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How to Make French Meringue

Course: filling, frosting
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 323kcal
Author: Shinee
Everything you need to know about making a meringue. Plus, 6 tips to achieve the most stable French meringue and visual cues for 3 stages of meringue.
Print Recipe


  • 2 egg whites 65-70gr, at room temperature
  • ¼ teaspoon cream of tartar optional
  • ¼ teaspoon coarse kosher salt
  • 75 gr 1/3 cup + 2 tablespoons fine granulated sugar


  • In a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid stand mixer.)
  • When egg whites are foamy, add cream of tartar and salt and continue to whisk.
  • Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.
  • Continue beating the egg whites on the same medium low speed until desired stage is reached. About 5 minutes for soft peak stage, and 10-12 minutes for stiff peaks.


Calories: 323kcal | Carbohydrates: 76g | Protein: 7g | Fat: 1g | Sodium: 682mg | Potassium: 223mg | Sugar: 75g | Calcium: 5mg | Iron: 1mg