Tiny, fragile, fluffy sweetness. This, which is the color of freshly fallen powder, is known everywhere worldwide. It’s known as meringue after its place of origin. The Czech language has a poetic name for it – pusinka.  

(“Pusinka” is a diminutive of the word “pusa”, meaning mouth. In this diminutive version, it is an expression for a small child’s mouth and a tender term for a kiss. Addressing “pusinko” between partners means great tenderness and love and is used in those stages of a relationship when we think that our partner is perfect and has absolutely no flaws.)  

The origin of this dessert can be traced back to the year 1600. It is said that at that time, the confectioner Gasparini in Meiringen, Switzerland, began making meringues at the Hotel Zum Wilden Mann, today’s Parkhotel du Sauvage. It is said that he was inspired to make them with love – and the shape and taste of this delicate delicacy confirms this.  

From France, meringues quickly expanded, first to Austria and southern Germany, and then to the rest of the world. They even reached England, where Queen Elizabeth I began calling them “kisses”.  

Of course, local variations began to emerge. In the French version, powdered sugar is whipped together with egg whites. In Italy, they used hot sugar syrup. On the other hand, the Swiss whip the meringues in a water bath.  

It is one of the most typical Christmas cookies in Bohemia that is probably not missing in any family. And in some places, they have them not only on a tray with Christmas cookies but also as a decoration on the Christmas tree – just poke a hole and thread a red ribbon through it.  

Meringues by pastry chef Marie Ĺ tefányová    

Ingredients:   

250 ml egg whites
70 dkg caster sugar  
250 ml water   
30 dkg icing sugar     

  • Beat the egg whites into the snow peaks.
  • Bring the water and granulated sugar to a boil. The sugar mixture is at the ideal consistency when you can blow bubbles out of it, as seen in the video.
  • Pour the mixture into the egg white snow while whisking constantly. The snow will become even whiter and thicker.  
  • Whisk until the snow cools to body temperature.  
  • Then, carefully stir in the powdered sugar.  
  • Fill a pastry bag with the mixture and shape individual meringues onto a baking sheet lined with baking paper.
  • Dry in the oven for about an hour at 120 °C. 

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