French Meringues

Course Dessert


  • 9 large egg whites, room temp  (9.5 oz or 270 grams)
  • Cream of tarter or a few drops of lemon juice (optional)
  • 1 1/3 cups superfine sugar (9.5 oz or 270 grams)


  • Preheat oven to 200°F degrees. Place bonMat on perforated baking sheet.
  • Whisk egg whites and a pinch of cream of tarter on medium low speed until foamy. Add sugar very slowly (1 tbsp at a time) and whisk until sugar dissolves and soft peaks form. Gradually increase speed to medium high and whisk until stiff glossy peaks form. At this time you can use your meringue for many things. I like to poach them in milk or bake them.
  • Using a spoon or a pastry bag, create mounds on your bonMat about an inch apart. Place in oven and bake for 1 ½ hours. Turn off the oven and allow meringues to continue drying for several hours.

To make Peppermint Meringues:

  • Add add 1/8 – 1/4 tsp peppermint extract to egg whites after you add the sugar.  Also, make 4 red stripes with red food color paste inside your pastry bag before filling to create the red stripes on your meringues.