Bourke Street Bakery Meringue
Description The basic recipe we use here is double the weight of sugar to egg whites. This is a Swiss meringue – that is, a meringue that is first warmed in a bain-marie to d
Apple Galette
Method To make one large galette, roll out the puff pastry to 5 mm (¼ inch) thick, then cut out a 22 cm (8½ inch) circle. For the smaller galettes, roll the pastry 3 mm (⅛ inch