{"id":40981,"date":"2019-02-21T18:00:52","date_gmt":"2019-02-21T23:00:52","guid":{"rendered":"http:\/\/the2seasons.com\/?p=40981"},"modified":"2019-02-06T09:06:10","modified_gmt":"2019-02-06T14:06:10","slug":"french-meringues","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=40981","title":{"rendered":"French Meringues"},"content":{"rendered":"

I have always loved meringues, and when we are in Paris, I eat a big one every day.\u00a0 So, when I saw this recipe for French meringues, I knew it would be a perfect cookie to serve at the afternoon tea<\/a> I hosted a few weeks ago.\u00a0 Meringues are about as simple as it gets when it comes to making desserts – especially cookies.\u00a0 They are made up of two ingredients, egg whites and sugar.\u00a0 Now, my meringues were not as pretty as I wanted them to be, but the taste was spot on.\u00a0 Sometimes, weather, especially humidity, can affect the outcome and fluffiness of a meringue.\u00a0 I am choosing to blame the lack of fluffy on the weather.\u00a0 I made sure the egg whites were at room temperature before mixing.\u00a0 Also, I put my beaters and the metal pan in the fridge to cool before using.<\/p>\n

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\"French<\/p>\n

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