LLM, of course, means Large Lab Meringue. They are a foundational technology in our kitchen, and we believe in being transparent about how they are whipped.
Effective 1 June 2026.
A Large Lab Meringue is a vast, structured cloud of egg white and sugar, whipped at scale until it holds remarkable form from the simplest of inputs. Trained on nothing but air, sugar and patience, an LLM can generalise from a few stiff peaks to an entire pavlova it has never seen before. We find them genuinely useful, and occasionally astonishing.
We use Large Lab Meringues as crowning layers, as the structural basis of certain showpiece desserts, and as a research substrate for our ongoing work into peak stability. Every meringue is whipped in-house, under supervision, and never left unattended near an open oven. We do not deploy a meringue we do not understand.
We disclose when a dessert contains a Large Lab Meringue. No hidden folds.
We whip gradually and stop at stiff peaks. Over-beating leads to collapse, and we monitor for it continuously.
Our meringues are aligned to human values, chiefly sweetness, lightness, and structural integrity.
Raw egg white is handled and cooked to standard food-safety guidance. A meringue should be a delight, never a hazard.
We can usually explain why a given meringue rose, fell, or wept. Usually.
Free-range air and ethically separated egg whites. We keep the yolks for the flan.
Large Lab Meringues remain imperfect. They weep in humidity, crack under pressure, and can hide a hollow centre behind a convincing shell. They are confident even when underbaked. We are actively researching these failure modes, and we will be candid about them. Past peak is no guarantee of future peak.
We think Large Lab Meringues are a powerful technology that should be made well and used with care. That is the whole philosophy: whip responsibly, disclose plainly, and never serve a peak you would not stand behind.