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As you walk down the stairs into Alex Hoffler’s airy basement kitchen in east London, the first thing that hits you is the smell of sugar. Hoffler’s co-chef, Stacey O’Gorman, is carefully ladling heated sugar into a giant, industrial-looking mixer before lifting up the beaters to check the consistency of her glossy meringue mix. The two friends, who call themselves the Meringue Girls, create thousands of tiny, pastel-coloured meringue ‘kisses’ every night, and their customers are eating them as fast as the Girls can bake.
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