Flavoring Meringues

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top 1000The Simple Art of Perfect Baking
The Simple Art of Perfect Baking

By Flo Braker

Published 1984

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Sugar need not be the only flavoring in your meringue. Add 2 teaspoons Coffee Essence or lemon, orange or tangerine zest before drying or baking it.

Because the primary rule in making egg-white foams is a meticulous avoidance of fat, you should add ground or melted chocolate, cocoa powder, melted butter or a nut oil only after you have formed the whipped mixture.
The addition of an ingredient changes not only the meringue’s texture and flavor but also its name. Folding finely ground nuts into meringue makes it a dacquoise.