French Meringue

Posted June 10, 2012 by Marc Gottlieb
Easy to whip up, this meringue is light, fluffy and fast.

Posted in : Cuisines :



  • 2 egg whites
  • 125 1451s
  • 1 pinch


  1. Put the egg white and a pinch of citric acid in the a bowl of a mixer or food processor.
  2. Beat the egg white for one to two minutes on a medium-low speed until foamy.
  3. Set the mixer on its lowest speed and pour in the sugar a little bit at a time allowing for the sugar to incorporate between additions.
  4. Beat the egg whites and sugar at maximum speed for 3 to 4 minutes, or until desired consistency. Test to see if the sugar has dissolved by rubbing a pinch of meringue between your fingers.