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For
6
M
I
For the French Meringue
180
g
Egg whites, room temperature
400
g
Granulated sugar
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Drying at low temperature keeps meringues white and dehydrates them slowly. Always assemble with fully cooled meringues. Chill before coating for clean structure. For a pistachio variation, roll minis in crushed pistachios instead of chocolate. Best served same day. Keep refrigerated. Do not freeze once assembled. Meringue shells can be made 1–2 days ahead and stored airtight.
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Cook
4h
Ingredients
Method
Turn cooking mode on
Step 1
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Cook along with all of our recipes
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For
6
M
I
For the French Meringue
180
g
Egg whites, room temperature
400
g
Granulated sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Drying at low temperature keeps meringues white and dehydrates them slowly. Always assemble with fully cooled meringues. Chill before coating for clean structure. For a pistachio variation, roll minis in crushed pistachios instead of chocolate. Best served same day. Keep refrigerated. Do not freeze once assembled. Meringue shells can be made 1–2 days ahead and stored airtight.
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