This recipe for Homemade French Meringues never would have happened if it weren’t for movita beaucoup. I blindly believed I could make French meringue cookies with pie meringue and have it bake into crisp little kisses. I WAS SO WRONG.
This post was first published on January 9, 2015 and was last updated September 15, 2019.
French Meringues Vs. Pie Meringue
I was hoping to set up a beautiful, all white photo shoot with gorgeous French meringues, but it turns out, you can’t make regular lemon pie meringue, pipe it onto a cookie sheet, and make these little French dainties. Pie meringue browns in about 3 minutes and stay ooey gooey no matter how long you leave them in the oven. Oops! I asked my blogger pal movita beaucoup if there was the teensiest, most slim of chances it might have worked.
Whelp, the meringue most people use on top of pie is light and not very stable so it all depends on the type of meringue you use. Swiss meringue is one of the most stable AND it can be consumed in three ways: right after whipping (it’s food safe as the eggs have been heated to 160F), baked in the oven, or in swiss meringue buttercream! It’s my favourite!
Still Working On Perfect French Meringues
After my pie meringue fiasco I made a second batch of homemade French meringues with movita’s guidance and they were soooo good! Some of mine cracked but they looked pretty and tasted amazing so I was happy. I piped some of them short and flat like French macarons and piped others tall and fat like a bigger Hershey’s Kiss. I used movita’s meringue recipe with a slightly different egg white to sugar ratio, and I also added vanilla. French meringues are actually pretty quick to make other than the baking time and they’re so pretty. Make them if you can!
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Homemade French Meringues
- 4 egg whites room temperature, weighed
- sugar double the weight of the egg whites
- 1/2 teaspoon vanilla
- Preheat oven to 200ºF and line 2 baking sheets with parchment paper.
- Find a pot that the bottom of your stand mixer bowl fits into snugly. Place 1-inch of water in the pot and bring it to a light simmer on the stove.
- Combine the egg whites and sugar in the bowl of the stand mixer and using the whisk attachment mix the egg whites on medium-low speed until just combined and a bit frothy, about 1 minute.
- Place the bowl over the pot of barely simmering water and mix the egg whites with a hand-held whisk for 3-4 minutes. You don't have to whisk the whole time, just keep the whites moving so they don't scramble. Remove the egg whites from heat after 3-4 minutes and rub a bit between your fingertips. If the sugar still feels gritty, return the bowl of whites to the pot and keep mixing until the sugar dissolves. Once the sugar is dissolved, remove the whites from the heat and dry the bottom of the bowl with a tea towel
- Return the bowl to the stand mixer. Mix egg whites on medium-low speed with the whisk attachment for 1 minute. Add vanilla and turn up the speed to medium-high. Mix meringue for 7-10 minutes, or until thick, glossy, and doubled in size.
- Use an ice cream scoop to scoop meringue into dollops, or place meringue into a piping bag and pipe into shapes on the prepared baking sheets. If using an ice cream scoop, use a small spoon to coax the tops into peaks. Whatever you decide to use just remember, the bigger the meringue, the longer they take to dry on the inside.
- Bake meringues one to two hours or until crisp and dry all the way through. When the meringues are done, turns off the heat, and let the meringues sit undisturbed in the oven for an hour. If the meringues start to brown at all take them out of the oven immediately.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.