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A Tauranga patisserie chef has whipped up a “mind-blowing” recipe for a two-ingredient meringue that comes together in just five minutes in a mixer.
Noel Remacle says his new approach could “make life a lot easier” for enthusiasts of the airy dessert.
The third-generation baker recently presented his “simple” meringue at the global Pastry Arts Virtual Summit, attended by more than 60 of the world’s top dessert professionals.
Remacle said he loved trying new things and told the Bay of Plenty Times how the meringue came to be after he began experimenting with an Italian meringue buttercream in 2020.
“My daughter was pregnant five years ago and wanted a cake with buttercream, but she couldn’t have raw eggs.”
He replaced “normal eggs” with pasteurised egg whites – made from egg white powder and water – and added fondant – a type of icing.
“When I first did it, I didn’t intentionally whip it as a meringue, I just whipped pasteurised egg whites and fondant until it was nice and smooth.”
This was when he discovered the potential for a meringue.
Remacle said he worked to perfect the ratios of pasteurised egg whites and fondant.
“It was either too soft or had an odd texture, so I played around for a few weeks until I found the right texture.”
NZ Herald
