Easy Meringue Cookies & Dacquoise for Beginners

Pastry chef Mo Jeong-won is the founder of the Korean dessert studio Niel Cake and also works as an instructor specializing in flower cake decoration.

In this book, she provides a comprehensive guide to the fundamentals of making meringue cookies and dacquoise.

From understanding the properties of meringue and mastering whipping techniques to piping methods, color combinations, and troubleshooting common baking problems, every step is explained in detail with abundant step-by-step photographs.

Rather than simply presenting recipes, the book explains why each step is necessary, allowing readers to develop their skills while gaining a deeper understanding of the process. Its structured approach makes it particularly suitable for beginners who want to learn gradually.

The book features a wide variety of creations, including Lotus meringue cookies, cherry blossom meringue cookies, mini pavlovas, lemon meringue tarts, and dacquoise flavored with blueberry cream cheese, pistachio, and matcha Nutella.

It also includes Christmas- and Halloween-themed creations, along with animal- and character-inspired designs that can be used for gifts and special occasions.

Packed with practical techniques ranging from the fundamentals of meringue-based pastries to methods for achieving beautiful finishes, this book offers an enjoyable way to explore the wide range of creative possibilities in meringue cookies and dacquoise.