French Meringue

Ingredients

• 250 gEgg white
• 0.25 tspTartaric acid
• 500 gSugar

Instructions

1. 1

   Make the meringue

   • Place the egg whites and cream of tartar (or a few drops of lemon juice) in a clean, fat-free bowl and whip to soft peaks with a hand mixer or stand mixer.
   • Add the first amount of sugar (250 g granulated) little by little while continually beating until glossy and stiff.
   • Stop whipping when stiff peaks form.
   • If using: fold in the remaining sugar (250 g superfine or sifted confectioners' sugar) gently with a spatula to preserve airiness.
   • Use immediately or incorporate into your recipe (e.g. pipe and bake).