Amira has a meringue problem. Which is to say that she's gained a reputation in restaurants in multiple cities as a meringue maniac. (She'll sometimes call ahead to make sure they've got the hard stuff, and that it's very fresh.)

One restaurant in Mexico City removed an item from their menu literally called "Too Much Meringue," probably because it had too much meringue. Now they make it only for Amira.

Meringue is simple; it's basically whipped egg whites and sugar and sometimes lemon juice, vinegar or cream of tartar. They make it differently in France, Italy and Switzerland.

French meringue is different from Italian or Swiss meringue in that the egg whites are still raw, which is why French meringue is good only after being baked or cooked. Italian and Swiss meringue can be used as frosting or in other desserts without being baked, and is more stable over time.

French meringue itself is easier to make. But the desserts made with that meringue can be hard to make, and require a lot of pastry kung fu.

We're in France doing our last-minute preparations for The Provence Gastronomad Experience -- one spot for a couple just opened up!). So Amira is in French-meringue heaven!