French meringue

French meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
1 egg white
35g caster sugar
40g icing sugar

Method

  1. Preheat oven to 80°C. Line a tray with baking paper.
  2. Beat the egg white using an electric mixer.
  3. When the white has started to become fluffy and opaque, sprinkle in the caster sugar. Continue beating until stiff peaks form.
  4. Using a spatula, gently fold in the icing sugar, lifting the egg white in the same direction as you fold.
  5. Form two 12 cm × 15 cm rectangles of meringue on the tray, smoothing the edges and the top with a spatula.
  6. Bake for 2 hours, or until the meringue lifts easily from the baking paper.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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