A New Zealand Tauranga-based patisserie chef has developed a streamlined method for making meringue that could dramatically simplify production.

Noel Remacle’s innovative technique, requiring just pasteurised egg whites and fondant, eliminates the need for hot sugar syrups, bain-marie setups, or close monitoring, and yields a stable meringue in under five minutes.

Noel is a third-generation pastry chef originally from Belgium and unveiled his recipe at the Pastry Arts Virtual Summit—an international event attended by over 60 leading dessert professionals.

Dubbed the BelgieBaker Meringue, his creation breaks with tradition while offering consistent texture and fast results. Unlike classic French, Swiss, or Italian meringues, which can be laborious and sensitive to timing, Noel’s method calls for simply combining the two ingredients in a mixer and walking away.

“You throw everything in the mixer, turn it on, walk away, and come back in five minutes,” Noel told Bay of Plenty Times.

“It’s as simple as and could make life a lot easier.”

The idea originated in 2020, when Noel was developing a buttercream for his pregnant daughter, who needed to avoid raw eggs.

He began working with reconstituted egg white powder and fondant to build a safe, stable icing—and accidentally stumbled upon a fast-track meringue alternative. What began as a workaround evolved into a reproducible formula after weeks of adjusting ratios for optimal texture.

The meringue is not only faster and more convenient than traditional methods—such as the Edmonds recipe which involves egg whites, salt, cream of tartar, and sugar—but it also has the flexibility to be made vegan by substituting aquafaba for egg whites.

Noel currently teaches at Toi Ohomai Institute of Technology, where he introduced the technique to his baking students before presenting it globally. Since the summit, he’s received enthusiastic feedback from bakers across Europe and beyond.

“People from Portugal, Belgium and France are saying the recipe is mind-blowing,” Noel said.

While he has shared the concept openly, Remacle is keeping the exact proportions confidential for now, noting, “It’s not rocket science,” but hinting at ongoing discussions with international companies.