Luisa, from the blog Cocinando con mi Carmela , brings you today a classic recipe: a delicious French meringue that Luisa presents today in the form of little sighs. It is one of those recipes with which it is customary to open a KitchenAid, I assure you that it is perfect!

After a well-deserved vacation and total disconnection, this week everything has returned to normal; I have continued with my gastronomic photos, studio photos, baby photos, etc… and I have put my hands in the dough again.

For a couple of months, I have in my possession a beautiful KitchenAid , and I had to make a recipe where this was the protagonist. What better way than to premiere it with some fantastic meringues? The truth is that the KitchenAid has no equal when it comes to mounting egg whites, so I don't get caught up anymore, and let's go with them!

Below I will tell you four basic things when preparing meringues, and I will leave you the recipe to prepare what is called meringues or sighs .

How to make a good meringue

What does the meringue consist of? It is a foam that we obtain from beating egg whites sweetened with sugar. First we make the foam with the whites and beat with a whisk or with our KitchenAid . When the foam is forming, we add the sugar in the form of rain, little by little. This one in particular is called French meringue, but we find other types of meringues such as Italian or Japanese (the latter is added in the preparation of ground almonds).

Meringue is a basic of confectionery , it is usually prepared and used in cakes, cakes or for delicious macarons, but they are also super beautiful for any type of decoration.

Today's recipe is called meringues or sighs , and with the help of a pastry bag they will be super cute, since you can give them the shape you want depending on the nozzle you use.

Tips to prepare a good meringue

  • Use very fresh egg whites at room temperature.
  • The mixing bowl must be super clean and dry, and the whites without any hint of yolk, otherwise they will not mount.
  • You can add cream of tartar or lemon juice (in my case they are made without any of these components), they help stabilize the meringue.
  • Beat at medium speed.
  • The French meringue, once prepared, must be baked immediately or it will lose volume.
  • When cooking, the oven must be at a low temperature, and its cooking duration will be a minimum of 1 hour.

Meringue sighs and KitchenAid Artisan food processor



  1. With the very dry and clean bowl of our kitchen robot , we introduce the whites and mount them to the point of snow at a medium speed, for about 6-7 minutes. You can also do it without the robot, of course, beating constantly with some rods or an electric whisk .
  2. Once the meringue is ready, without stopping, we add the normal sugar in the form of rain (if you want to add vanilla essence, add it at the same time that we add the sugar) and, little by little, we continue beating for about 5 more minutes. After these minutes in the same bowl we add the icing sugar and this time with the help of a spatula we stir until everything is well mixed.
  3. At this time we preheat the oven to 180ºC.
  4. To form the mini meringues we use a pastry bag , and on a baking sheet with parchment paper we will form the sighs of meringues, with a little separation between them.
  5. With this amount I have had two plates, which I have put in the oven at the same time and baked for about 70 minutes, lowering the oven temperature to 90ºC more or less (it will depend on each oven).
  6. Once this time has passed, we turn off the oven and leave the meringues in the oven for a while longer.
  7. When we take them out, place them on a wire rack and let them cool.


    Claudia said:

    Hola Rosa,

    me ha hecho gracia tu comentario porque yo hago exactamente igual: no acostumbro a hacer merengue de por sí, pero siempre lo hago tras hacer crema pastelera en mi caso :) Gracias por tus recomendaciones!!

    Claudia said:

    Hola María,
    Muchas gracias por tu mensaje!! Sí, la verdad es que los cacharros de cocina son un vicio, verdad? :)
    en cuanto a los merengues, prueba con ésta receta y a ver qué tal resultan! Ya nos contarás ;)

    Rosa M. Caralt said:

    Soy una fan de los merengues, y son una solución estupenda para aprovechar las claras, cuando hago crema catalana.
    Mi metodo es casi igual que el tuyo, con unas pequeñas variantes, antes de empezar a montar las claras, les pongo un poquito de sal para romper el frescor de las claras y unas gotas de limón. Las cuezo a 120 grados una hora más o menos y las dejo enfriar dentro del horno. Cuando estan hechas no duran mucho en casa. Mi porción de azucar es 50 gr. por clara.
    Uno de los postres preferidos por mi familia es la tarta Pavlova, causa un gran efecto y muy fácil de hacer.
    Gracias por tus recetas y por tu contacto con todos nosotros.

    María Zita said:

    Me encantan los merengues, solo he conseguido una vez que me salieran bien. Los voy hacer con vuestra receta. Por cierto me compraría todos vuestros cacharros de cocina, me encantan

    Leave a comment