Anyone who can resist a good meringue with double cream is not a true Fribourgeois. For many years, pastry chefs have used egg whites to make meringues, which are also a key component in many cakes. Meringue is a very light and delicate pastry made solely from whipped egg whites and sugar. While it can complement many desserts, it reaches perfection when paired with double cream—a match made in culinary heaven.
Associated producers
Fribourg
Antoine Boulangerie-Confiserie
Boulangerie-Pâtisserie-Confiserie Suard
Boulangerie Les Arcades / Grandjean Frères
Institut agricole de Grangeneuve - Magasin
La Gruyère
KDB Buchs - Boulangerie Buchs Echarlens
Confiserie Baechler, Fragnière et Menoud
Romont
