下一波甜點新勢力？彩色蛋白霜！
兩個在餐廳工作的英國女生發掘甜點界的「璞玉」，重新包裝外型不起眼、總是過甜的傳統甜點「烤蛋白霜」，讓這主要食材僅有蛋白、砂糖的簡單小點搖身一變，成為少糖、低卡路里、色彩繽紛的小點，快速攻佔廣大的甜點愛好者的眼球及胃，成為歐美甜點界引領風騷的可愛教主。
本書收錄六十道「烤蛋白霜」食譜，包括各種季節、場合、送禮的創意點子，還有一個章節特別收錄剩餘蛋黃活用術。無論是業餘人士或專業廚師，都能從本書獲得源源不絕的靈感。(文/ 博客來編譯)
Cute candy-stripe meringue kisses in delectable flavors.
This adorable and wildly visual cookbook announces the next big thing in desserts: Meringues! In this essential guide to delicious and pretty (not to mention low-fat and glutenfree)
meringues, more than 60 creative recipes are paired with inspiring photographs by renowned food photographer David Loftus. A basic meringue mixture is spun into tasty and colorful confections,
from simple kisses to lemon tarts topped with glamorously bronzed peaks. A chapter on using up leftover egg yolks in luscious sauces and curds rounds out this compelling package. From weekend
dabblers to expert cooks obsessed with technical perfection, bakers of every skill level will be sweet on Meringue Girls.
