Growing up in Australia I’ve known meringues in only one way and that is with a crunchy exterior and a gooey marshmellowy interior, bah… just like a Pavlova. The preparation however remains French, or Swiss to be exact. The Swiss method is simply caster sugar and egg whites whisked over a waterbath and then removed from the heat and whisked continuously to achieve a glossy meringue.
Don’t they look like figs to you? (in French, figues). These colourful and playful petits meringues have been an instant success for MadCharlotte. But of course how can anyone refuse something as playful as these! 😉
A little playful, a little sophistication.
Miss Pirisi & MadCharlotte xxx