french meringue
by taira
French meringue is the simplest and most versatile meringue, just egg whites whipped with sugar. The amount of sugar you use determines the meringue’s texture and best use Less sugar: Makes a lighter, less sweet foam, perfect for folding into mousses and soufflés ~25g/egg More sugar: Gives a glossy, stable, stiff meringue ideal for baking into crisp cookies, pavlova, or pie toppings ~50g/egg You can add cream of tartar, whose acidity gives some extra stability. It's possible to whisk by hand but it gets much tougher the more eggs you use https://www.youtube.com/shorts/jqm0OeYUK4w https://www.youtube.com/watch?v=h-zcTrTtkTY
1
egg white
25 g
granulated sugar
1 pinch
cream of tartar
1 dash
vanilla extract
Use a clean, dry glass or metal bowl. If there's grease, the fat will prevent the proteins from bonding together properly
Add egg white, salt, and cream of tartar/lemon juice if using, whisking at medium speed until the whites are foamy
Add sugar gradually, whisking at medium-high speed
Whip to Desired Peaks Soft Peaks: When you lift the whisk, the peak will flop over Firm Peaks: Peaks hold their shape more but the tip still curls over. Stiff Peaks: Peaks stand straight up when you lift the whisk.