French Meringues Recipe
French meringues are baked vanilla meringues made with eggs whites and sugar along with cream of tartar. These baked french meringues may be used with and as desserts of choice. I prefer to fill the centers with fruit pulp or ice cream by removing the soft at times for fun!
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Egg whites | 5 | |
| Salt | 1/4 Teaspoon | |
| Cream of tartar | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon |
Directions
GETTING READY
1.Start by preheating the oven to 275F degrees
MAKING
2.Cook sugar and water to 238° F or until a soft ball forms when a small amount of syrup is dropped into cold water.
3.Beat egg whites until stiff, adding salt and cream of tartar when frothy.
4.Pour sugar syrup over stiffly beaten egg whites gradually, beating constantly.
5.Continue beating until cool.
6.Fold in vanilla.
7.Wet sheets of unglazed paper and arrange on cookie sheets.
8.Shape meringues with a pastry tube or a spoon on wet paper and bake in a slow oven for 1 hour or longer, depending upon the size.
9.The soft inner portion may be removed and center filled with ice cream or fresh fruit or fruit
SERVING
10.Serve with sauce over the ice cream filled meringues.
1.Start by preheating the oven to 275F degrees
MAKING
2.Cook sugar and water to 238° F or until a soft ball forms when a small amount of syrup is dropped into cold water.
3.Beat egg whites until stiff, adding salt and cream of tartar when frothy.
4.Pour sugar syrup over stiffly beaten egg whites gradually, beating constantly.
5.Continue beating until cool.
6.Fold in vanilla.
7.Wet sheets of unglazed paper and arrange on cookie sheets.
8.Shape meringues with a pastry tube or a spoon on wet paper and bake in a slow oven for 1 hour or longer, depending upon the size.
9.The soft inner portion may be removed and center filled with ice cream or fresh fruit or fruit
SERVING
10.Serve with sauce over the ice cream filled meringues.
Chef
