I’m having a hard time letting go of the fabulous desserts that I experienced in France.  I decided to put my baking skills to the test when I came across a recipe for classic French meringues in this cookbook.  They came out like a dream, hard outer shell with a deliciously chewy inside.  I still can’t get over how just three ingredients can deliver such delicate little treats.  It was much less daunting and difficult than I had built it up in my head, and it’s definitely safe to say that I will be making a holiday version of these treats very soon.

 

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