Name: How To Make French Meringue Recipe
Prep time: 30 min
Cook time: PT-491715H59M10S
Total time: PT-491715H59M10S
Cuisine: French
Ingredients: 3 large egg whites, at room temperature; 3/4 cup granulated sugar; 1/4 teaspoon cream of tartar; 1/2 teaspoon vanilla extract (optional); Pinch of salt (optional); Gel food coloring (optional)

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Introduction

French meringue is a delicate, airy treat with a crisp outer shell and a slightly chewy center. Made from just egg whites and sugar, it’s a light and sweet cookie that’s perfect for any occasion. With a few simple ingredients and careful technique, you can whip up these melt-in-your-mouth delights at home.

A white pedestal plate is stacked with seven light pink meringue cookies that have a smooth, airy texture and irregular shapes. Each meringue is dotted with small, dark chocolate chunks that add contrast against the soft pink color. The pile of meringues creates a visually balanced tower with visible swirls and peaks on their surfaces. The plate sits on a white marbled surface, creating a clean and bright background that highlights the dessert’s delicate details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg whites, at room temperature
3/4 cup granulated sugar

1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)

Pinch of salt (optional)
Gel food coloring (optional)

Instructions

Step 1: Preheat your oven to 215°F (100°C) and position a rack in the middle. Line a baking sheet with parchment paper and set aside.
Step 2: Place the egg whites in a clean, grease-free mixing bowl. Begin whisking on medium-low speed until foamy using a stand mixer with a whisk attachment, electric hand mixer, or a hand whisk.
Step 3: Add the cream of tartar, vanilla extract, and salt if using. Continue beating to incorporate.

Step 4: Increase the mixer speed to medium. Gradually add sugar a little at a time, allowing it to dissolve fully. The whites will go through stages—from foamy to soft peaks, to firm peaks.
Step 5: When the mixture forms firm but glossy peaks that hold their shape with tips slightly folding over, add any gel food coloring or extra flavor extracts if desired. Mix gently to combine.
Step 6: Carefully fold in any additional ingredients like chopped nuts or chocolate chips if you wish, using a rubber spatula.

Step 7: Transfer the meringue to a piping bag fitted with a plain or star tip, filling it halfway to three-quarters full to avoid spills.
Step 8: Pipe small “kisses” onto the prepared baking sheet by squeezing out the meringue, stopping, and gently pulling the bag upwards to form a peak. Alternatively, scoop spoonfuls for a rustic look.
Step 9: Bake the meringues in the preheated oven for 60 to 90 minutes, until they feel light and easily lift off the parchment with a crisp shell and a dry, chewy interior.

Step 10: Turn off the oven, crack the door open, and let the meringues cool inside completely for best texture.

Tips & Variations

Use a glass, stainless steel, or copper bowl to avoid any grease that might prevent egg whites from whipping properly.
Separate eggs carefully to avoid any yolk contamination, as even a small amount of fat can affect whipping.

Room temperature egg whites whip better than cold ones—let them rest about 30 minutes before starting.
Add cream of tartar to stabilize the meringue and prevent it from breaking down too quickly.
Flavor your meringue with extracts like rose, peppermint, or hazelnut, or gently fold in cocoa powder, ground nuts, or freeze-dried fruit for variety.

Use gel food coloring for color without altering the texture.
Avoid baking on humid days to prevent the meringue from becoming sticky; extend baking time if humidity is high.

Storage

Store baked meringue cookies in a covered container at room temperature for up to several days. Avoid refrigerating as humidity will soften them. To refresh slightly softened meringues, bake briefly at a low temperature to dry them out again.

How to Serve

A white pedestal cake stand holds a small pile of six light pink meringue cookies. Each meringue is rounded with soft peaks and swirls, showing a light and airy texture with small air holes. Dark chocolate pieces are scattered inside each meringue, creating contrast against the pink. The meringues are stacked in a loose pyramid shape, with three on the bottom layer, two in the middle, and one on top. The background is a white marbled surface with soft lighting highlighting the smooth and delicate texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my meringue turn out grainy?

This usually means the sugar did not fully dissolve. Add sugar gradually while whipping and continue beating until the mixture feels smooth and silky when rubbed between your fingers.

Can I use plastic bowls for whipping egg whites?

It’s best to avoid plastic bowls because they can retain grease, which inhibits the egg whites from whipping properly. Use glass, stainless steel, or copper bowls for best results.