The Meringue Francaise is an easy recipe for delicious meringues (also know as baisers) and other meringue pies.
- 4 egg whites
- 125 g feinest sugar
- 125 g confectioners’ sugar
- In a bowl beat the egg whites with a whisk until little peaks form.
- Under constant whisking add the sugar little by little. Beat for another 10 minutes until the mass is soft and shiny. It should form stable peaks when taking out the whisk out of the mass.
- Sift the confectioners’ sugar into the bowl with the mass and fold it in gently with a dough spatula. The meringue mass is now ready and can be further processed.
For my baisers
Preheat the oven to 230 degrees Fahrenheit. Line a baking tray with baking parchment. Using two tablespoons form gnocchi and place them on the baking tray or form the baisers with a pastry bag. Bake the baisers for 1 1/4 hours. Bigger baisers need additional 5 – 10 minutes of baking. Then turn off the oven and allow the meringues to cool down inside the oven for several hours. Stored in a airtight container and dry they stay fresh for weeks.