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Before starting this French Meringue recipe, make sure you have organised all the necessary ingredients.
In the stand mixer, beat the egg whites until firm.
Add 20 grams of castor sugar halfway through and continue beating.
Combine the icing sugar and 125 grams of castor sugar together.
Blend with a whisk.
Add the sugar mix to the beaten egg whites and whisk for 5 minutes.
At this stage, the meringue needs to be piped and baked immediately.
Stop the mixer and remove the whisk attachment.
Using a rubber spatula, transfer the meringue into a piping bag...
... fitted with a fluted nozzle.
Pipe into desired shape on a Silpat baking mat or greaseproof paper.
Bake between 1h15 and 1h30 at 120°C (gas 1/2), making sure the surface doesn't colour.
French meringues should remain white, even when cooked. Remove the cooked meringues from the oven and leave to cool.
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