Meringues à l’Italienne au Beurre

Meringue Butter 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

Cream ½ pound butter, but do not let it melt. When meringue is completely cold, beat the