Authentic French Meringues

January 29, 2010  |  By The International Kitchen
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Authentic French Meringues

Recipe of the Month January 2009

Eggs and whisk for a dessert class in FranceThere are three different types of meringues: Italian, Swiss and French! Italian and Swiss meringues are cooked. French meringues are baked. This easy and authentic French meringue recipe will sure be a hit for your next social gathering, or with the family! And yes, they really have only two ingredients, so you can make them any time as long as you leave enough time for the long baking process.

Learn to make these meringues and more during our French cooking classes or on a French cooking vacation.


  • 4 egg whites
  • 2 1/4 cups confectioners’ sugar

Whipped egg whites during a cooking classInstructions:

1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.

2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.

3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for three hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

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