Common Meringue or French Meringue
A classic French meringue made by beating room temperature egg whites with sugar until stiff and glossy.
Story
This simple meringue whips up into a light, airy foam with a sweet, delicate texture. It is perfect for topping pies, folding into batters, or baking crisp meringue shells.
Ingredients
Egg whites (room temperature)
250 g
Caster sugar (first portion, added during beating)
250 g
Caster sugar or icing sugar (second portion, folded in at the end)
250 g
Instructions
1
Step 1
Use a mixer, beat the egg whites at medium speed then high speed until soft peaks form
2
Step 2
With the mixer running, add the first portion of sugar in batches, beat until stiff peaks form
3
Step 3
Stop the machine, fold in the remaining sugar using a spatula
