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FRENCH MERINGUE KISSES ¼ teaspoon kosher salt 2 baking sheets with parchment paper.
Makes about 65 kisses 1 cup (200 grams) castor sugar 3. Transfer meringue to a large pastry bag
¼ teaspoon (1 gram) vanilla extract fitted with a Wilton 1A round piping tip.

The meringue behind the macaron, Pavlova, Holding tip perpendicular to parchment

and Eton mess, a French meringue is a 1. In the bowl of a stand mixer fitted with paper, pipe 1¼-inch-wide, 1-inch-high
simple combination of room temperature the whisk attachment, beat egg whites, meringue kisses at least ½ inch apart on
egg whites and granulated sugar, no cream of tartar, and salt at medium-low prepared pans.
heating required. While this is the simplest speed until soft peaks form, 5 to 4. Bake until dry to the touch,
way to make meringue (no extra tools or 6 minutes. With mixer on low speed, add 45 minutes to 1 hour. Turn oven off,

time on the stovetop), it is also the most sugar in a slow, steady stream, beating and leave meringue kisses in oven with
delicate of the meringues. To help make this until combined. (This should take about door closed for 1 hour. Remove from
meringue smooth and dreamy, use extra-fine 3 minutes.) Increase mixer speed to oven (meringues will peel off parchment

granulated sugar or castor sugar. This sugar medium, and beat until thick and shiny, without sticking), and let cool completely

has a finer grain than standard granulated 10 to 12 minutes, stopping to scrape sides on pans. Best served same day.
sugar but isn’t powdered like confectioners’ of bowl halfway through mixing. Rub
sugar, allowing it dissolve and incorporate meringue between 2 fingers to make sure French Meringue: Strawberry Eton Mess

into the meringue with ease. it is smooth and no sugar granules can be Roulade, page 45; Black Forest Pavlova, page
felt. Add vanilla, and beat at medium-high 57; Chocolate-Orange-Pistachio Forgotten
½ cup (120 grams) egg whites, room speed until combined, about 30 seconds. Cookies, page 112.
temperature 2. Preheat oven to 225°F (107°C). Line
¼ teaspoon cream of tartar

PRO TIP
To make extra-fine granulated sugar or castor sugar, place granulated sugar in the work bowl of a food processor, the container of a

blender, or a spice grinder. (If using a large food processor, make sure there is enough sugar to cover the blades.) Pulse until sugar

resembles fine sand, about 2 pulses. Make sure you don’t pulse too much; otherwise, you’ll end up with confectioners’ sugar.