Common Meringue or French Meringue
Basic French meringue made by beating room-temperature egg whites with sugar until stiff peaks form.
Ingredients
egg whites (room temperature)
250 g
granulated sugar (first portion, add while whipping)
250 g
granulated sugar or powdered sugar (second portion, fold in at the end)
250 g
Instructions
1
Step 1
Use a mixer, starting at medium speed and then high speed, to whip the egg whites until soft peaks form.
2
Step 2
With the mixer running, add the first portion of sugar in batches and whip until stiff peaks form.
3
Step 3
Stop the mixer and use a spatula to fold in the remaining sugar.
