- 3 egg whites (3 1/2 oz/100 g)
- 7 oz (200 g) superfine sugar
Put the egg whites into the bowl of a mixer fitted with the whisk; whip at medium speed, until they double in volume, incorporating 11/2 oz (35 g) of sugar, and continue to whisk until they become very firm, very smooth, and very glossy, while adding another 2 oz (65 g) of sugar. Detach the mixer bowl and fold in 3 1/2 oz (100 g) of sugar in a steady stream, lifting the meringue with a spatula, and working it as little as possible. Use immediately.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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