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).

Serves 20


  • 4  egg whites
  • 200g of granulated white sugar
  • 50g of ice sugar
  • 2 drops of food coloring (green for me)
  • Pinch of salt


  1. Grease and flour a baking pan.
  2. In a bowl add the egg whites and the pinch of salt,  start to beat.
  3. Add slowly the granulated sugar and continue to beat.
  4. Pour the icing sugar and finally the food coloring.
  5. Beat until the mixture forms soft peaks, it looks like green satin.
  6. With a tablespoon take a scoop of the mixture and drop it with the help of another tablespoon on to the baking pan.
  7. Continue until you’re done.
  8. It’s a very delicate process.
  9. Preheat your oven at 90C and bake for 1 hour.
  10. 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.

Bon Appétit!

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