Ingredients:
– 2 egg whites (70 g of egg whites)
– 70 g granulated sugar (or caster sugar)
– 70 g icing sugar (powdered sugar/confectioners’ sugar)
#Instructions
1. Preheat your oven to 100°C (thermostat 3–4, low heat, preferably convection/fan if available – some recipes use 90–110°C for whiter results).
Line 2 baking sheets (plaques) with parchment paper (papier sulfurisé).
Make sure your bowl and whisk/beaters are very clean and grease-free (no yolk traces!).
2. Beat the egg whites
Place the 70 g egg whites in a large bowl (or stand mixer bowl with whisk attachment).
Start beating at medium speed until they become frothy and start to increase in volume (mousseux, with soft peaks forming).
3. Incorporate the granulated sugar
Gradually add the 70 g granulated sugar (sucre semoule) in a thin stream or in small additions while continuing to beat at medium-high speed.
Beat until the meringue is glossy, firm, and forms stiff peaks (bec d’oiseau – a bird’s beak that holds its shape but curves slightly at the tip). The sugar should be fully dissolved (rub a bit between your fingers – no grittiness). This step takes 8–12 minutes.
4. Add the icing sugar
Sift the 70 g icing sugar (sucre glace) over the meringue.
Gently fold it in with a spatula (maryse) in a careful, under-and-over motion to avoid deflating the mixture. The meringue should stay shiny and hold its shape well.
(The meringue is now ready – it should be thick, smooth, and pipeable. If desired, add a drop of vanilla extract or food coloring here, though your page shows a plain version.)
5. Pipe the meringues
Transfer the meringue to a piping bag (poche à douille) fitted with a star tip (douille cannelée) or round tip for mini shapes.
Pipe small mounds, kisses, or rosettes onto the prepared baking sheets (about 2–3 cm in diameter for petites meringues). Space them slightly apart.
For a pearled look (perlées), lightly dust with extra icing sugar before baking.
6. Bake
Bake in the preheated oven at 100°C for about 1 hour 30 minutes to 2 hours (your page mentions around 1h30–2h total prep + cook, but baking is ~20 minutes? Wait – likely typo/misread; standard low-temp is 1–2 hours).
The meringues should dry out slowly, stay white (not browned), and become crisp on the outside (possibly slightly chewy inside if mini).
They are done when they lift easily from the paper and sound hollow if tapped.
Turn off the oven and let them cool completely inside with the door slightly ajar (to prevent cracking from sudden temperature change).
7. Storage
Once fully cooled, store in an airtight container at room temperature. They keep for weeks if kept dry.
Tips for success :
– Egg whites must be at room temperature and free of any fat/yolk.
– Beat slowly at first, then increase speed.
– Low, slow baking is key for white, crisp meringues.
– If they brown too fast, lower the temperature slightly or use the oven door open.
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