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Meringue Ordinaire/Ordinary Meringue
Recipe type: Meringue
Cuisine: French
  • 6 egg whites (about ¾ cup)
  • 1¾ cups sugar
  • 1 tsp. vanilla
  1. Have whites at room temperature and bowl free of grease.
  2. Beat whites until half stiff, preferably by hand with a wire whisk and in copper bowl.
  3. Add a little bit of the sugar and the vanilla.
  4. Beat until very stiff and glossy.
  5. Blend in the rest of the sugar with a rubber spatula.
  6. Cookie sheets should be well buttered and floured.
  7. The oven should be at the lowest temperature possible.
  8. Keep for months in an air tight tin can.