Makes 1 large meringue or 6 medium size
French meringue is made by mixing sugar with raw egg whites and is the least stable type of meringue. As such, it will usually need to be baked, so it's best used when folded into other batters to give them lift and lightness or baked for crunchy meringue cookies.
Preheat oven: 120°C/248°F/100°Fan.
**A note before you start** It is very important, while beating the egg whites, to slowly add the sugar in increments of 1 tablespoon at the time so that the sugar is completely incorporated or you will get a grainy meringue.
Meanwhile, line a baking sheet with parchment paper.
In a clean bowl of an electric mixer, beat the egg whites until you get soft peaks.
Keep the motor is running, gradually add the sugar until fully incorporated and the mixture forms firm peaks.
Then, gradually add the powdered sugar and continue to beat until completely incorporated and the meringue forms stiff peaks and has become smooth and shiny, about 6-8 minutes.
Fill a piping bag, fitted with a medium size fluted nozzle, with the meringue mixture and pipe onto the prepared baking sheet.
If you don’t have a piping bag, you can also use a soup spoon to shape the meringues into 6 medium-sized quenelles and place them on the prepared baking sheet.
Place in the oven and lower the temperature to 100°C/80°Fan and bake for 1 hour 50 minutes or until the top and the bottom are dry. Cool on a wire rack.
The texture should be crispy on the outside and nice and gooey on the inside.
Chef’s Note: the meringue can be topped with fresh whipped cream and homemade lemon curd and candied basil or fresh macerated berries with mint.
3 egg whites
90g powdered sugar, sifted