Have you always wondered on how to make French Meringue Cookies but you felt intimidated? Don’t be. The French meringue is the most usual type of meringue that you can easily make. All you need is egg whites, sugar and some patience. The French Meringue Cookies recipe is a breeze if you follow the steps and useful tips in this article. So roll your sleeves up, get your egg whites, sugar and whisker ready and let’s get started.
Making French Meringue shouldn’t be intimidating so have some fun!Jump to Recipe
Why we love 💕this recipe
- It is easy to make
- It is gluten-free
- Everybody likes the Meringue cookies!
🕐How to make French Meringue Cookies
- Whisk egg whites until the mixture stands in stiff peaks
- Then slowly whisk in the sugar
- Once all the sugar has been added, whisk mixture for a few more moments until it is silky
- Put the meringue into a pastry piping bag and create your meringue cookies on a tray lined with parchment paper
Do not open the oven door until the Meringue Cookies have cooled completely otherwise they will crack
Can French Meringue Cookies be gluten-free?
French Meringue is naturally gluten-free as it only consists of egg whites, sugar, and a pinch of salt. None of these ingredients contain any gluten so this is a perfect gluten-free recipe for you.
Can French Meringue Cookies be vegan?
French Meringue is made with egg whites so it is not vegan. You can definitely make it vegan if you use aquafaba which is the strained water of a tin of chickpeas. In addition, the sugar needs to be vegan so you need to look for vegan sugar brands. Big Tree Farms, Bob’s Red Mill, Florida Crystals, Imperial Sugar and In the Raw are all vegan sugar brands.
French Meringue Cookies
- 5 egg whites
- 300g fine white sugar
- 1 pinch salt
- Preheat the oven to 220° F
- Place the room temperature egg whites in a clean, dry stainless steel bowl with a pinch of salt
- Begin to whisk and gradually add the sugar
- Keep on whisking for around 10 minutes, until you reach a firm meringue with stiff peaks
- Put the meringue into a pastry piping bag and create your meringue cookies on a baking sheet lined with a parchment paper
- Bake for minimum 2 hours until they are dry and crumbly and they can easily be detached from the parchment paper
- The recipe is made with a whisker but you can use a stand up mixer. The whisker is much harder but you are in control
- Glass and stainless steel bowls are the best to whisk eggs. Copper bowls are equally good unless you add stabilizers
- Egg whites at room temperature whip up faster than cold ones
- Use fine white sugar as this blends easier with the egg whites
- Use parchment paper to ensure the meringue cookies do not stick
- Do not open the oven door until the meringue cookies have cooled completely otherwise they will crack.