Pâte à Meringue

Meringue

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When the ground almonds are left out of the Sylvia, the Pâte à Meringue is the result. The basic recipe for making all meringues is usually a ratio of ¼ cup sugar to each egg white. When other ingredients are added to the meringue, then the ratio may or may not change.