The style of meringue attributed to Italy is stable enough to mould and shape while retaining its soft, light texture and glossy sheen. A popular fixture in many classic dessert dishes, meringue has enjoyed something of a resurgence in the fine dining world in recent years particularly when shaped into dramatic pieces or shards or mixed with additional ingredients to add colour and flavour. This collection of meringue recipes demonstrates various uses and preparations of these confections, as well as providing valuable tips and advice on how to make meringue to ensure you achieve the perfect texture for your desserts.
The Costardi Brothers celebrate the meringue while simultaneously adapting it into a contemporary dessert in their striking 'Meringue 2.0', one of their signature dessert recipes. Emanuele Scarello and Daniele Usai use shards of meringue in the stunning plating of their mint ice cream and chocolate dessert recipe respectively, while Mauro Uliassi decorates his strawberry granita with dainty pieces of lemon meringue.