Last October, my husband and I went to visit my favorite cousin in Auriol, in the beautiful countryside of the region of Provence. We traveled by bus to the neighbor city of Aix-en-Provence, where I began University in 1997. The city has changed a lot, and so have we, and no longer being students makes a huge difference in the way we perceive the city and what it has to offer to us. We just strolled around for a few hours and bought nice pastries in the shop of a MOF – in French: Meilleur Ouvrier de France, that translates into France’s Best Craftsman. The MOF event is a competition that is held every four years, and rewards the best artisans in various fields of work. The winner of each category is recognized a certain level of Excellence, and beside obvious professional advantages, he/she will have the privilege to wear a blue-white-red collar on his/her uniform, therefore wearing high the colors of France. Needless to say that this pastry-maker in Aix was top-notch.
We enjoyed buying and eating the pastries, but we enjoyed as much thoroughly watching the other pastries that we could not buy the same day – that would have been scandalous for our hips. There were so many possible choices though, pastries topped with glazing, meringues, chocolate decors, fruits, and even praline bonbons. My husband loves traditional French Meringue, and he kept asking me to try making some at home ever since we visited this pastry shop. Then I suddenly recalled of a blog post of one of my blogger friends, Hungry Breton, who always posts those incredible autumnal-style recipes and makes everything look like art. Franck never wastes any food and kinda taught me that using egg whites for making Meringues is like the basics of an anti-waste behavior. Obvious. But same problem as usual, I had to dare making some. I finally did, while having an inner and silent thankful thought for Hungry Breton. Although I did not make the exact same French Meringues as Franck did, I recommend visiting his blog and following either one of our recipes, depending on the result you’re looking after.
- 2 egg whites (together they weighed 50 grams)
- 50 grams of white caster sugar
- 50 grams of icing sugar
- a pinch of salt
- Preheat the oven at 100 degrees C.
- In a mixing bowl, start foaming the egg whites with the pinch of salt, with an electric mixer on medium speed.
- Add the caster sugar and keep mixing. Increase the speed to max.
- When you’re done, stop the mixer and add the icing sugar with a spatula.
- On a baking sheet over the baking tray, use the spatula to drop meringue preparation and form the cookie shape.
- Put in the oven at 100C for 45 minutes, for a light fondant feel on the inside and light crunch on the outside. The meringue shall turn into a light pink color.
- Switch off the oven and leave the meringues inside for 15 minutes.
- Take them out of the oven and transfer into a metal box.
Created and Written by Sophie Rebibo-Halimi, © 2017 All Rights Reserved.