French Meringues.

There are 3 different types of Meringue: the French, the Italian and the Swiss. I opted for the French, it’s the easy one. Perfect for Tarte (pie), Pavlova, Eton Mess.

Serves 20

Ingredients:

• 4  egg whites or 100g
• 200g of ice sugar
• Food coloring (green for me)
• Pinch of salt

Procedure:

1. Prepare a baking sheet lined with parchment paper.
2. In a bowl add the egg whites and the pinch of salt,  start to whisk.
3. Pour  slowly the icing sugar and finally the food coloring.
4. Whisk until the mixture forms soft peaks, it looks like green satin.
5. With a tablespoon take a scoop of the mixture and drop it with the help of another tablespoon on to the baking pan (you can use a piping bag too).
6. Continue the same procedure until you’re done.
7. Preheat your oven at 90C and bake for 1 hour or more depends on your oven.
8. Remove from the oven and allow to cool for 10 minutes.

Meringues are crispy on the outside and hollow inside. It’s very challenging but the result was worth it.

Bonne dégustation!