Meringue Française — French Meringue

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Meringue Française is the simplest and most fundamental of the three classical meringue types, produced by whipping raw egg whites with sugar at room temperature. The standard ratio is 1 part egg whites to 2 parts sugar by weight — 100 g whites to 200 g sugar — though the sugar is often split between caster sugar (added during whipping) and icing sugar (folded in at the end) for a finer, more stable texture. The process begins with egg whites at room temperature in a scrupulously clean, grease-free bowl — any trace of fat reduces foaming capacity by up to 70%. Whites are whipped at medium speed to soft peaks, then caster sugar is added in a slow, steady stream while the mixer runs at high speed. This gradual incorporation allows the sugar to dissolve into the protein film surrounding each air bubble, increasing viscosity and stabilizing the foam. Once firm, glossy peaks form and the meringue feels smooth between the fingers with no graininess, the icing sugar is sifted over and folded in gently. French meringue is inherently less stable than Italian or Swiss varieties because the whites are uncooked — the protein network holding the air cells is not thermally set, making the foam prone to weeping and deflation if left standing. It must therefore be shaped and baked promptly. Baking typically occurs at 90-100°C for 1.5-3 hours, depending on size, until the shells are dry, crisp, and lift cleanly from the parchment. The low temperature drives off moisture without caramelizing the sugar, yielding a pure white shell. Higher temperatures (120-130°C) produce a slightly ivory, chewier meringue with a thin crust and marshmallow-like interior.

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