Special Meringue française batter with crème au beurre au praliné filling. The praline paste is made from 50% sugar and 50% roasted almond. No preservatives and additives. The key here is to make sure the meringues are not sticky so that it will not create hollow in the centre. The name Sévigné is coming from Madame de Sévigné or Marquise de Sévigné, a French aristocrat born in Paris to an old and distinguished family from Burgundy.
Meringue is often associated with Swiss, Italian and French cuisine, made from whipped egg whites and sugar. Sometimes an acid such as cream of tartar or a small amount of vinegar is added. A binding agent such as cornstarch or gelatin may also be added. The key to the formation of good meringue is the formation of stiff peaks formed by denaturing the protein ovalbumim via mechanical shear. Meringues are often flavoured with vanilla and a small amount of almond or coconut extract, although if these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, although a uniform crisp texture may be achieved at home, whilst many commercial meringues are crisp throughout.
It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century. There are basically three types of meringue which are different in the way it is made. Unlike Meringue Italienne, Meringue française is the method best known to home cooks. Fine white sugar is beaten into egg whites, however, I did beat only half of sugar with the remaining was added in the later part of process and was mixed into the meringue. French meringue has a slightly rough texture but it is melted in the mouth. It is shinny and often used inside cakes’ batter. It can also be baked as it is and/or used as the base for chilled sweets or ice-cream.