French Meringue
This French Meringue recipe is amazingly versatile and can be used in cake and soufflé batters or piped as cookies. It lends volume and airiness to any baked recipe.
Ingredients
- 4 egg whites, room temperature
- 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 1 cup granulated sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), whip egg whites and cream of tartar or lemon juice on medium-high speed until frothy, about 30 seconds to 1 minute. Add in sugar 1 tablespoon at a time, mixing after each addition until the sugar is fully dissolved. Continue mixing until the meringue is glossy and holds a stiff peak, about 8-9 minutes. Add in vanilla extract and beat for an additional 10-30 seconds.
- 4 egg whites, room temperature
- 1/8 teaspoon cream of tartar or 1/2 teaspoon lemon juice
- 200 grams granulated sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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Directions
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), whip egg whites and cream of tartar or lemon juice on medium-high speed until frothy, about 30 seconds to 1 minute. Add in sugar 1 tablespoon at a time, mixing after each addition until the sugar is fully dissolved. Continue mixing until the meringue is glossy and holds a stiff peak, about 8-9 minutes. Add in vanilla extract and beat for an additional 10-30 seconds.
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10 minprep
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract