Yotam Ottolenghi Has Made Thousands of Meringues. This Is His Favorite.
My professional encounters with meringue happened to follow a trajectory that took me from very small to extra-large. In my first job as an assistant to the pastry chef in a Michelin-starred French restaurant, I was helping with the petit fours. This involved piping minuscule meringue mounds onto tiny lemon tarts and then placing those…
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