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Meringue

ISBN: 9781423625810 | 1423625811
Format: Hardcover
Publisher: Gibbs Smith
Pub. Date: 8/30/2012

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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 MarieAntoinette'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 - evenmarjolaines 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 you to embrace and inspire you to create heavenly creations of your very own.


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