Meringue by Linda K. Jackson and Jennifer Evans Gardner

  • Chocolate-chocolate chip clouds

    from Meringue Meringue by Linda K. Jackson and Jennifer Evans Gardner

    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: egg whites; superfine sugar; natural unsweetened cocoa powder; dark chocolate chips
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Notes about this book

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Notes about Recipes in this book

  • Classic French meringues

    • Astrid5555 on December 29, 2013

      Simple basic meringue recipe, added 1/2 tsp vanilla extract.

  • Lemon twists

    • Astrid5555 on December 08, 2015

      These are lovely little lemon treats! I used my last Meyer lemon for these cookies and they were perfect, not too sweet with a little tartness from the lemon.

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Reviews about this book

  • Kitchn

    This is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule.

    Full review

  • Baking Bites

    Meringues can sometimes seem like intimidating or time consuming components to make, but they are presented in a very approachable way in this book. The recipes are easy to follow along with...

    Full review
  • ISBN 10 1423625811
  • ISBN 13 9781423625810
  • Published Sep 15 2012
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine!

Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's 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, tarts-even marjolaines and dacquoises.

Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that's just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own.

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