Authentic French Meringues

Authentic French Meringues


"Authentic French Meringues from a patisserie in France."


3 h 20 m servings 31 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
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  1. 287 Ratings


There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. Soft meringue is made with only a small amount of sugar and is us...

I am in school for baking and pastry and this is the closest thing I have seen yet to how I have learned to make meringues properly. My suggestion for those of you having problems with it takin...

These are just like the gourmet meringues you buy at the specialty grocery stores. They are soo yummy! I used 1 tsp vanilla extract and increased sugar by 1/4 cup to make up for the added liqui...

Foolproof and delicious. DO NOT REDUCE THE AMOUNT OF SUGAR. The only thing that I did differently was that I scraped half of a vanilla bean into the egg whites when they reached the stiff peak...

I have made this recipe several times. I add 1/2 t. flavored extract to the mixture. I make the cookie larger with an indention in the middle. After they have cooled I use a coordinated flavo...

I don't have an extremely sweet tooth, and thought this original recipe is way too sweet. So I cut the sugar to half and then I added 1/2 tsp of cream of tartar to compensate. My husband's gran...

I served French Meringues at an afternoon tea...easy to make and visually elegant. Even though I didn't have a pastry tube...I made them free-hand with a spoon...they were still beautiful! Mak...

I really don't like giving poor ratings and reviews, but I felt like I needed to give a heads-up to people who might be considering using this recipe. I don't understand all the great reviews a...

This is a no fail recipe. As a chef, I'll give some tips for any beginners out there. Take a papertowel and about 1 tsp of white distilled vinegar and wipe your stainless bowl with it. This m...