French Meringue
This is a recipe from a wonderful book about bakery by the Argentine chef pâtissier Osvaldo Gross.
French Meringue
This is a recipe from a wonderful book about bakery by the Argentine chef pâtissier Osvaldo Gross.
Cooking Instructions
- 1
Place the egg whites in the bowl of the mixer. Beat at medium speed until frothy.
- 2
Add the sugar in the form of rain. Continue with the beating, always at medium speed, until the foam takes consistency and forms shiny peaks.
- 3
Sift the confectioners sugar with the cornstarch. Transfer egg foam to a bowl. Add the sifted confectioners sugar in the form of rain and incorporate with enveloping movements using a wooden or rubber spatula.
- 4
Place the meringue in a sleeve with a smooth or curly nozzle. Form the meringues on buttered-parchment-paper-lined baking sheets. Baking sheets should be cold or at least cool before forming the meringues.
- 5
Bake them in the oven at 200 F for 1h 20m (more time if meringues are bigger). Turn off oven and leave them inside oven for a few hours to complete drying. Cool and store.
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