French meringue is made by gradually adding fine sugar to whipped uncooked egg whites (4 tbsp of sugar per egg white) until the whites form stiff and glossy peaks and triple in volume.

• 蛋白打至湿性发泡，慢慢加入细砂糖搅打至蛋白硬性发泡（每个蛋白用4大勺细砂糖打发），体积有原蛋白体积三倍。