Meringues à la Chantilly

Meringues with Whipped Cream

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Butter and flour two cooky sheets. Make meringue. Put the mixture into a pastry bag with ½-