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âAn education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska.ââKitchn  Meringue isnât just magical. Itâs mysterious. No one can quite agree on its origins (and hereâs a hint: it wasnât invented in France). While most food historians confirm Marie Antoinetteâs love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tartsâeven marjolaines and dacquoises.  âA book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to pat yourself on the back . . . I consult my copy of Meringue every time I have a bowl of egg whites that deserve a decent ending. With Meringue, that ending will be luscious.ââCooking by the Book  âThis is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule.ââKitchn |
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