Do you know movita beaucoup? If the answer is yes, then please proceed reading about how she helped me make beautiful French Meringues on my second try. If the answer is no, then get your butt to her website RIGHT. THIS. MINUTE.
Here’s what happened. This is from my Facebook page on New Year’s Eve:
I was hoping to set up a really 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. They brown in about 3 minutes and stay ooey gooey no matter how long you leave them in the oven. Oops.
No. No you can’t. But had it worked? You would have been a Meringue Pioneer. Also, meringues are my most favourite baked treat.
From that point, I knew I would require movita’s guidance to get it right the second time.
Was there even the teeniest, most slim of chances that 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 or in swiss meringue buttercream! It’s my favourite!
So, here, with help from movita, is a recipe for French Meringues that worked for me on the first try. Some of my meringues cracked, but a) they look really pretty when they’re backlit in a photo and b) they tasted amazing, so I didn’t really care too much about that. I piped some short and flat like a French macaron with a little hat, and I piped others taller and fatter like a little meringue mountain. I used movita’s beautiful meringue recipe, but modified it to use Meringue Girl’s egg white to sugar ratio. I also added vanilla. They’re pretty quick to make (other than baking time) and so pretty. Make them if you can!
4 egg whites, room temperature, weighed
sugar, double the weight of the egg whites
1/2 tsp vanilla
– preheat oven to 200ºF – line 2 baking sheets with parchment paper
– grab a hand held whisk and 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 slight simmer on the stove – the water should be barely simmering – combine egg whites and sugar in the bowl of the stand mixer and using the whisk attachment, mix on medium-low speed until just combined and a bit frothy, about 1 minute – remove the bowl from the mixer and place the bowl over the pot of barely simmering water – mix the egg whites with the hand held whisk for 3-4 minutes – you don’t have to whisk the whole time because trust me, if you do, you will feel like your arm is going to fall off – just keep the whites moving so they don’t scramble – remove whites from heat after 3-4 minutes and rub a bit between your fingers – if the sugar still feels gritty, return the bowl of whites to the pot and keep mixing until sugar dissolves – once sugar is dissolved, remove whites from heat and dry the bottom of the bowl with a tea towel
– return bowl to stand mixer – with whisk attachment, mix whites on medium-low speed for 1 minute and then crank up the speed to medium-high – I used speed 8 on my Kitchen Aid – mix meringue for 7-10 minutes until thick, glossy and doubled in size – I found the meringue doubled in size around the 5 minute mark but wasn’t really thick and glossy until 9 minutes of mixing – I added the vanilla at the 8 minute mark
– movita uses an ice cream scoop to scoop meringue into dollops on the baking sheet and then uses a small spoon to coax the tops into peaks – I used a piping bag – use whatever you fancy – just remember, the bigger the meringue the longer they take to dry out inside – scoop/pipe meringue onto parchment lined sheets and bake 1-2 hours until crisp and dry all the way through – if they start to brown at all, take them out of the oven – when movita’s meringues are done, she turns off the heat, and lets the meringues sit, in the oven, for an hour unless, as I mentioned, the meringues are turning brown – if that happens take them out STAT.
My small flat meringues were dry and crisp after 1 hour and 10 minutes in the oven – the taller fatter meringue mountains took 1 hour 30 minutes – just eat one to check for doneness – when all is said and done, if yours are chewy in the middle, don’t worry, they’ll still be delicious! I ate about 50 meringues in 3 days – some dry and crisp, some chewy in the middle, and I have zero regrets.