French Meringues


  • 3 Egg Whites (Room Temp, required)
  • 3/4 cup powdered sugar
  • 1/8 tsp salt
  • 1/8 cream of tartar
  • Optional: 2 TB Coco Powered or 1TB Vanilla bean paste


Note: It’s best to Not make these while it’s raining or humid temps. Also possible with Hand Mixer but recommended standing mixer.


  1. Make sure egg whites are room temp, I sometimes leave them out, or put them in warm-hot water so they warm up quicker.
  2. Beat egg whites until foaming quite a bit, then add Salt and Tartar and beat until soft peaks (when you lift the mixer out of the whites peaks should form but then fall down)
  3. Then keep beating egg whites while slowly adding the Powered Sugar, small amounts at a time. (If using standing mixer you can pour in a steady stream of them slowly).
  4. Stiff peaks should form (when you lift mixer out peaks should form and they don’t fall down).
  5. At this point you can slowly add the Coco powder in or vanilla extract/paste slowly while beating the egg whites. Note that it’s best not to use too much of a liquid else it will flatten the meringue.
  6. Stiff to soft peaks should form. Pipe desired size onto Parchment paper.
  7. Bake at 175 (convection) or 200 regular for 1 1/2 to 2 hrs, turn off the oven and leave it unopened overnight or bake for 3hrs, take out and let them cool before lifting them off the parchment paper.