Small french mini meringue just for fun or to use as a decoration.
I wanted to try the recipe I found on Chef Simon website to realise these delicious and authentic French mini meringues. I am not mistaken. There are delicious !
But why do we call them French meringues ? Simply to differenciate them from the Swiss and the italian one !
The French meringue is the easiest one, the one we all know and that we love. I love these meringues. This is my weakness !
All for all of the other ones, I can only tell you a bit more about the Italian one thanks to this delicious clementine meringue pie. That’s a meringue where the sirup cooks the foamy white eggs.
I promise I will let you know more about the Swiss meringue.
- 4 white eggs
- 200 gr. of sugar
- 2 drops of lemon juice
- Pastry bag
- Fluted tip
- Electric mixer
- Baking tray
- Baking paper
- Preheat oven to 90°C.
- Beat white eggs until foamy. Add sugar little by little while mixing and finish using the maximal speed of your mixer.
- Use the fluted tip. Fill your pastry bag.
- Make your mini meringue on a baking try covered with baking paper.
- Bake for 2 hours.