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Making meringue is a classic pastry technique that turns humble egg whites and sugar into something truly spectacular.  Meringue can be baked into a shell and topped with fresh fruit or ice cream, used as a pie topping, or baked into cookies, as shown here by Eataly’s Pastry Chef Katia Delogu.  Bake them as directed for crisp meringues, or reduce cooking time for a chewy center.

dessert eataly Eggs Katia Delogu meringue pastry

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