Easy Valentine’s French Meringue
French Meringue is always a classic of French Cuisine anytime you have some egg whites on your hand. They are simple and perfect, just read the method carefully and your Meringues will turn out AMAZING!
The recipe I am sharing with you today is from the talented Pauline (@lemon__poppy), she is not only a talented Chef, she also has a catering company in the heart of Paris. Of course, you will find Pauline’s recipe right HERE!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Valentine’s French Meringue
Equipment
Ingredients
- 7 (210 g) egg whites (At Room Temperature)
- 1 cup (200 g) sugar
- 1 2/3 cup (200 g) confectioners' sugar
- red food colorant (For Decoration)
- pink food colorant (For Decoration)
Instructions
- Preheat oven to 185F/85C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- In the bowl of your stand mixer, beat your egg whites until they are frothy. Slowly drizzle the sugar, 1/3 at a time. Continue to whip until stiff peaks. IMPORTANT: If the egg whites are not stiff enough your French Meringue will not hold its shape when baking. It should be so thick it won't budge when your bowl is flipped upside down! You should also see a nice beak.
- Evenly distribute the Confectioners' Sugar previously sifted and shake your spatula as you come up through the meringue. This will prevent any lumps.
- Peel your Pastry Bag with the round tip on and spread your red and pink coloring on either side. Scoop a 1/3 of your Meringue into your Pastry Bag. Shape your meringue as a heart and swirls directly onto your bonMAT™. The Whole recipe makes 2 Large Trays.
- Bake for 2 hours at 185F/85C. When time is up, turn off the oven and let the French Meringue sit in the cooling oven with the LIGHT ON for two hours. This will help to maintain the heat. IMPORTANT: Do not open the door of your oven until then, otherwise your French Meringue will crack. Enjoy & Bon Appétit!
- N.B. French Meringue are best kept in a closed metal container.
Video
Special Notes
Nutrition
