This week Louisa and I got 'all white' as we got stuck into the meringue. There's a lot of history to this simple combination of eggs whites and vinegar.
Larousse goes on to say that the French chef Marie-Antoine Carême - the king of chefs and the chef of kings – was the first to pipe the mixture out through a pastry bag, rather than use a coffin or spooning the mixture onto something else. One fact Larousse glosses over is that meringues were sometimes known as 'pets', from the French péter, meaning 'to fart'. This was because they were as light as air.Read more here.
The lovely meringue image on the homepage is by jamieanne and is lavender meringues dipped in dark chocolate, used under Creative Commons licence.
