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French meringues Recipe

An egg white meringue, finished with colours and flavours and quickly baked in a low heated oven.

  • Preparation
    15mins
  • Cooking time
    30mins
  • Rest time
    9mins
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • Part one of the recipe
  • Egg white(s) : 220 whole
  • Caster sugar : 110 g
  • Part two of the recipe
  • Purple food colour powder : 5 g
  • Red food colour powder : 5 g
  • Yellow food color powder : 5 g
  • Part three of the recipe
  • Lemon(s) : 1 whole
  • Dried lavender : 10 g
  • Raspberry piece(s) : 100 g
Method
  • 1. PART ONE OF THE RECIPE

    Pre heat the oven to 140'C

    Line 2 flat baking trays with baking parchment.

    Using an electric whisk, whisk together the egg whites. When they become white in colour and fluffy, begin to add the sugar one spoon at a time. When all the sugar has been incorporated stop whisking.

    Place the food colouring in three different bowls and mix in a teaspoon of the meringue and mix well.

    Open three disposable piping bags and paint the inside with the colour using a pastry brush. Then fill each bag with some of the meringue.

    Cut a 1cm section from the end of the piping bag and pipe your desired shape onto the baking sheet.

    Place the meringues in the oven for 25 minutes until crispy on the edge and still fluffy and chewy in the middle.

  • 2. TO FINISH THE MERINGUES

    On the yellow meringues, zest the lemon directly on top.

    On the purple meringues, sprinkle some lavender pieces.

    On the raspberry meringues, sprinkle some fresh raspberry on top.

Chef's tip

«Meringues are perfect for a dinner party dessert. Finish them with some freshly whipped cream and some berries or chocolate on top.»

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