This is the last of the three meringue recipes. This is the French method. Easy but it does take a long time in a very low oven temperature. You can add colouring and/or flavour of your choice to this recipe and make it your own.
- 4 egg whites
- 2 1/4 cups icing sugar (sifted)
Preheat oven to 200 degrees. Butter and flour a baking sheet or use parchment paper.
In a bowl, whip egg whites to foamy and sprinkle a little of the sifted sugar at a time, while keeping the speed of the mixer at medium. When it becomes stiff and looks like satin, stop mixing and transfer to a pastry bag. Pipe the meringue using a large round or star tip.
Place tray in the oven and place a wooden spoon handle in the door so it won’t close all the way.
Bake for 3 hours or until completely dry. Allow to cool completely before storing in an airtight container at room temperataure.
