- Joined Jun 20, 2011
Everytime i poach my meringues they flatten out. Is there any way to preven this from happening ? Should i use italian meringue or swiss meringue for this ?
I think you got it backwards: BDL insisted that oeufs à la neige is always just meringue.Originally Posted by panini
If you see oeufs a la neige on the menu here in America you will probably receive meringues. Order them in Europe you might get sponge and jam.