New This Month

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


  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 Add a comment