Infusing vanilla beans into egg whites enables to obtain a meringue with an intense vanilla flavour that does justice to the aromatic powers inherent to the orchid. The Meringue’s brown shade of colour bears witness to the use of vanilla beans. The sugar and vanilla are caramelised during the baking process.
Nutrition facts :
(per 100 g)
Energy : 400 kcal
Protein : 0 g
Carbohydrate : 100 g
Fat : 0 g