French meringue is a soft meringue usually added to unbaked recipes. Choose pasteurized eggs when gathering ingredients. Create a soft, creamy topping for a lemon meringue pie. Or add this soft meringue to create fluffier souffles, puddings, sponge cakes, mousse, or Baked Alaska. Beat three egg whites with ¼ teaspoon of cream of tartar until foamy. Once the soft peaks begin to form, slowly add six tablespoons of sugar, one tablespoon at a time. The meringue shouldn’t feel grainy. Once the egg-white mixture forms stiff peaks, add a ½ teaspoon of vanilla and fold in gently.
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