Definition: meringue made by whisking raw egg whites with caster sugar until stiff and glossy — the simplest of the three meringue methods.
French meringue is the everyday one: whisk whites to soft peaks, then add caster sugar a spoonful at a time until stiff, smooth and glossy. It’s the base for macaron shells and for meringue kisses. Its cousins areItalian meringue (whites whisked with a hot sugar syrup, very stable) andSwiss meringue (whites and sugar warmed together over a bain-marie, then whisked). French is the least stable but the quickest, and it’s all you need for most home baking.
In practice: a spotless, grease-free bowl and sugar added gradually give the glossiest, most stable French meringue.
Related:macaronage,macaron feet.