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meringue

Egg whites that have been beaten until stiff. There are three types of meringue: French, Swiss, and Italian. Meringues may be baked until just set on the outside or may be baked until completely dry.

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Let Them Eat Cake

Pastry chefs and bakers have long ridden the roller coaster of consumer demand with free-, low-, and “lite” baked goods all enjoying their fleeting 15 minutes of fame. Thankfully, some had less time in the spotlight&hellip Continue reading →

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