In order to make many desserts, you’ll need to learn how to whip egg whites and make french meringue. This is one instance where I highly recommend an electric beater. It doesn’t have to be fancy, but hand mixing becomes very tedious and can take more than an hour if you are whipping up a large batch of egg whites. Not the most pleasant experience.
This is also where a lot of recipes go wrong. Amateur bakers like myself will read “beat to stiff peaks” and either not know what they are or go to far. Worse, we will get a bad recipe that doesn’t understand what egg whites do and tell us to use stiff peaks when we should use soft or medium in order for the mixture to expand while baking. This frequently happens with macarons and angel food cake.
Instead of long text, below you’ll find a pictorial explanation of making a french meringue and the stages that occur. I recommend practicing with an egg white and start out with no sugar, then repeat and add 1T, 2T, 3T. See the difference. Now that you have learned how to make french meringue, what will you make? Perhaps some delicious french macarons?
French Meringue Made Easy
Use this recipe to learn how to make meringue before attempting to make a dessert with 12 egg whites so you know what to expect.
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