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Meringue

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About
Meringue can be loosely defined as a mixture of beaten egg whites and granulated sugar. While the name is French, its origin is not documented, although history tells us that meringue may have been named for either the Swiss town of Meringen or the German city of Mehrinyghen. We do know that meringue has been around since the early sixteenth century.

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