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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Meringue French Meringue

https://www.cuisinedaubery.com/recipe/french-meringue/

Lenotre’s French Meringue

A recipe by Lenôtre Monday December 13, 2021
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Lenotre's best technique for French Meringue, delicious and perfectly shiny !

FX (François-xavier)

About this recipe

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

Lenotre’s French Meringue

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

Lenotre’s French Meringue

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

Lenotre’s French Meringue

I bought this book while studying in their school

Lenotre’s French Meringue

See the article I wrote about their school HERE

Lenotre’s French Meringue

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

Lenotre’s French Meringue


The recipe is on page 270

Lenotre’s French Meringue

Lenotre’s French Meringue

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Chef: Lenôtre Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Meringue, French Meringue, 
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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

  • Steps

    Here's the recipe video:

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

    Result

    Here you go!

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    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
    To contact me : HERE

    Le Meilleur Pâtissier

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    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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