- 115 g castor sugar
- 4 large organic egg whites
- 115 g icing sugar
Meringue is an integral component of Italian, French, and Swiss cuisines. It is made from sugar and egg whites and you’ll find it taste amazing with refreshing flavors of vanilla.
How to make Meringue
It is recommended to not use fresh eggs but procure old eggs instead when making meringue. Take care to not overbeat— once you’ve attained the desired peak, stop beating.
Meringue is believed to have been invented in the Swiss village of Meiringen. There have been various theories as far as the origin of the delicacy goes. Some versions state that Gasparini, an Italian chef modified and improved the original recipe. The name “meringue” first appeared in the cookbook by François Massialot in 1692. Interestingly, weather plays an important role in the recipe and it is advised to prepare it when the weather is dry. Humid climates are best avoided!