So Italian Meringue BC is made with egg whites and French MBC is made with egg yolks. Has anyone ever tried making a meringue BC with whole eggs? FMBC is so delicious but very rich (and chock full of cholesterol). I'm interested in something between the two. Anyone?
I know I've seen recipes out there for whole eggs, but I can't remember where off the top of my head. I'll so some searching.
There's a recipe in this thread towards the bottom.
And there's one here that uses 4 whole eggs and 4 yolks