Light, crisp, and completely egg-free — made using an innovative technique built on potato protein instead of aquafaba. The result: a cleaner, more stable meringue with none of the inconsistency aquafaba is known for, and a flavor that's never eggy or beany. A distinctive, conversation-starting addition to any café case or dessert table.
Light, crisp, and completely egg-free — made using an innovative technique built on potato protein instead of aquafaba. The result: a cleaner, more stable meringue with none of the inconsistency aquafaba is known for, and a flavor that's never eggy or beany. A distinctive, conversation-starting addition to any café case or dessert table.
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