French Meringue

STEP 1: Whip the egg whites in the stand mixer. Start gently at a medium-low and gradually increase to medium-high (6-8 on a Kitchen Aid).

STEP 2: When you work up a little froth mix in the cream of tarter and mix until fully incorporated.

STEP 3: Whisk in the  2 tbsp of confectioner’s sugar a bit at a time, fully incorporating each portion before adding more until it is all incorporated.

STEP 4: Continue whipping to a soft peak then begin to whisk in the granulated sugar a bit at a time (about 1tbsp), fully incorporating each portion before adding more until it is all incorporated.

STEP 5: Continue to whip on medium-high (level 8  on a Kitchen Aid) to a firm peak.

FLAVORING
Plain vanilla is the typical flavor for this meringue. Use quality extract, paste, or real vanilla bean. Fruit powders are also options. Do not use watery flavoring like fruit juice or oily flavoring like chocolate.

COLORING
Use gel coloring if any. This meringue is typically used natural with no coloring.

SERVING
This is the meringue you want for baking such as a meringue pie.
French meringue can be spooned over a dessert if used immediately.
It is not firm enough or stable enough for decorating a cake.

PAIRING
This is the meringue to use for lemon meringue pie or any pie where you want to bake the meringue on it.

STORING
You must back or serve this meringue immediately. It does not keep well.

STRAINING THE  EGG WHITES
Another way to improve the quality of egg whites is to strain them. Pour egg whites through a strainer into a bowl. Egg whites contain a lot of water which is not what you want. The thin content that goes through the strainer - throw it away. It is mostly water. The thick part put into a clean bowl and this you use. I also like to pick out the tiny white pieces for a smoother consistency.

DRYING EGG WHITES
Here are some methods for drying egg whites:

1) IN THE REFRIGERATOR
Age egg whites in refrigerator 2 days in ceramic dish covered with plastic. Poke some small holes in the plastic with a toothpick. When you are ready to use, remove the egg whites from the refrigerator and set the bowl on the countertop for 1 hour prior to using.(not more than 2 hours).

2) ON THE COUNTERTOP
Set egg whites in an open bowl on the countertop at room temperature for 2 hours.

CLEANING PREP FOR  EGG WHITES
Wash your hands thoroughly with dish detergent - even if they are clean and dry them well with a dry towel, not even slightly damp. Rub down your hands and all bowls and utensils with either vinegar or strong alcohol. This will get rid of any oil or moisture that may be imperceptible to us, but not to the egg whites.

WARMING BOWLS & UTENSILS
Warm the mixing bowls for the egg whites (1 regular & 1 stand mixer bowl) and the two whisks in the oven - only about 30 seconds before use to remove the chill.

CLEANING SYRUP FROM KITCHENWARE
Boil water in your syrup pot. Put any utensils in the boiling water. The syrup will dissolve and you can pour it out with the hot water. Rinse immediately in hot water to ensure all residue is washed away.