Revolutionary Way to Make Meringue Revealed by Tauranga Baker at Global Pastry Arts Virtual Summit

A revolutionary, stress-free approach for making meringue that’s quick and requires only two ingredients, has been revealed by a Tauranga pâtisserie chef and baker at the global 2025 Pastry Arts Virtual Summit.

Among more than 60 of the world’s top dessert professionals, Tauranga’s Noel Remacle - a Principal Academic Staff Member at Toi Ohomai Institute of Technology - shared his innovative recipe, The BelgieBaker Meringue.

Requiring only two ingredients and a mixer, Noel says the recipe makes preparing meringue achievable for even the most inexperienced of bakers.

“There’s no need for hot sugar syrups or bain-marie setups (a water bath method used to gently heat ingredients), and it takes less than five minutes!”

Noel discovered the new meringue-making method while preparing an Italian meringue buttercream.

“I think I’m the only person in the world who’s currently making meringue this way, and it’s so easy,” he says.

“All the complexity is taken away. It’s the perfect meringue recipe for a busy commercial kitchen or home bakers wanting to make something special. There’s a vegan version too, by simply replacing one of the ingredients with aquafaba (chickpea water).”

Noel is a third-generation baker and pâtissier, with more than 40 years’ experience. Before moving to New Zealand in 2007, he operated his family-owned bakery in Belgium and later worked as a product developer for Guylian Chocolate’s global franchising division, where he oversaw product development and production.

For the past six years Noel has shared his expertise at Toi Ohomai Institute of Technology, teaching the institute’s Certificate in Baking (Level 4) and Diploma in Baking (Level 5) students in Tauranga.

Noel says he shared the meringue recipe with his students, before presenting it to the 2025 Pastry Arts Virtual Summit’s global audience.

“I think by joining the summit I’m demonstrating to my students that the opportunities available to them in the culinary industry are vast. There’s no limit to what can be achieved with some hard work and a bit of imagination,” Noel says.

“Culinary discoveries are being made every day, and some of those innovations come from right here in New Zealand. Let’s not forget which country made the world’s first Pavlova!”

Other renowned dessert makers showcasing their work at this year’s Global Pastry Arts Virtual Summit hail from Australia, Canada, India, Malaysia, the USA and Wales. They include famous Australian pastry chef and chocolatier, Kirsten Tibballs, who shares her Apple Crumble Chocolate Bar recipe. Kirsten is one of the world’s most followed female pastry chefs on Instagram and has made guest appearances on MasterChef Australia and Dessert Masters.
 

Want to make meringue that’s fuss-free and fast?

Find out the two ingredients Noel uses by accessing The BelgieBaker Meringue recipe for free at the 2025 Pastry Arts Virtual Summit online here.

If you're passionate about a career in baking or patisserie and want to learn from world-class mentors like Noel - who are shaping the future of global patisserie from right here in the Bay of Plenty - check out our culinary course options at Toi Ohomai.