How to make a French Meringue
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I’m not much into deserts – never have been and probably never will be. The attractions of a nice, juicy cut of meat and the things you can do with it are just too much for my cromagnon mentality.The day before however, was a revelation of how addictive deserts can be – I was introduced to the Meringue! Now, I’ve heard of this, many times, eaten it as well, but never really thought about making it.
Thinking I was developing a tendency to only cook within my comfort zone, I thought of crossing lines and try… a desert! The meringue was the chosen one. There are typically three types of meringue – the Italian meringue, the cooked meringue and the simple French meringue. I’m speaking of the French meringue here. I still can’t believe how simple it was. Whisk an egg white (no yolk – not even a little wisp) and keep going till you can turn the bowl upside down briefly without the meringue adorning your head. Once there, gradually add caster sugar Take a little taste – I guarantee you’ll come back for more.
- Sid |
– the same weight as the egg whites you started out with – and continue whisking till you have a nice, brilliant white, light mixture. The color in the picture is different because I was making a flavored meringue and had added a bit of food color to the mixture.