The secret of hard meringues

The secret of “hard” meringues is technique of low heat for long periods. You should think of making meringue as drying out the egg whites not baking them. For hard meringues bake at low temp … [more]


There are basically three types of meringues: French: sugar is gradually sprinkled over egg whites as they are beaten. Italian: sugar is dissolved to a 120°C syrup and then slowly drizzled into … [more]

Frozen Lemon Meringue Tort

This is a really refreshing dish that is also very convenient. You can make it ahead of time (it stays frozen) and is also good for both winter and summer. It is light, refreshing and one of my … [more]

Syndicate content