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Meringue Cover


Synopses & Reviews

Publisher Comments:

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine

Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises.

Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that's just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own.

Product Details

Linda Jackson and Jennifer Gardner
Gibbs Smith Publishers
Jackson, Linda
Jackson, Linda K.
Gardner, Jennifer
Cooking and Food-Desserts
Publication Date:

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Desserts and Candy » General

Meringue New Hardcover
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Product details pages Gibbs Smith Publishers - English 9781423625810 Reviews:
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