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The baiser is a pastry that originated in the Belgian city of Malmedy, in Wallonia. Variations are found in those of different cities like Ciney, Dinant, Marche-en-Famenne, Mons, Namur, Gembloux, Neufchâteau or Rochefort.

Presentation
A baiser consists of whipped cream, butter cream or ice cream sandwiched between two pieces of meringue.

History
The Malmedy baiser is said to have been invented in the mid 19th century by the pastry chef Rodolphe Wiertz, originally from Hellenthal. He was a chef at the "Hôtel International" in Spa, and then took over the bakery of his father-in-law, Oswald Villers, in Malmedy. It was first marketed under the name of blankès mèringues (Fr: meringues blanches; En: white meringues), then, starting the 1930’s under the name baiser, by analogy

Recipe

 * Meringue:
 * Whip egg whites with a little bit of caster sugar
 * Mix together caster sugar, ground almonds and flour
 * Delicately fold the whipped egg whites into the mixture
 * Make little piles of batter with a pastry bag and sprinkle with almonds


 * Buttercream
 * Put a little bit of water and sugar in a pan, cook until 120°C or until syrupy
 * Beat whole eggs in a bowl and add the syrup while beating
 * Beat until it cools
 * Beat softened butter, add a few drops of vanilla extract and then add the previous mixture
 * Assemble the meringues with the butter cream with a pastry bag

Variations
Following the city of Malmedy, many Walloon cities developed their own version of the dessert.

Thus, in Marche-en-Famenne, macarons have replaced the meringues, and in Namur and Gembloux flour was added to the ingredients of the meringue.

In the same way, whipped cream or ice cream can be used instead of the traditional buttercream.