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  • Pierre Schaeffer

Easy French Meringue Recipe


French meringue are easy to make as you do not need to cook them when whisking the egg whites, unlike the Italian or Swiss version.

They are great to use in desserts such as Pavlova or Eton Mess, as well as small cookies for decorating cakes or simply as a snack.


75g egg whites

150g caster sugar


Preheat the oven to 110C/ 100C fan/gas.

Place the egg whites in a clean, dry mixing bowl.

Beat them on medium speed with an electric hand whisk (You can use a standup mixer too) until the mixture gets foamy and white in colour.

On high speed, gradually add the sugar, whisking all the time until the whites reach stiff peaks.

Using a piping bag with the nozzle of your choice, shape your meringues onto a tray lined with baking paper. (You van also shape them with a spoon if you prefer).

Bake them in the oven for 90 minutes.


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