Basic French Meringue
Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.
- Servings: 6
- Yield: Makes 12 floating islands
Source: Martha Stewart Living, January 2009
- 6 large egg whites, room temperature
- Pinch of salt
- Pinch of cream of tartar
- 1 cup plus 2 tablespoons superfine sugar
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.