Mmm - Meringue!

The ingredient list couldn’t be simpler: egg whites, sugar, and cream of tartar or vinegar. The instructions are even more minimal: beat the ingredients until they increase greatly in volume and become thick, smooth, and glossy.
That, in brief, is meringue. And yet consider the many possibilities: crisp little cookies, creamy pie toppings, layered Pavlovas, magical baked Alaska, spreadable frostings. Meringue is an ideal summertime treat—light and fat free, a perfect partner for ripe fruit. And because it’s gluten free and high in protein, it fits into contemporary diet preferences, too.

Baker's Profile

Meg Ray

“I eat cake every single morning, and I don’t ever want to wake up any other way!” says Meg Ray, founder of what has been dubbed the San Francisco Bay Area’s most charming pastry shop.

Today, Miette—the French word for “crumb”—has four locations around the Bay Area. In 2011 Meg published Miette, a cookbook that “brings the enchantment home,” according to the publisher’s blurb. That’s a long way from Meg’s beginnings more than 10 years ago, when she sold her classic carrot, coconut, and chocolate cakes at a single farmers’ market in Berkeley, California.

In the News

Domino Foods and American Diabetes Association: Raising Awareness about Diabetes

In December 2012 Domino Foods, Inc., maker of C&H® Sugar and Domino® Sugar, joined the American Diabetes Association as a National Strategic Partner of the association’s Recipes for Healthy Living online resource. Why would a sugar company partner with a diabetes organization? Because we care about raising awareness about diabetes. And because our all-natural sugar-and-stevia-blend products, Domino® Light and C&H® Light—featured in a number of delicious recipes on the ADA site—help promote healthy lifestyle choices for people living with diabetes.