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Basic French Meringue

  • servings: 6


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


  1. Step 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.

Martha Stewart Living, January

Reviews (2)

  • 6 Aug, 2012

    Enter your review...

  • 10 Sep, 2011

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