Photos of the Day: Mmmmeringue



Photos of the Day: Adding a bit of light to the darkness as we get through the pandemic together.
This series features travel photos from my archives, shared with you as we shelter in place.

May 30th, 2020

Our deep dive into the land of sweets continues today with meringues. How can we be in Paris and not talk about meringues? That airy, crispy, melt-in-your-mouth texture is like nothing else in the culinary world.

Walking through Le Marais, we saw the window displays first – packed with what looked like pink and white snowballs. These are the meringue creations of Aux Merveilleux de Fred. They sell various sizes and flavors including Le Sans-Culotte (white) and L’Excentrique (pink). The store also sells more traditionally shaped meringues, stacked high to sweet visual effect.

Meringues are found throughout France, in huge dollops as big as your hand. They don’t look particularly difficult to make but don’t be fooled. The ingredients, air temperature, baking temperature, cooling time and science behind the composition of meringues make them a never-the-same-result-twice kind of baking adventure. You can even make meringue from aquafaba, the liquid byproduct of boiled or canned chickpeas.

It’s Sunday funday tomorrow. Bring your sweet tooth.

Until then,


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