French Meringue Recipe (Stiff Glossy Peaks)

Name: French Meringue Recipe (Stiff Glossy Peaks)
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Québécoise
Ingredients: 4 large egg whites, at room temperature; ½ tsp (2 ml) cream of tartar; ⅛ tsp (0.5 ml) salt; 1 cup (250 ml) sugar

Preparation 20 min
Servings 8
Freezing I do not suggest

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Ingrédients

4 large egg whites, at room temperature
½ tsp (2 ml) cream of tartar
⅛ tsp (0.5 ml) salt
1 cup (250 ml) sugar

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Preparation

Wipe the mixer bowl and the whisk with a cloth dipped in vinegar, then dry well. The slightest trace of fat will keep the whites from climbing.
Pour the room-temperature egg whites into the bowl with the cream of tartar and the salt. Whisk on low speed until the mixture is foamy.
Turn the speed to high. Add the sugar one tablespoon at a time, waiting 15 to 20 seconds between each addition. Never dump the sugar in all at once, it will deflate the whites.
Keep whisking until the meringue is thick, glossy and holds stiff peaks that stand straight on the whisk.
Rub a little meringue between your thumb and index finger. If it feels gritty, the sugar has not dissolved: keep whisking and test again.
Use right away, while the meringue is still firm: pipe and dry it into cookies, spread it over a tart and broil it, or shape it into a disc for a pavlova.