easy meringue recipe
martha stewart's swiss meringue
my favorite historic gastronomist's version of chocolate puffs from a 1750 recipe
what do you do when you are bored
and crave something sweet
and there is NOTHING in the house?
light fragile sugary peaks which dissolve
on your tongue with chewy candy like bottoms.
it was one of my favorite discoveries as a child
and so easy to make.
all you need are a bunch of eggs,
a little bit of sugar, and a whole lot of
pent up energy.
i eventually became an expert at whipping
egg whites, that i challenged myself
to make meringue with a fork.
that's right, ladies and gentlemen, i said a fork.
although a french word, and has three distinct styles of preparation; Swiss, Italian and French,
the origin of the meringue dessert seems to come from England.
earliest recorded recipe: 1604 in oxfordshire by elinor fettiplace.
biographer hillary spurling published her recipes along with historical context.
second recorded recipe: 1630 in kent by lady rachel fane.
possible recipe derivation of the medieval british dessert, SNOW,
which consisted of whipped eggs and cream when the first sugar refineries set up in london in the 1540's.
third recorded recipe: 1692, france. it was the royal chef de cuisine, francois massialot,
who named this dessert as the meringue in his culinary book which was republished in english in 1702.