French Meringue

A pure white shell that cracks under pressure, revealing a snowy heart. The texture is dry on the outside and melting on the inside, with no browning.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 368
• Protein: 6 g
• Carbs: 75 g
• Fat: 5 g

Ingredients

• 4 piece Egg ( whites only )
• 250 g White sugar ( fine )
• 1 tsp Lime juice
• 1 pinch Fleur de sel
• 50 g Icing sugar ( sifted )

Instructions

1. Prepare the whites

   Place the egg whites at room temperature in the mixer bowl with a pinch of fleur de sel. Start whisking at medium speed to break the albumin.

2. Whip and tighten

   When the whites become frothy, add the lime juice. Increase the speed and gradually pour in the granulated sugar. Once the meringue is firm, gently incorporate the sifted icing sugar to smooth the structure and whisk for one last minute until a glossy stiff peak forms.

3. Pipe the meringues

   Fill a piping bag. Pipe regular small mounds onto a baking sheet lined with parchment paper. The mass should be dense and hold its shape.

4. Drying in the oven

   Bake at 90°C. The meringue should not cook but dry. It is ready when it peels off the paper easily and the base is perfectly dry to the touch.

Chef's tips

• Use a perfectly degreased bowl, otherwise the whites will never rise.
• If the meringues start to brown, lower the oven to 80°C and prop the door open slightly with a wooden spoon.

Storage

Store in an airtight container away from moisture. Avoid the refrigerator as it will make them soft.