• 128g (4) egg whites
  • 3/4 cup sugar
  • pinch cream of tartar

French Method


  • Bring egg whites to room temperature

Make meringues

  • Beat egg whites until frothy
  • Add sugar and beat until stiff peaks
  • Transfer to a piping bag and form into the shapes you want on a silicone baking mat
  • Bake at 200F for 1-2 hours, until it’s dry throughout. This depends significantly on humidity