Imported from Instagram
La Meringaie Style French Meringue
A foolproof method for glossy, stiff meringue inspired by the famous Parisian bakery La Meringaie. By pre-mixing the sugar and egg whites, you ensure even dissolution for a perfect texture every time.
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Ingredients
- 150 g egg whites (room temperature preferred)
- 210 g caster sugar
- 1.5 tsp cornstarch
- 1 tsp white vinegar
Steps
- 1
In the bowl of a stand mixer, combine the egg whites, caster sugar, and cornstarch.
- 2
Mix the ingredients together briefly until just combined.
- 3
Set a timer for 8 minutes. Begin mixing on medium-high speed until the mixture becomes frothy.
- 4
Once frothy, increase the mixer speed to high and continue mixing for the remainder of the 8 minutes.
- 5
Stop the mixer once during the process to scrape down the sides of the bowl with a spatula to ensure all sugar is incorporated.
- 6
When the 8 minutes are up, reduce the mixer speed to low.
- 7
Add the white vinegar to the bowl and mix until just combined.
- 8
Check the consistency; the meringue is ready when it is glossy and holds stiff peaks.
Notes
This recipe focuses on the meringue base. While baking times were not provided in the primary source, a comment suggests baking at 170°F (77°C) for 10 minutes, then lowering the temperature for another 90 minutes for a crisp pavlova finish. Ensure your mixing bowl is completely grease-free before starting.
Nutrition per serving
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