Indulge in the airy goodness of our Meringue, a light pastry made from a blend of sugar and egg whites. Recipes for "Neige sèche" were found in Lancelot de Casteau's cookbook in 1604 and "Biscuit de sucre en neige" in François de Varenne's cookbook in 1653. The term "Meringue" first appeared in 1692 in François Massialot's culinary book.
Three kinds of Meringue exist:
- The Swiss Meringue: Made by beating egg whites with powdered sugar over a bain-marie.
- The French Meringue: Made by beating egg whites with granulated sugar until stiff, then baked in the oven at 80 to 100°C, depending on the desired color.
- The Italian Meringue: Not baked, made by beating egg whites with cooked sugar until stiff.
Bag of 120 gr.
Ingredients: caster sugar, egg whites.
Average nutritional values per 100g: Energy value (kJ): 1500, Energy value (kcal): 353, Fat (g): 0, Saturated fatty acids (g): 0, Carbohydrates (g): 84, Sugars (g): 84, Proteins (g): 4.5, Salt (g): 0.17
*After Opening: 2-months shelf life.