A very simple and basic recipe for French meringue which can be used for baking pavlova,pie toppings and baked meringues, You just need only three ingredients and three simple steps to come up with a rich and glossy French meringue to top up your lemon meringue pie or to bake soft and chewy summer pavlova.
Some recipes did not call for cream of tartar but trust me a little pinch of them goes a long way to create a soft and chewy meringue and it helps to stabilise the meringue to attain the stiff peak as well.
To make sure the egg whites are beaten to full volume, make sure the mixing bowl and the mixing attachment are very clean without a single tint of oil or any other elements. This is to make sure a full bodied meringue that bakes perfectly crispy in the outside, soft and chewy inside. Fresh meringue have to be used immediately it's not advisable to store them for later use. To test the perfect stiff peaks, lift you whisk or beater attachment and if the meringue stand tall peaks that do not curl at the tips, stop beating further.
Ingredients
3 large egg whites (room temperature)
3/4 cup superfine white sugar
Pinch of cream of tartar
Methods
In a very clean large mixing bowl, whip egg whites on low speed until frothy. Add a pinch of cream of tartar.
Add the superfine white sugar and beat and continue beating until sugar completely dissolved and the mixer turns to glossy and stiff peaks.
Use immediately
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