French meringue is a crisp, light meringue. The key to its dissolve-on-your-tongue airiness is whisking the eggwhite and sugar to the correct stage. This is a fundamental skill (and easy too once you know what signs to look for) that creates a cake or dessert’s voluminous “oomph”. I use French meringue to make dainty discs to serve as petits fours. Level of difficulty easy
Season All year round
Featured as part of our Cooks and their Books series.