Whip it Good: Make Perfect French Meringue

French Meringue

The baker’s dos and don’ts for a perfect French Meringue    


Sugar: Superfine sugar (or granulated sugar processed in a food processor for a few pulses) is the best to use because the smaller granules lead to easy absorption.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking.

Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization. 

White Vinegar: This keeps your meringue bright white while being baked.

Egg Whites: In this case, older egg whites are better. Separate the eggs when cold, but allow them to come to room temperature before whipping up.


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