French Meringues are my husband's favorite, and I have to confess that it took me a while to master the necessary technique to make delicious and crisps meringues....until I tumble around Rose Levy's recipe for "Crisp French Meringue".
I'm used to make Italian meringue for my Italian Buttercream, and before finding Rose's recipe, I had used the cooked sugar method for making my meringues, but this produced inconsistent results.
What I love most about this recipe is that it is pretty fool proof and SO quick to make, and to add to it, it is made of just a few ingredients, what else can we ask from a recipe?
These crisp meringue disks (above) were made to be layered between Almond Cake and Dulce de Leche, and it was a custom request from my Argentinian bride, Claudia. You can find the recipe and instruction to bake these dreamy meringues below. Give it a try...the usage of these meringue discs is unlimited, from pavlovas to cake layers, your imaginations is the limit!
rose Levy's crisp french meringues
Makes two 9" discs or three 7" discs or approximately two trays of 1" meringues kisses.
4 large egg whites (4.25 oz)
1/2 teaspoon of Cream of Tartar
1/2 cup + 1 Tablespoon of Regular Sugar (To make Superfine Sugar*) (4.00 oz)
1 cup 10x Powdered Sugar (4.00 oz)
For chocolate meringues, add two tablespoons of unsweetened cocoa powder to the confectioner's sugar and fold as indicated above.
hints for success
If possible, avoid making on humid days or your meringues will be chewy. I have found great success turning a dehumidifier in the kitchen two hours prior to start working on your meringues.
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Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.