Perfect French Meringue: An Easy Step-by-Step Guide
Foolproof Meringue for French Macarons
Learn how to make the perfect French meringue, a crucial step for achieving flawless French macarons. This detailed guide breaks down the process for a smooth, glossy, and stable meringue.
Ingredients- Egg whites, about 30-35g (approx. 1 large egg white)
- Granulated sugar, 30-35g (equal weight to egg whites)
- Food coloring, a few drops (optional)
Cooking Instructions
Step 1
Begin by placing the egg whites in a clean, dry bowl. Using a whisk attachment on your mixer, start whipping on the lowest speed. It’s important that the bowl and whisk are completely free of any grease or water, as this can prevent the meringue from forming properly. Whip gently to break down the whites without creating too much foam initially.
Step 2
Once the egg whites have a frothy texture and start to hold some shape (you can tilt the bowl and they won’t immediately run off), it’s time to add the sugar. Add about one-third of the granulated sugar. Continue whisking on low speed, gradually incorporating the sugar, allowing it to dissolve into the egg whites.
Step 3
When most of the sugar has dissolved (you can rub a little between your fingers to check for grittiness), add another third of the sugar. Increase the mixer speed to medium-high and continue whipping vigorously. This stage helps to further dissolve the sugar and build structure.
Step 4
As the meringue starts to become glossy and forms soft peaks (the peak bends over gently when you lift the whisk), add the remaining sugar all at once. Adding the last portion of sugar helps to stabilize the meringue.
Step 5
Now, increase the mixer speed to high. Continue whipping until the meringue is stiff and glossy. You’ll know it’s ready when you can lift the whisk and the meringue forms firm, upright peaks that hold their shape. Be careful not to overmix at this stage.
Step 6
The meringue is ready when the peaks are firm and stand straight up with a slight curl at the tip. At this point, if you wish to add color, gently incorporate a few drops of food coloring.
Step 7
To ensure the food coloring is evenly distributed without deflating the meringue, switch the mixer back to its lowest speed. Whip briefly, just until the color is incorporated. Overmixing can break down the air bubbles, so be quick.
Step 8
Your perfect French meringue is ready when it’s glossy, stiff, and holds sharp, upright peaks! It’s now ready to be used as the base for your delicious French macarons.
