Martha Stewart Basic French Meringue

Martha Stewart basic French meringue turns egg whites, cream of tartar and superfine sugar into a glossy, stiff-peaked dessert base in 15 minutes. Save this easy few-ingredient dessert for pavlova night, holiday baking or summer fruit plates, because it's a simple whip with no cooking until it bakes.

Add the sugar one tablespoon at a time and let each spoonful dissolve before the next, since that is what turns the whites into a smooth, glossy meringue. Dump it in all at once and the meringue turns grainy and weeps syrup in the oven.

Martha's version keeps the base simple with a pinch of salt and cream of tartar, plus superfine sugar that melts into the whites without any heat. It is never warmed over a pan like Swiss or Italian styles, so it stays a quick whip you finish in about 10 minutes.

Martha Stewart Basic French Meringue

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Course: DessertCuisine: American, FrenchDifficulty: Medium

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

150

kcal

The whites whip from foamy to thick, glossy peaks that hold their shape on the beater. Once baked, the meringue dries into a crisp, light shell that melts on the tongue.

Ingredients

• 6 large egg whites, room temperature
  

• Pinch of salt
  

• Pinch of cream of tartar
  

• 1 cup plus 2 tablespoons superfine sugar
  

Directions

• Whisk the whites: Whisk 6 large room-temperature egg whites, a pinch of salt and a pinch of cream of tartar with a mixer on medium-low speed. Keep going until the mixture turns foamy.
• Add the sugar: Add 1 cup plus 2 tablespoons superfine sugar, 1 tablespoon at a time, whisking after each spoonful. Keep whisking until the sugar dissolves and soft peaks form.
• Whip to stiff peaks: Gradually increase the speed to medium-high, then whisk until stiff peaks form, 8 to 10 minutes. Use the meringue right away, since it loses volume as it sits.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I eat French meringue without baking it?

No, because French meringue is never heated while you make it, so the egg whites stay raw until the oven cooks them. Bake it before eating, or switch to a Swiss or Italian meringue if you want one that is cooked as you whip.

Why does the recipe call for superfine sugar?

Superfine sugar has smaller crystals, so it dissolves into the whites much faster than regular granulated sugar. If you only have granulated, pulse it in a food processor for a few seconds first.

How long can I wait before using the meringue?

Use it immediately after whipping, because the foam starts to deflate and weep as it stands. Have your baking sheets lined and the oven preheated before you start whisking.

Why won't my egg whites form stiff peaks?

Even a speck of egg yolk or grease on the bowl or beaters keeps the whites from whipping, so wipe everything clean first. Room-temperature whites also whip higher than cold ones, which is why the recipe asks for them.

What can I make with this meringue?

It works for pavlovas, meringue cups and meringue cookies, all of which bake the whipped whites until crisp. You can also spoon it over a pie and bake it until the peaks turn golden.