Meringues à la française

French meringues, crunchy & sweet.  I always wonder what can I do with the left over egg whites from pineapple tarts & other bakes which requires only egg yolks. 

French meringues are supposed to be dry & crunchy & not brown. Mine are a bit browned because I baked them on the top rack. 

This is my first attempt & they are so easy to make.  According to my kids & friends they taste so good! Tried one & I cannot stop popping them into my mouth!! Indeed they are very yummy.

French Meringues Recipe :

Ingredients : 

3 egg whites (about 120g) at room temperature

130g sugar 

1 pinch of salt 

Preparation steps :

1. Put the egg whites & salt into a mixing bowl, and whisk at medium speed until you see tiny bubbles forming.

2. Add in all the sugar & turn the speed up to high. Whisk until the egg white is stiff peak. About 4 - 5 mins. The egg whites should be shinny. 

3. Transfer into piping bag & pipe onto the baking tray lined with baking paper. 

4. Bake on the lower rack in preheated oven at 120 deg C for 20 - 25 mins. They should be dry & peel easily from the paper. Turned off & leave them in the oven with door closed for another 30mins. 

5. Remove from oven & leave them to cool completely before storing. 

Voilà !

Chin's notes : 

1. If larger eggs are used, can increase the sugar to 150g.

2. Do not need to portion the sugar, yes all sugar goes into the egg whites & whisk it up! 

3. Eggs at room temperature allows more air to whisk into the whites & they trapped air better.  

4. These are also lovely for cake decoration. Colourings can be added too. The possibilities are unlimited!!!