french origin of meringue

Even in elaborate group dances, physical engagement and connection drive a great performance. The invention of meringue in 1720 is attributed to a Swiss pastry cook named Gasparini. Get the best Dance news straight to your inbox. If you are not using pasteurized eggs or baking the meringue at 375°F (177°C) for 15 minutes, I don’t find it safe to use French meringue over tarts as there is the salmonella risk. When making Swiss Meringue, sugar and egg whites are mixed over a double boiler to achieve the glossy peaks. Origin of meringue 1700–10;

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