French Meringues

French meringues are a classic staple of French pâtisserie and incredibly easy to make once you know the secrets to keep them from cracking or browning. There is something so effortlessly chic about these snowy-white clouds! I use these little meringues all the time to decorate my desserts and cakes with, or just to enjoy as a sweet little bite with my coffee.

I almost always have a jar of meringues in my kitchen! Whenever I have leftover egg whites from making a rich pastry cream, a custard-filled flan pâtissier, or even just from an egg wash on a puff pastry, I transform them into meringues rather than letting them go to waste.

While I also love making financiers (French almond mini cakes), meringues are my go-to because they stay fresh so much longer. These little French meringues only take 10 minutes to prep, and they’re a total game-changer for your pantry!

What Are French Meringues?

French meringues are made by drying (baking) a glossy, stiff whipped mixture of raw egg whites and sugar. They come out beautifully light and crisp, and are simple to make.

French Vs Italian Vs Swiss Meringues: What’s The Difference?

These 3 meringue variations are common in certain parts of Europe and the West. Here is the basic outline or each type.

French meringue: Raw egg whites get whipped with sugar. These are the lightest and easiest to make but the mixture is also the least stable of the three.

Italian meringue: Hot sugar syrup gets whipped into egg whites. This version is very stable, glossy and the mix gets fully cooked in the first phase from the hot sugar syrup.

Swiss meringue: Egg whites and sugar are gently heated together, then whipped; smooth, stable, and less sweet than Italian meringue.

The 2 Essential Ingredients for French Meringues

To prepare these, I make a French meringue, and for that, all you will need are egg whites and sugar. You can easily adapt the quantities as long as you follow the ratio of 50g of sugar for one egg white.

• Egg whites: This is super important: they must be at room temperature! Also, make sure there’s no trace of egg yolk in your bowl, or they simply won’t whip up!
• Sugar: I prefer using superfine sugar because it dissolves a lot easier than granulated sugar. You can also replace a portion of it with icing sugar if you like.
• A few drops of lemon juice: This is my extra little bonus tip. I always add a tiny bit to “help” the whites whip into beautiful, stable peaks. (You can find all my tips for whipping egg whites here!)

Colors and flavors: If you want colorful meringues, avoid liquid food coloring! The liquid changes the structure and the mixture can collapse. Use color powder or gel colors instead. You should also be careful with flavorings like vanilla extract. I recommend adding only a few drops to keep the consistency nice and stable.

My 5 Secrets for the Perfect French Meringue

The French meringue is one of the easiest techniques to master, especially compared to Italian meringue, which needs a thermometer and hot sugar syrup. To get it right every time, these are my non-negotiables:

1. Zero grease: Your bowl and whisk must be spotlessly clean. Even the tiniest trace of fat or oil will prevent your egg whites from rising.
2. Start slow: Always begin by beating the whites at a low speed until they become frothy. At that point, add your lemon juice and increase the speed.
3. Add sugar gradually: Only start adding the sugar once the whites are nice and foamy. Pour it in very slowly, in an even stream, while continuing to beat until the sugar is completely dissolved.
4. The texture test: Rub a little bit of the meringue between your fingers. If you don’t feel any sugar crystals, it’s perfect! If it still feels gritty, keep whisking. I find it can take up to 8 to 9 minutes in total.
5. The “bird’s beak” (stiff peaks): Your meringue is ready when you lift the whisk and the peaks stay firm, forming what we call a bec d’oiseau or a “bird’s beak.”

My Guide To Shaping Meringues: How To Make Them Beautiful

This is the creative part, which I absolutely love. Unlike chouquettes (mini puffs), for example, meringues are one of the easiest pastries to make with a piping bag.

So, making French meringues is the perfect way to practice your piping bag technique! Here are my tips for you:

• The piping bag: Use a piping bag with a perforated nozzle (10-12 mm) for smooth dollops or a star nozzle for playful kisses (these are the ones you see in my picture).
• The baking tray: You need a baking tray, lined with a sheet of baking paper. You can also prepare two trays at once and dry them in the oven at the same time.
• The molding: Pipe small meringues onto the paper. Try to make them nice and even; mine are about 3-4 cm in size. As they don’t rise during baking, they will stay exactly the same size afterwards. I recommend spacing them out so that the air can circulate well.

How To Correctly Bake Your Meringues

It’s important to remember that meringues aren’t exactly baked; they are actually dried. Even if your mixture is perfect, it’s the drying process that keeps them from cracking. Here is how to get that flawless finish:

• The temperature: The ideal oven temperature is between 195°F and 210°F (90–100°C), using the “traditional” or “bake” setting (avoid convection/fan if possible). If the oven is too hot, the sugar will caramelize, turning the meringues yellow.
• The timing: This depends on your preference! If you like them crunchy all the way through, leave them for 1.5 to 2 hours. For a slightly chewy in the center (the way I love them!), aim for 1 to 1.5 hours. Pro tip: Whatever you do, do not open the oven door during the drying process!
• The cool down: To prevent cracking, you must avoid sudden temperature changes. Once the time is up, turn off the oven and leave the door slightly ajar (you can prop it open with a wooden spoon). Let them rest inside for at least 30 minutes to an hour.
• Storage: This is key! Wait until your meringues are completely cooled before tucking them away in an airtight container, ideally a tin or aluminum box. Stored this way, they will stay crisp for up to two weeks.

French Meringue Troubleshooting

Here are a few typical trip-ups, in addition to the ones I’ve mentioned earlier in this recipe for meringues, that people experience. Plus, some solutions to fix them:

• Egg yolks break when separating from whites: It’s a great idea to separate egg whites from egg yolks, when the eggs are still cold from the fridge. This just makes the process easier as the egg texture is firm. Once separated, the yolks can go back into the refrigerator and the whites can be brought to room temperature before whipping.
• Meringue mixture is runny and won’t whip up/stiffen: Typically, if your meringue mix isn’t stiffening, either the bowl or whisk is dirty/greasy, or the sugar is being added too quickly or too much at one time. Try to be patient with the process.
• Weeping meringues: The three most likely causes of weeping are that the sugar didn’t fully dissolve in the whipping stage, the kitchen was humid and/or the meringue mixture was left to sit on the counter for too long. The mixture should be baked straight away. Humidity has an effect on meringues so try to bake them in a dry environment if possible.

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FAQ – French Meringues

More French Treats

• Homemade Croissants
• Financier (French Recipe)
• Lemon Loaf Cake (super moist and fluffy)
• French Pear and Almond Tart (Tarte Bourdaloue)