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Lenotre’s French Meringue

2021-12-13

   La version Française se trouve ICI
Lenotre's best technique for French Meringue, delicious and perfectly shiny ! 

Don't forget to share your photos once you tried this recipe! HERE 







Video

Check out my YouTube Channel : HERE

https://www.youtube.com/watch?v=FKS-eExtIH8


 

About this recipe

French Meringue is one of many techniques for meringues, and is used for multiple purposes, from decoration to crunchy-base layers
French Meringue of Christophe Felder

This technique from Lenôtre is the best that I have tried. It consists of egg whites that are beaten, increasing the speed increasingly, and adding sugar in two times

In this video, I show you a few professional secrets ! French Meringue seems easy, but there are tricks known by pros that will make the meringue better, and shinier
French Meringue of Christophe Felder

French Meringue of Christophe Felder

Source of the recipe

I got this recipe from the Lenôtre cookbook "Ecole Lenôtre : Pastrymaking (French/English)". Lenôtre is one of the top pastry schools and pastry chefs in Paris. If you can, stop by their shop, school and restaurant on the Champs Elysées in Paris

To purchase online, see HERE

 
French Meringue of Christophe Felder
I bought this book while studying in their school

 
French Meringue of Christophe Felder
See the article I wrote about their school HERE

 

Here, with French Chef David Martin at the Lenôtre School, on the Champs Elysées in Paris

French Meringue of Christophe Felder


 
French Meringue of Christophe Felder

The recipe is on page 270

 

Ingredients

French Meringue of Christophe Felder

Meringue with 3 Egg whites : 250 g ( 9 oz )

 
3 Egg Whites. ⅓ Cup or 90 grams

 1st Sugar

2 Tablespoons Sugar (25 grams)

 2nd Sugar

4 Tablespoons Sugar (50 grams)

 Icing Sugar

½ Cup Icing Sugar (90 grams)

 Optionally

some Food Coloring

 

Meringue with 3 Egg whites : 167 g ( 6 oz )

 
2 Egg Whites. 4 Tablespoons or 60 grams

 1st Sugar

1 Tablespoon Sugar (16.6 grams)

 2nd Sugar

2 Tablespoons Sugar (33.3 grams)

 Icing Sugar

⅓ Cup Icing Sugar (60 grams)

 Optionally

some Food Coloring

 

Meringue with 4 Egg whites : 333 g ( ¾lbs )

 
4 Egg Whites. ½ Cup or 120 grams

 1st Sugar

2 Tablespoons Sugar (33.3 grams)

 2nd Sugar

⅓ Cup Sugar (66.6 grams)

 Icing Sugar

½ Cup Icing Sugar (120 grams)

 Optionally

some Food Coloring

 

Meringue with 5 Egg whites : 417 g (1 lbs 15 oz )

 
5 Egg Whites. ⅔ Cup or 150 grams

 1st Sugar

3 Tablespoons Sugar (41.6 grams)

 2nd Sugar

⅓ Cup Sugar (83.3 grams)

 Icing Sugar

¾ Cup Icing Sugar (150 grams)

 Optionally

some Food Coloring

 

Meringue with 6 Egg whites : 500 g (1 lbs 2 oz )

 
6 Egg Whites. ¾ Cup or 180 grams

 1st Sugar

4 Tablespoons Sugar (50 grams)

 2nd Sugar

½ Cup Sugar (100 grams)

 Icing Sugar

1 Cup Icing Sugar (180 grams)

 Optionally

some Food Coloring

 

You will need...

Steps

Here's the recipe video:
Check out my YouTube Channel : HERE

https://www.youtube.com/watch?v=FKS-eExtIH8


 

Result

Here you go!

French Meringue of Christophe Felder


 

The result and the pix





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Recipes from the same Book!

All recipes from the book "Ecole Lenôtre : Pastrymaking (French/English)"

To purchase the book online, see HERE
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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

, Apples,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Calvados

,

Candied orange

,

Cantaloupe

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

, Chicken stock, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

, Cream,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

,

Grapefruit

, Green onion,

Ham

,

Ham hock

,

Hazelnut flour

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

, Lemon, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Pectin NH

,

Peppers

,

Pie crust

,

Pine nuts

,

Pineapple

,

Pink pralines

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Pumpkin

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



3 Egg Whites

2 Tablespoons Sugar (25 g)

4 Tablespoons Sugar (50 g)

½ Cup Icing Sugar (90 g)

some Food Coloring