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French meringue

French meringue, photographed for Pinch of Mint

By Tom · Updated

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  • Easy

There are three different types of meringue. Italian, Swiss and French meringue. I have chosen French meringue for this recipe card because I believe its the easiest of the three to master.

How to make it

The 3 photographs published with this recipe, in the order they appeared.

  1. French meringue, photographed for Pinch of Mint
    Photo 1
  2. French meringue, photographed for Pinch of Mint
    Photo 2
  3. French meringue, photographed for Pinch of Mint
    Photo 3

The recipe

French meringue

There are three different types of meringue. Italian, Swiss and French meringue.

  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Preheat oven to 110 degrees C.

  2. Step 2

    Place egg whites (150 g) in a clean, dry bowl and begin to whisk.

  3. Step 3

    Gradually add in the sugar, whisking all the time until the whites (150 g) reach stiff peaks.

  4. Step 4

    Spoon or pipe onto a lined tray and cook for around an hour until crisp.

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Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.