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Great Italian Desserts

By Nick Malgieri

Published 1990

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Though meringue is supposedly Swiss in origin, Italians are great lovers of the confection in all forms. Pastry shops abound with delicate, baroque pyramids of meringues interspersed with rosettes of whipped cream and strawberries or generous dollops of chestnut filling. Chocolate meringue, flavored with cocoa powder, is also popular, but it is not, to my knowledge, used interchangeably in desserts with plain meringue.

The type of meringue most commonly found in these desserts is an