There are three kinds of meringue and the French one is the simplest of the three. No boiling syrup, no double boiler, no thermometer. Whites go in the mixer, sugar goes in slowly, and about fifteen minutes later you have a thick, glossy white mass that stands straight up on the whisk. The first time you nail it you feel like an actual pastry chef! And honestly, it is almost impossible to mess up once you know the two or three things I lay out below.<\/p>\n
Fat. That is it. A speck of yolk, a bowl that was not wiped down, a spatula that touched butter, and your whites will never climb. They will sit there as loose foam for twenty minutes while you wonder what you did wrong. So before you start, wipe the bowl and the whisk with vinegar and dry them well. It takes ten seconds. I never skip it anymore.<\/p>\n
This is the recipe that opens up the rest of your dessert book. Pipe it and dry it in the oven and you get meringue cookies. Spread it over a lemon tart and run it under the broiler and you have the classic. Shape it into a disc, pile on cream and fruit, and that is a pavlova. Best of all: when a cr\u00e8me br\u00fbl\u00e9e or a mousse eats five yolks, you finally have something to do with the whites instead of pouring them down the drain.<\/p>\n","protected":false},"excerpt":{"rendered":"
My French meringue: egg whites whipped to stiff glossy peaks and sugar dissolved to the last grain. The base for cookies and pavlova.<\/p>\n","protected":false},"featured_media":64108,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"french meringue recipe","_yoast_wpseo_title":"French Meringue Recipe (Stiff Glossy Peaks)","_yoast_wpseo_metadesc":"My French meringue: egg whites whipped to stiff glossy peaks and sugar dissolved to the last grain. The base for cookies and pavlova.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"French Meringue Recipe (Stiff Glossy Peaks)","_yoast_wpseo_opengraph-description":"My French meringue: egg whites whipped to stiff glossy peaks and sugar dissolved to the last grain. The base for cookies and pavlova.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[199,179],"sponsorship":[],"class_list":["post-64111","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-others","recipe_category-desserts-en"],"acf":[],"yoast_head":"\n