Lenotre's best technique for French Meringue, delicious and perfectly shiny !
About this recipe
French Meringue is one of many techniques for meringues, and is used for multiple purposes, from decoration to crunchy-base layers
This technique from Lenôtre is the best that I have tried. It consists of egg whites that are beaten, increasing the speed increasingly, and adding sugar in two times
In this video, I show you a few professional secrets ! French Meringue seems easy, but there are tricks known by pros that will make the meringue better, and shinier
Source of the recipe
I got this recipe from the Lenôtre cookbook "Ecole Lenôtre : Pastrymaking (French/English)". Lenôtre is one of the top pastry schools and pastry chefs in Paris. If you can, stop by their shop, school and restaurant on the Champs Elysées in Paris
I bought this book while studying in their school
To purchase the book online:
Ecole Lenôtre : Pastrymaking (French/English)
The recipe is on page 270
That's it!
