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Biscuit à la Cuillère
Meringue method
- Makes
two
30 x 40 cm baking trays (sheets) - Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
The Meringue method is where egg whites and sugar are whisked together until they form a full meringue, then the dry ingredients are folded through.
Although variations of the recipe date back to the 1500s, the recipe as we know it today was created in France at the end of the 1700s. French statesman Charles Maurice de Talleyrand suggested to Marie-Antoine Carême that the shape of his biscuits needed to be changed as he was unable to dip them into his glass of Madeira wine. This lef
Ingredients
Method
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