Wayne Gisslen

Meringue Glacée

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Prepare meringue shells as for Meringue Chantilly.
  2. Sandwich two shells together with ice cream instead of crème chantilly.
  3. Decorate with whipped cream.