How to make a French Meringue

I’m not much into deserts – never have been and probably never will be. The attractions of a nice, juicy cut of meat and the things you can do with it are just too much for my cromagnon mentality.The day before however, was a revelation of how addictive deserts can be – I was introduced to the Meringue! Now, I’ve heard of this, many times, eaten it as well, but never really thought about making it.

Thinking I was developing a tendency to only cook within my comfort zone, I thought of crossing lines and try… a desert! The meringue was the chosen one. There are typically three types of meringue – the Italian meringue, the cooked meringue and the simple French meringue. I’m speaking of the French meringue here.

I still can’t believe how simple it was. Whisk an egg white (no yolk – not even a little wisp) and keep going till you can turn the bowl upside down briefly without the meringue adorning your head. Once there, gradually add caster sugar – the same weight as the egg whites you started out with – and continue whisking till you have a nice, brilliant white, light mixture. The color in the picture is different because I was making a flavored meringue and had added a bit of food color to the mixture.

Take a little taste – I guarantee you’ll come back for more.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.