{"id":4083,"date":"2014-07-26T00:02:48","date_gmt":"2014-07-25T22:02:48","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4083"},"modified":"2014-07-26T00:06:21","modified_gmt":"2014-07-25T22:06:21","slug":"recipe-baked-french-meringues","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/meringues\/recipe-baked-french-meringues","title":{"rendered":"Recipe: Baked French meringues"},"content":{"rendered":"

Before going through this simple recipe, let me recap one important thing: meringues are simply a mixture of egg whites and sugar<\/strong>.<\/p>\n

That’s the technical definition and there is no mention about the ratio of sugar<\/strong> to egg whites, nor whether they are soft or hard<\/strong>, baked or broiled.<\/p>\n

So, whenever you are adding whipped egg whites with sugar to a cake batter, you are technically adding a meringue.<\/p>\n

Then, there is the most famous type of meringue<\/strong>, the one most people know and that you can buy in bakeries: the baked meringues<\/strong>.<\/p>\n

\"Recipe-Baked-French-meringues31\"<\/a><\/p>\n

And that is exactly what this post is about: how to make the perfect baked meringues?<\/strong> You will need:<\/p>\n