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Lenotre’s French Meringue
2021-12-13
- This Recipe
- Chef: Lenôtre
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Meringue, French Meringue
- Difficulty: Easy
- Category: Base
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Monday December 13, 2021
- Comments : No Comment
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Languages :
English | 
Français
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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
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
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
 | Source of the recipeI 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 ParisTo purchase online, see HERE |
 | I bought this book while studying in their school |
 | 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 |
 |
 | The recipe is on page 270 |
Ingredients
 | 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 |
ResultHere you go! |
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The result and the pix
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Cooking with the same Chef ?
All recipes of Lenôtre |
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Recipes from the same Book!
All recipes from the book "Ecole Lenôtre : Pastrymaking (French/English)" |
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3 Egg Whites
2 Tablespoons Sugar (25 g)
4 Tablespoons Sugar (50 g)
½ Cup Icing Sugar (90 g)
some Food Coloring
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