French meringue

About

Egg whites whipped with twice their weight in sugar to a stiff, glossy foam. The uncooked meringue, and the base of the Italian one.

History Unverified

History left blank until a sourced sketch is reviewed.

Sources

No sources listed yet.

Skill ladder

• L1 French meringue · this page
• L2 Classic French meringue
• L3 Advanced French meringue

Uses

• Stiff-peak egg white 120 g
• Sugar 240 g

Preparations used

• Stiff-peak egg white

Used in

• Eton mess dish
• Pavlova dish
• Advanced Pavlova dish
• Classic Pavlova dish

Similar in this layer

• Advanced French meringue 0.94
• Classic French meringue 0.94
• Advanced aged-white macaron shells 0.70
• Italian meringue 0.56
• Macaron shell batter 0.52
• Classic Italian-meringue macaron shells 0.51
• Expert colored macaron shells 0.51