Meringue

Chef Philippe’s selected meringues use egg whites with both granulated sugar and icing sugar. The two sugars enter at different stages, and the piped pieces are baked to remain white.

The whites are whisked in the mixer until very firm. Twenty grams of the granulated sugar enter during whisking, helping the mixture hold as the remaining sugars are prepared.

The remaining granulated sugar is mixed with the icing sugar. That mixture joins the firm whites and is whisked for five minutes before the meringue is transferred immediately to a piping bag.

A fluted nozzle pipes individual meringues onto the selected silicone baking mat. The pieces bake at low oven heat for more than an hour, with the recipe calling for white meringues that have not taken on colour.

The baked meringues cool before they are handled. This version keeps its flavour centred on the sweet egg-white mixture, while the piping nozzle gives each portion its ridged shape.