Petite meringues

Petite meringues

By
From
A la Mere de Famille
Makes
50
Prep
15 mins
Cooking time
45 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
3 egg whites
90g sugar
90g icing sugar

Equipment

Quantity Ingredient
piping bag fitted with a star nozzle
sugar thermometer
electric mixer

Method

  1. Making the meringue

    Place the egg whites and sugar in the bowl of an electric mixer, then heat the bowl over a saucepan of boiling water until it reaches about 45°C on a sugar thermometer. Fit the bowl on the mixer and whip the egg mixture on high speed. When it has cooled and is thick and glossy, sift in the icing sugar and incorporate it using a spatula.
  2. Baking the meringues

    Preheat the oven to 95ºC. Transfer the meringue to a piping bag with a star nozzle and pipe small meringues onto baking trays lined with baking paper, or use a spoon to make neat dollops of meringue. Bake in the oven for 4 hours or more, depending on the size of the meringues. Store in an airtight container.

Chef’s tip :

  • Meringues dry out in the oven rather than cook, so it is a very long and gentle process. Meringues can be subtly flavoured: try adding one or two drops of rosewater, for example …
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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