Meringue de Lune

Introduction

Meringue de Lune is a delightful dessert inspired by the classic French meringue, often associated with elegance and sophistication. Its name, "de Lune", reflects the celestial quality of meringues, with their lightness and crisp, cloud-like texture that resembles a pale moon in the night sky. The history of meringue can be traced back to the 17th century, with its origin attributed to the small Swiss town of Meiringen, though some believe the name may have French or Italian roots.

There are three main types of meringue: French, Swiss, and Italian, each with its unique preparation method. The French meringue is the simplest, made by whisking egg whites and sugar until they form stiff peaks. The Swiss involves gently heating the egg whites and sugar over a bain-marie before whipping, resulting in a more stable structure. The Italian version incorporates a hot sugar syrup poured gradually into the whipped egg whites, creating a dense and glossy meringue used frequently in pastries and tarts.

Ingredients

• Egg whites - 4 large, at room temperature
• Sugar - 1 cup, superfine preferred
• Cream of tartar - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Preparation

Before starting, ensure your mixer bowl and whisk are completely clean and free from any grease, as this can inhibit the egg whites from achieving stiff peaks. Preheat your oven to 225 degrees Fahrenheit (110 degrees Celsius), and line a baking sheet with parchment paper.

Separate the egg whites from the yolks, ensuring no trace of yolk remains. Allow the egg whites to reach room temperature, as this helps them whip up to greater volume.

Cooking Process

Step 1: Whipping the Meringue

Start by placing the egg whites into the mixer bowl. Begin whisking on medium speed until they become frothy. Add the cream of tartar and salt.

Gradually increase the speed to high, and slowly add the sugar, one tablespoon at a time. This steady addition allows the sugar to dissolve properly, ensuring a smooth and glossy consistency. Whip until stiff, glossy peaks form and the sugar is fully dissolved. To test, rub a small amount between your fingers; it should feel smooth.

Add the vanilla extract and whip briefly to combine.

Step 2: Forming the Meringue Cookies

Using a spoon, drop dollops of meringue onto the prepared baking sheet, or for a more uniform look, pipe the meringue using a piping bag with a large star tip.

Bake the meringues in the preheated oven for about 1-1.5 hours or until they are firm to the touch and can be lifted easily from the parchment. The drying process in the low oven is what gives meringues their signature delicate crispness. If uncertain about timing, use a cooking timer to ensure perfection.

Step 3: Cooling and Storing

Turn off the oven and leave the meringues inside to cool completely, a step that prevents cracking caused by sudden temperature changes.

Once cooled, store the meringues in an airtight container to keep moisture at bay, preserving their crisp texture for up to two weeks.

Enjoying Meringue de Lune

Meringues are best enjoyed with a light dusting of cocoa powder or paired with a tangy fruit compote such as lemon curd or raspberry sauce. Alternatively, use them as an elegant topping for desserts like pavlovas or incorporate them into a traditional Eton Mess.

They also make a delightful accompaniment to a piping hot cup of coffee or fragrant tea, where their subtle sweetness highlights the flavors of the beverage, inviting a pleasurable culinary experience reminiscent of classic French patisseries.