September 26, 2017 2 Comments

baking meringues and pavlovas

As a professional chef/baker, I’ve worked with many types of dough from pliable pie crusts to stretchy breads, sticky cookie dough to smooth pasta sheets. Doughs are free-standing and can be molded into a shape, in contrast to a more liquid cake batter which needs to be poured into a form.

For me, new ideas and flavors emerge out of working with dough. I like to consider meringue to be a type of dough. Meringue acts like dough because of its ability to take on different shapes - when forming crisp vacherin shells, macaron cookies, and dacquoise cake layers. Meringue can be molded into chewy marshmallows or pressed into crunchy nougat.

I can’t think of a more versatile dough than meringue "dough." It transforms into so many tastes and textures, yet is still delicious in its most basic form: a meringue kiss. When eggs are replaced with aquafaba broth, it becomes an even more versatile "meringue d'eau."

In my confectionery, meringue d'eau is the starting point for developing recipes. Working with it is a continuous source of inspiration.




2 Responses


February 12, 2018

The best way to store the meringues is in a sealed container and away from humidity. They should never be refrigerated. You can always refresh meringues in a low oven setting, below 200 F to dry them out again. If they are starting to turn to liquid, you may not have baked them long enough and they could be melting from the inside out. Feel free to email me with further questions:) at


January 29, 2018

Good morning
I’ve just read about your shop, this is brilliant.
Last night I made a meringue, I would like to use it in four days time. How v
Can I store it without it turning to liquid please.
Thank you

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