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Basic French Meringue

Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.

  • Servings: 6
  • Yield: Makes 12 floating islands
Basic French Meringue

Source: Martha Stewart Living, January


  • 6 large egg whites, room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 cup plus 2 tablespoons superfine sugar


  1. Whisk whites, salt, and cream of tartar with a mixer on medium-low speed until foamy. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes. Use immediately.


Reviews (2)

  • Mugdha 6 Aug, 2012

    Enter your review...

  • aulait 10 Sep, 2011

    "Team Martha",where is the Creme Anglaise for the "?Isles Flotants"?

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