Making a Balinese Meringue

Abstract

A new concept in meringue is introduced. A brief summary of current thoughts on meringue is included. A unique cooking and chilling process is outlined which produces a low sugar meringue with excellent overrun and good stability. This new meringue, which the author describes, possesses unique characteristics, due at least in part to the low pH of the local coconut palm sugar. It is hereby named Balinese Meringue, after the location of its creation.