French Meringue & Chantilly Cream
French Meringue & Chantilly Cream – A Classic Duo for a Perfect Dessert
By Sergio Boulanger
French meringue is one of the simplest and most elegant desserts you can make at home. Light, crispy, and subtly sweet, it pairs perfectly with Chantilly cream for a refined yet easy treat. While pastry chefs use professional mixers and ovens for precise results, you can achieve a great outcome with basic kitchen tools. Let’s go step by step, and I’ll share some tricks to make this work in a home kitchen.
French Meringue Recipe
Ingredients:
3 egg whites
½ cup (100 g) granulated sugar
¾ cup (100 g) confectioners' sugar
⅓ cup (50 g) confectioners' sugar (for dusting)
Method:
Prepare Your Equipment
Meringue is delicate, so your mixing bowl must be completely grease-free. Even a tiny bit of oil or egg yolk can prevent your egg whites from whipping properly. Wipe the bowl with a paper towel dipped in lemon juice or vinegar before starting.
Whisk the Egg Whites
Start whipping your egg whites in a clean, dry bowl using a handheld mixer or whisk. (Yes, you can do this by hand, but it will take a lot of effort!)
When the whites become foamy, gradually add the granulated sugar while continuously whisking. This slow addition helps stabilize the meringue.
Whip to Stiff Peaks
Keep whisking until the mixture turns glossy and holds firm peaks. You should be able to lift the whisk, and the meringue should stand up without collapsing. If it droops, keep beating.
Incorporate the Confectioners’ Sugar
Gently sift the ¾ cup (100 g) of confectioners’ sugar over the meringue and fold it in with a spatula. Don’t stir too hard, or you’ll deflate the mixture.
Shape & Bake
Preheat your oven to 300°F (150°C).
Pipe or spoon the meringue into small strips or dollops on a baking sheet lined with parchment paper.
Sift the remaining ⅓ cup (50 g) of confectioners’ sugar over them.
Bake for 8 minutes, then reduce the oven to 200°F (90°C) and continue baking for about 2 hours until the meringues are crisp all the way through.
Cool Completely
Let them cool inside the oven with the door slightly open. This prevents cracks from forming due to sudden temperature changes.
Chantilly Cream Recipe
Ingredients:
1 cup (250 ml) heavy cream
¼ cup (50 g) sugar
1 tsp vanilla extract
1 tsp Kirsch (optional)
Method:
Chill Everything
For the best results, chill your bowl, whisk, and cream in the fridge for at least 15 minutes before whipping. Cold cream whips up much faster.
Whip to Soft Peaks
Using a hand mixer or whisk, beat the cream with the sugar and vanilla extract until it forms soft peaks.
Don’t overwhip! If it starts looking grainy, you’ve gone too far—stop as soon as it holds a shape.
Add Kirsch (Optional)
If you want a hint of sophistication, fold in 1 tsp of Kirsch (cherry brandy). This is traditional in French pastry but can be skipped.
Lifehacks for Making Meringue & Chantilly at Home
No Stand Mixer? No Problem!
A hand whisk works fine—it just takes longer. Whisk in a copper or glass bowl if possible; they help stabilize the egg whites.
Oven-Free Drying Trick
If your oven doesn’t go as low as 200°F (90°C), bake at the lowest setting and then leave the meringues in the oven overnight with the door slightly open. This allows them to dry without browning.
Fixing Runny Whipped Cream
If you overwhip your Chantilly and it starts turning to butter, add a tablespoon of cold cream and gently mix by hand to bring it back to a smooth texture.
Getting the Perfect Meringue Texture
If your meringues turn out chewy, they may have absorbed moisture from the air. Store them in an airtight container with a silica gel packet to keep them crisp.
Want a Flavor Boost?
Add a pinch of salt to your egg whites before whipping—it enhances the sweetness of the meringue.
For Chantilly, try adding a few drops of rose water or orange blossom extract for an aromatic twist.
– Sergio Boulanger