in your oven and cook for 1h 30
about.
Take them out of the oven and leave them
cool.
It is a very fragile meringue because very friable.
It is used for making the hull
vacherins, for meringues "nature"
to cook or other small dry ovens, but also
for floating islands.
Meringues can be kept long enough
protected from moisture