Can anyone tell me the difference between these two nut meringues?  The recipes seem almost identical, except for the Dijonnaise having a bit of milk.

From the tiny bit of info I can find about this, it appears milk is the main difference, which supposedly makes the meringue softer. And if you add hazelnuts to the Dijon style meringue, you get the Russe or Russian style.

Matthew - 13 October 2010 11:41 PM

From the tiny bit of info I can find about this, it appears milk is the main difference, which supposedly makes the meringue softer. And if you add hazelnuts to the Dijon style meringue, you get the Russe or Russian style.

Thanks for the confirmation.  Seems a bit silly to have a different name for such a slight change in recipe, but I’ve always thought the same thing about “ganache”, too.   Must be a culinary thing.