French meringue is on of the 3 methods of preparing meringue. French meringue is dried out in a very low oven or dehydrator after it has been whisked It is typically used for pavlova or meringue baskets.
4 egg whites
1 cup caster sugar
2 teaspoons cornflour
5 ml vinegar
Start whisking the egg whites until soft peaks. When you lift the whisk, the egg whites needs to make peaks that can hold its shape. Make sure you reach this stage and that the egg whites are whisked to soft peak before you add the sugar one spoonful at a time giving the sugar a chance to dissolve while whisking. After all the sugar has been added, whisk it a further 3-4 minutes. Add the cornflour and vinegar.
Pipe the meringue unto baking paper and you can either dry it in an oven at 100 degrees celsius for 2 hours and allow it to cool in the oven, or in a dehydrator at 5 hours. These two cooking/drying methods result in different textured meringues.