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Authentic French Meringues

Reviewed: Feb. 12, 2014
I have made meringues many times, each time trying out a different recipe. This was the first recipe that ended in failure. I did everything seemingly correctly. I had a chilled bowl and whisk, I added the sugar slowly and over time (which the recipe didn't even mention, by the way). I started at low whisking speeds and increased.... But no matter what I did, the texture just never was right. The meringue wouldn't reach stiff peaks, even after whipping for over 20 minutes. It got to the point where the texture was thick and impossible to work with, but still wouldn't form stiff peaks. I then popped the meringues into the oven. Not only did they ooze out of shape, but they ended up tasting far too sweet. In the future, I would definitely cut the sugar on this recipe, it probably accounts for much of my trouble. I also personally like to add vanilla extract. Either way, I don't recommend following this exactly recipe.
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