The history of meringues
From Meiringen out into the whole world.
The source of the origin of the "meringue" was discovered in the Museum of Culinary Art in Frankfurt am Main before the Second World War. Based on these documents (which were unfortunately destroyed during the war), it is a fact that the "meringue" was first produced by a confectioner named Gasparini in Meiringen around 1600. He himself then named his new creation after the town in which he worked - and that was Meiringen.
From then on, the fluffy egg-white shells were called "Meiring" or, in the plural, "Meiringe". As the new pastry invention soon spread to Austria and southern Germany, the dialectal names "Meirinken" and "Merinken" were coined there. In northern Germany, the word "Spanischer Wind" was later coined. In France, the original baptismal name was Frenchised as "Meringue".
The meringue began its triumphal march throughout Europe and even reached England, where it was called "kiss" by Queen Elizabeth I. The traces of Gasparini's sweet pastry invention can also be traced to France, where it celebrated a real triumph in courtly circles. In France, the meringue was served to King Stanislaus Leszczynski (1677-1766) at his residence in Nancy. King Stanislaus had been King of Poland from 1704-1709, but was then expelled from his country and given the Duchy of Lorraine.
His daughter Maria Leszczynski married King Louis XV of France in 1725. King Stanislaus immediately fell in love with the meringue and had the recipe given to him, which he immediately had sent to his daughter at the royal court; the queen and her court in Versailles had the meringue made themselves from this point on. Meiringen in the Bernese Oberland has also made history in the art of baking and confectionery. What are now known worldwide as "meringues" are actually Meiringen "meringues".
These statements have been researched and confirmed by the publishing houses Bertelsmann and Brockhaus, the company Brügger AG Meiringen, the company André Klein AG Basel (Läckerlihuus), the Swiss Hoteliers' Association and Mrs B. Musfeld.
In Frutal's confectionery and bakery in Meiringen, the selected and fine pastries and sweets are produced daily with great care and love, using only the best and most exquisite raw materials.
From then on, the fluffy egg-white shells were called "Meiring" or, in the plural, "Meiringe". As the new pastry invention soon spread to Austria and southern Germany, the dialectal names "Meirinken" and "Merinken" were coined there. In northern Germany, the word "Spanischer Wind" was later coined. In France, the original baptismal name was Frenchised as "Meringue".
The meringue began its triumphal march throughout Europe and even reached England, where it was called "kiss" by Queen Elizabeth I. The traces of Gasparini's sweet pastry invention can also be traced to France, where it celebrated a real triumph in courtly circles. In France, the meringue was served to King Stanislaus Leszczynski (1677-1766) at his residence in Nancy. King Stanislaus had been King of Poland from 1704-1709, but was then expelled from his country and given the Duchy of Lorraine.
His daughter Maria Leszczynski married King Louis XV of France in 1725. King Stanislaus immediately fell in love with the meringue and had the recipe given to him, which he immediately had sent to his daughter at the royal court; the queen and her court in Versailles had the meringue made themselves from this point on. Meiringen in the Bernese Oberland has also made history in the art of baking and confectionery. What are now known worldwide as "meringues" are actually Meiringen "meringues".
These statements have been researched and confirmed by the publishing houses Bertelsmann and Brockhaus, the company Brügger AG Meiringen, the company André Klein AG Basel (Läckerlihuus), the Swiss Hoteliers' Association and Mrs B. Musfeld.
In Frutal's confectionery and bakery in Meiringen, the selected and fine pastries and sweets are produced daily with great care and love, using only the best and most exquisite raw materials.