French Meringue
French meringue is the simplest member of the meringue family, just egg whites and sugar whipped together with no heating or syrup. That makes it the usual starting point for crisp cookies and for the shells under pavlova and vacherin. This version uses equal weights of egg white and sugar, with part of the sugar folded in at the end, which keeps the foam light and the finished texture crisp.
Instructions
Whip the egg whites with the cream of tartar, or the lemon juice, until they hold soft peaks that curl over at the tip when the whisk is lifted.
With the beaters still running, add the granulated sugar a little at a time, giving each addition a moment to dissolve into the foam before adding more. You can use a hand whisk or a machine.
Keep whipping until the meringue is stiff and the peaks stand upright.
Stop the mixer. Fold in the superfine or sifted confectioners' sugar with a spatula, if you are using it, keeping the strokes gentle so the foam does not deflate.
Use the meringue straight away in whatever recipe you are making.
Make it personal.
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