Why the pastry was called a kiss, no one knows anymore. Though there's probably some legend about it.
It's believed that
meringue cake
, or more precisely meringues, were invented by a chef named Gasparini. He lived in the town of Meiringen in Switzerland (here's more proof that even in the quietest country in the world great discoveries are made from time to time). That said, there's another theory according to which the meringue cake is the brainchild of one François Massialot, who described the dessert recipe in a cookbook published in 1692.
The meringue cake is perhaps the simplest dessert there is in terms of ingredients. It contains only egg whites and sugar. However, to make this very
meringue cake
takes a great deal of patience and time. Meringues must not be baked, or nothing will come of it. They need to be carefully dried over low heat, letting them rise evenly and become airy. A meringue cake is very easy to ruin — as they bake, meringues can stay "raw" inside.
Sometimes starch is also added to a meringue cake — not potato starch, but corn. Meringues can be flavored with vanilla for aroma.
Meringue can be either a dish of its own or part of other cakes. For example, the French dessert called "floating island" uses meringue as its top layer. And in Italy meringues are made in a completely different way than we do — with scalding sugar syrup. Still, the most popular and widespread remain the French meringues, or beze.
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meringue cake recipe
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