Swiss or Dry Meringues
(18thCCuisine) «For Swiss Meringue, egg whites and sugar are combined at the outset and whipped over low heat. … Swiss merignue is much heavier than French and Italian merignues. At one time it was considered quite versatile, and some chefs preferred it over Fre
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updated 8697 (18thC Cuisine), inserted 2, updated 0, at 2012-05-31 12:57:51
