Meringue- The light, fluffy, sugary treasure that’s found on pies and tarts, or simply by itself.
Who thought of these delicate morsels? That fact is still unclear. Some believe that a Swiss pastry chef invented the dessert in Meiringen. Others insist that the treat was invented in England in 1604, from a handwritten note describing a baked beaten-egg-white-and-sugar confection. The Polish are also thought to share in its mysterious history, because it is said that the meringue was invented by a chef for King Stanislas I Leszcynski. The king supposedly left the recipe to his daughter, who showed it to the French.
What is known is that a French chef is responsible for using a piping bag to shape meringues, instead of the spoons that were traditionally used.
Meringue can be brittle or hard, and currently exists in three forms. Eggs whites are the main component of all three versions, and stiff peaks are the key to recognizing a successful meringue.
I’ve never made a single meringue, so for my next installment, you and I will attempt to create all three versions. I am choosing to conquer the meringue first because it is difficult to master, but once conquered the culinary creation can lead to many different baked confections. Also, as a student on a budget, this is a relatively cheap dessert to make.
Source (History and Types): Jackson, Linda K., and Jennifer Evans. Gardner. Meringue. Layton, UT: Gibbs Smith, 2012. Print.
Categories: The Magic of Meringue