Everyone needs to make my French Meringue Recipe e hoa mā (friends)! The merenge Wīwī (French meringue) is the simplest of meringues to make. Simply whip the goodness out of kahu hēki (egg whites) and huka one (caster sugar) and watch it transform in to glossy goodness.
I love this French Meringue Recipe to pipe on top of my Key Lime Pie. I use half of this recipe to make the topping and the second half I turn in to meringue shards. If you want to, forget the shards and use all of this meringue to top the Key Lime Pie. Te pārekareka hoki o te mahi nei - it is so much fun!
More Recipe to try:
This is a wonderfully versatile recipe that you can use as a delicious topping on my whole orange cake or my Chocolate Hazelnut Cake.
Videography and photography by Sarah Henderson.
Ingredient Tips for the French Meringue Recipe:
- Eggs: I use small, size 6 eggs for this recipe. If you have larger ones, no worries, add 2 - 3 tablespoon of extra caster to the mixture and it will work perfectly.
- Cream of tartar: This helps stabilise the meringue but if you don't have any it can still work.
- Sugar: Caster sugar dissolves faster in to the syrup and results in a smoother meringue.
Expert Tips:
There are three types of meringue. If you are a beginner baker the merenge Wīwī (French meringue) is the best one to start with. If you want to see the break down of the other two, check out this post.
I prefer to make a meringue with a hand mixer because the whisk attachments are smaller. They make smaller bubbles in the merenge (meringue) and creates a super silky final result.
If you are using a stand mixer you may need to hold the bowl closer to the whisk. Slow the speed down to medium speed as well so it doesn't punch in too much air. This stops the machine from whipping it too quickly, creating a fluffy meringue.
In the video you will notice I slowly add in the sugar. However, I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
STEP BY STEP INSTRUCTIONS FOR THE FRENCH MERINGUE RECIPE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
French Meringue Recipe Notes:
In the video you will notice I slowly add in the sugar. However, I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
I prefer to make a meringue with a hand mixer because the whisk attachments are smaller and creates smaller bubbles in the merenge (meringue). This in turn, creates a super silky final result.
If you are using a stand mixer you may need to hold the bowl closer to the whisk. Slow the speed down to medium speed as well. This stops it from punching in too much air too quickly, creating a fluffy meringue.
Whip the Egg Whites and Sugar:
Add the kahu hēki (egg whites), kirīmi tāta (cream of tartar) and huka one (caster sugar) in to a medium sized bowl.
Whip it all on medium-high speed for around 5 minutes.
After 5 minutes, add the iho hūperei (vanilla) and tote (salt) and whip for a minute longer or until it is glossy and has reached stiff peaks stage.
Decorate with the French Meringue Recipe:
The meringue is now ready to decorate the top of my Key Lime Pie or any baking you want to decorate.
Try making some of the merenge (meringue) in to meringue shards too.
Take a look at some more simple
Toppings
These recipes can elevate the simplest recipe.
DID YOU ENJOY THIS RECIPE?
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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
French Meringue - Tāhungahunga Wīwī
Equipment
- 1 x Hand Mixer or Stand Mixer
Ingredients
French Meringue - Tāhungahunga Wīwī
- 3 kahu hēki (egg whites)
- ¾ C (165 g) huka one (caster sugar)
- ¼ teaspoon kirīmi tāta (cream of tartar)
- 1 ½ teaspoon (7 ml) iho hūperei (vanilla)
- He kini tote - a pinch of salt
Instructions
French Meringue Recipe Notes:
- I prefer to make a meringue with a hand mixer because the whisk attachments are smaller and therefore create smaller bubbles in the merenge (meringue). This in turn, creates a super silky final result. If you are using a stand mixer you may need to hold the bowl closer to the whisk. Slow the speed down to medium speed as well so it doesn't punch in too much air, too quickly creating a fluffy meringue.
- In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
Whip the Egg Whites and Sugar:
- Add the kahu hēki (egg whites), kirīmi tāta (cream of tartar) and huka one (caster sugar) in to a medium sized bowl.
- Whip it all on medium-high speed for around 5 minutes.
- After 5 minutes, add the iho hūperei (vanilla) and tote (salt) and whip for a minute longer or until it is glossy and has reached stiff peaks stage.
Decorate with the French Meringue Recipe:
- The meringue is now ready to decorate the top of my Key Lime Pie or any baking you want to decorate.Try making some of the merenge (meringue) in to meringue shards too.
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