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# Face of the Day
- URL: https://goodoil.news/face-of-the-day-1252/
- Published: 2025-07-16T18:30:56.000Z
- Updated: 2025-07-16T18:30:55.000Z
- Description: He replaced ‘normal eggs’ with pasteurised egg whites – made from egg white powder and water – and added fondant.
- Author: Good Oil Staff
- Tags: Face of the Day, Food

> 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](https://www.nzherald.co.nz/topic/baking/?ref=goodoil.news) 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

[Read More](https://www.nzherald.co.nz/bay-of-plenty-times/news/on-the-up-tauranga-bakers-two-ingredient-meringue-revealed-at-pastry-arts-virtual-summit/TWMYIZJR7ZCB3G4JUDHQQYXQGM/?ref=goodoil.news)