Hazelnut meringues coated with milk chocolate - "Les Baisers" 100g

Meringue could have several origins. Although its invention is often attributed to a Swiss pastry chef from the town of Meiringen in the 17th century, France quickly adopted and perfected this delicacy. The first cream meringues were served in France, to King Stanislas. Later, Vacherins were made at the Palace of Versailles.

At the end of the 17th century, François Massialot, a famous cook of the time, included a meringue recipe in his book “Le Cuisinier Royal et Bourgeois” published in 1692, thus consolidating the place of meringue in French gastronomy. This recipe described meringues as small, light cakes baked at low temperatures, a technique that remains fundamental in meringue preparation today. Meringue is a pillar of French pastry, appreciated for its lightness and sweetness.
Meringue, a great Sablésienne specialty, is a very light and very fine pastry made from a mixture of egg whites and sugar that is dried very gently in the oven. It is typical of Swiss, Italian and French cuisines, each with small differences.

Our raspberry chip meringue recipe combines sweetness and fruity flavors. This gourmet variation brings a touch of originality and freshness to this timeless dessert. Meringues with hazelnut pieces create a delicious contrast between the melting sweetness of the meringue and the crunch of the pronounced hazelnut flavor. La Sablésienne meringues can be served in many ways, enjoyed alone or accompanied by tea or coffee for a gourmet break.

1670 Marquise de Sablé

Founded in honor of the Marquise de Sablé, the brand “1670 La Marquise de Sablé” embodies the refinement and excellence of the French culinary tradition, specializing in the creation of high quality shortbreads. We strive to reproduce production techniques and recipes as close as possible to the