From Palace to Plant: A Most Delicate Revolution

The Future of Tradition

From Royal Courts to Sustainable Kitchens: Discover the Gentle Revolution of Veringue®.

Once upon a time, there was a dessert so light, so impossibly airy, it seemed almost not of this world. Meringue, born of whipped egg whites and sugar, was no ordinary sweet. It floated into royal courts, charming queens like Marie Leszczyńska and Marie-Antoinette, who adored its soft peaks and crisp halos. It was piped with precision in French patisseries and paraded across porcelain plates in candlelit ballrooms. This was not food for the hungry, it was food for fascination.

Nothing else in the culinary realm truly compares. Meringue is a paradox: structured yet delicate, crisp yet melting, hollow yet fulfilling. Its cloud-like presence defies heaviness. Even soufflés, mousses, or foams fall short of its sheer weightlessness and individuality. It is a marvel of texture, sometimes ephemeral but always elegant.

Perhaps that's why nations clambered to claim it. Switzerland, France, England, Poland, all weaving tales of origin, as if possession might confer a little of its magic. Australia and New Zealand still squabble like siblings over the beloved pavlova. Because to own the meringue is to own a piece of culinary enchantment.

But here is where the story takes a turn. As we grew wiser, more conscious, more tender toward the world around us, we asked, could such a jewel exist without the cost of cruelty? And so, from the humble potato, a new magic arose.

Through the pow(d)ers of our creativity and imagination, the Veringue® was born!

Plant-based, compassionate, and crafted with the same devotion to elegance, it carries the spirit of the meringue into a new era.

No longer reserved for queens or courts, this is meringue for the future. Light as ever, but with a conscience as deep as its history.

And all the hens in the land lived happily ever after.