Lenotre's best technique for French Meringue, delicious and perfectly shiny !
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
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
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
Here you go!
