Meringues & Dacquoise

Meringue is a mixture of whisked egg while and sugar.

The first type of meringue was created in the early 18th century by a Swiss pâtissier called Gasparini in his pâtisserie in a small Saxon town called Mehrinyghen. The creation was named after the town and eventually the name was shortened to meringue. At this time the meringue was spooned as individual shapes onto a baking tray’ (sheet) and then cooked. It was not until a later date after the invention of the piping bag that meringue could be made into more elaborate shapes.