French Meringues

I have always loved meringues, and when we are in Paris, I eat a big one every day.  So, when I saw this recipe for French meringues, I knew it would be a perfect cookie to serve at the afternoon tea I hosted a few weeks ago.  Meringues are about as simple as it gets when it comes to making desserts – especially cookies.  They are made up of two ingredients, egg whites and sugar.  Now, my meringues were not as pretty as I wanted them to be, but the taste was spot on.  Sometimes, weather, especially humidity, can affect the outcome and fluffiness of a meringue.  I am choosing to blame the lack of fluffy on the weather.  I made sure the egg whites were at room temperature before mixing.  Also, I put my beaters and the metal pan in the fridge to cool before using.

French meringues - The 2 Seasons

 

French Meringues

Ingredients

  • 4 egg whites
  • 2 1/4 cups confectioners' sugar

Instructions

  1. Recipe source - Allrecipes.com
  2. Preheat the oven to 200 degrees.
  3. In a glass or metal bowl, whip egg whites until foamy. Sprinkle in the sugar, a little at a time while continuing to whip.
  4. When the mixture becomes stiff and shiny, stop mixing and transfer the mixture to a large pastry bag. (I did not do this. I used a spoon.)
  5. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours or until the meringues are dry and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
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French meringues - The 2 Seasons

I plan to add a touch of green food coloring and make them for St. Patrick’s Day to go along with our traditional Irish meal.

 

Take care.

Comments

  1. Carolyn Rasnick says

    I like adding mint extract to green ones plus mini, regular or even mint flavor choc. chips. Just a thought…..

  2. Beth says

    Meringues were my mother’s special party dessert. She made large ones which she crushed the top and used ice cream and crush berries. It was her signature dish and I love making them.

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