meringue, also used for
hard-shell recipes, are the
same as in French
meringue, 1 part egg whites
to 2 parts sugar, but the
method is different. The
egg whites and sugar are
combined in the bowl of
your mixer and are first
whipped together by hand
over a bain-marie (double
boiler) of hot water until
the mixture reaches
chris devlin
(Chris Devlin)
#1