2024 the best lemon meringue recipe review

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“An education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska.”—Kitchn
 
Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.
 
“A book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to pat yourself on the back . . . I consult my copy of Meringue every time I have a bowl of egg whites that deserve a decent ending. With Meringue, that ending will be luscious.”—Cooking by the Book
 
“This is one of those cookbooks that gets your brain bubbling with exciting ideas and instills an immediate desire to clear the schedule.”—Kitchn

ASIN ‏ : ‎ B00CHVYBG4
Publisher ‏ : ‎ Gibbs Smith (August 1, 2012)
Publication date ‏ : ‎ August 1, 2012
Language ‏ : ‎ English
File size ‏ : ‎ 5103 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 275 pages
Reviewer: I Do The Speed Limit
Rating: 5.0 out of 5 stars
Title: Mouth-watering recipes: Outstanding results with little effort
Review: If you bake sweets, you should own this book.Just saying the word "Meringue" makes my mouth water. I've always loved meringue, but the recipes in this book have taken me by surprise. This cookbook has been an eye-opener for me.Where have these recipes been all my life? They are right up my alley: Quick; simple; pantry ingredients; huge eye appeal, very impressive and oh so luscious. In other words, these recipes give a very big bang for your buck. Results are not too sweet and beautiful to behold.The fact that I can make 100 cookies with two egg whites and a half cup of brown sugar continues to surprise and amaze me--even though I've made the recipe three times already.In regards to the actual book and the content: I was not expecting a single-topic cookbook to be so encompassing, but it is very full and very fulfilling. The book is substantial in size and quality. The pictures are beautiful. I've had success with the recipes so far and I've not noticed any mistakes or discrepancies.My only criticism--and I'm dealing with it--is that the instructions never say what size pastry tube/piping tip to use. You can get by without piping the meringue, as it won't affect the taste, but your results won't be impressive unless you do--and piping the meringue is a real time-saver. Some trouble-shooting tips would have been appropriate, also.I highly recommend this cookbook. If you order it, make sure you have parchment paper and piping tips ready for the day the book arrives. You'll be anxious to create something right away. You won't get the best results with a small-size pastry tube /piping tip set. You'll need medium-to-large-size tips (a Wilton 854 (9-point star) or an Ateco 47ST (basket weave) would be the largest you would need). Also, if you don't have a stand mixer with a whisk attachment these recipes may overwhelm you--so consider that, too.

Reviewer: Patti Vick
Rating: 4.0 out of 5 stars
Title: A Useful Addition to Your Kitchen Library
Review: This is a very pretty book, with lots of good advice. My only complaint is that the authors use U.S. standard cooking measurements in their recipes. If they had also included the weight measurements, it would have been very helpful. For example, a recipe will call for "4 large egg whites," whereas I would prefer that the recipe be more precise and tell me how much the egg whites should weigh in ounces. (I keep egg whites in a jar in the refrigerator because they're better if aged a little, especially for macarons - I need to weigh them for each recipe.) A minor quibble, though - the book is definitely worth adding to one's baking library.

Reviewer: Cynthia Denise
Rating: 5.0 out of 5 stars
Title: Gorgeous and Delicious in Equal Measure!
Review: I purchased 10 copies of this new cookbook after seeing an advance copy - one for myself and the rest to give as gifts - because it is so sumptuously photographed. I'm tempted to keep it on the coffee table instead of on the bookshelf with the other cookbooks! Its beauty aside, even a novice baker like me can figure out how to create something gorgeous and delicious because it is so clearly and wittily written. I made the classic Pavlova for a crowd of guests last week and it was greeted with awe. What I didn't admit was that it was incredibly easy to make (and fun too!) The texture and color of the meringue once it reached its ideal glossy peaks wowed me - I'd never prepared anything like it and it was surprisingly beautiful. I thought I'd be intimidated but found that many of the recipes use common ingredients and simple methods that are clearly described - a great confidence booster. The fact that most of these recipes are gluten free - not because they are adapted but because they naturally don't use flour or other glutens - is a huge plus, too, since my husband has a gluten allergy. I will get a lot of happy use from this book!

Reviewer: Perk
Rating: 5.0 out of 5 stars
Title: A Must Have
Review: This cookbook is fabulous AND delicious! Beautifully photographed so I can re-createthe recipes - and written so that I'm not intimidated by the "mystique"of Meringue....Makes it so simple with the step-by-steps and tips andtricks to make it perfect - even the most basic cook can do this andlook like a pro! Let's hope the Jackson/Gardner collaboration continuesdeveloping recipes - this has plenty (and who knew such a variety existed?)and leaves you wanting even more!! It makes a great gift because it'sbeautifully presented too! Anyone who bakes will love it.

Reviewer: Shawn S.
Rating: 5.0 out of 5 stars
Title: One of my top three favorite cookbooks. I love working with meringue and this book is the best!
Review: Besides being a visual feast for the eyes this book is well written and beautifully photographed. Not to mention I've made several of the recipes ... The Italian meringue buttercream icing recipes are phenomenal.

Reviewer: Call of Kthalia
Rating: 4.0 out of 5 stars
Title: meringue was a hit
Review: Even the inexperienced can use these recipes to wonderful effect. And though meringue is a little messy, and takes a rather long time in the oven, the preparation is very easy, especially with my trusty Kitchenaid stand mixer.I've tried plain, almond and some chocolate dipped plains. Some went to a new year celebration where even someone who isn't typically a fan of meringue said, "but these are really good!", before grabbing another.My only complaint is that I would have loved more pictures and more how to, including text and photos, on using the pastry bag tips to make traditional shapes. For this lack I deducted one star... but this is still a recommended book for tasty, different cookies.

Reviewer: Barbara C. Sazama
Rating: 5.0 out of 5 stars
Title: An eye opener!
Review: I've always loved eating meringue, but was intimidated by the process of making them. Linda Jackson and Jennifer Gardner have broken it down into easy to follow, clear steps. I especially appreciated the opening chapter on the very basics of meringues, including pictures illustrating the different levels of "peak," something that can be unclear for a novice.I made the brown sugar crisps and they were WONDERFUl and easy. Next on the list is the lemon twist, then I think I will tackle something beyond the cookie.

Reviewer: MB
Rating: 5.0 out of 5 stars
Title: meringues - so simple, so delicious, lovely book
Review: Very beautiful book, and information about proper use of Egg Whites as well. I've made the French Meringues, the Cocoa Meringues, and the Swiss Meringue ButterCream Frosting. Superb, Delicious, and not as difficult as you'd imagine. Love this book as it demystifies egg white and those recipes came along exactly as they described. Great Book.

Reviewer: AppleFritter101
Rating: 5.0 out of 5 stars
Title:
Review: I bought this for my sister's birthday - she loves trying out different meringue recipes & was very chuffed with the present! I was very pleased when it arrived in the mail, I hadn't expected it to be such a good quality, thick, sturdy book! This book is very explanatory & helpful about EVERYTHING you need to know about meringues - I recommend it to any & every meringue connoisseur 🙂

Reviewer: Maureen Morris
Rating: 5.0 out of 5 stars
Title:
Review: Bought this for a present so haven't tried any of the recipes but it looked great and my friend was thrilled with it.

Reviewer: Bakergirl90
Rating: 5.0 out of 5 stars
Title:
Review: Beautiful pictures and very creative recipes. I adore meringue but only knew how to use it in a few basic ways. This book has meringue coated cookies, pies, etc and is very inventive.

Reviewer: M. Richardson
Rating: 5.0 out of 5 stars
Title:
Review: What a fantastic book - I love it, so many things to try. A nice 'coffee table ' book too.

Reviewer: Marco Rocha
Rating: 1.0 out of 5 stars
Title:
Review: Boring book and the recipies are difficult to make in rea life