Meringues might be one of the most amazing discoveries in pastry history. Who would ever guess that 2 runny little egg whites -- quite unfortunately mucous-like in nature -- could transform into silky, shiny, gorgeous peaks of sweet white decadence three times their original volume? And the only magic needed for this fairy-tale-like like transformation is some form of sugar and a whole ton of whipping. Amazing. We are learning about all sorts of meringues -- from Swiss, to Italian, to French Meringue -- they each have slight variations in how you add the sugar and whether or not you bake them. But they are all fascinating. Stay tuned.. Later this week, I'll be making delicious meringue cookies with a layer of chocolate ganache in the center... A sweet sandwich, if I ever tasted one!
Wednesday, October 29, 2008
The Beauty of Meringues
Meringues might be one of the most amazing discoveries in pastry history. Who would ever guess that 2 runny little egg whites -- quite unfortunately mucous-like in nature -- could transform into silky, shiny, gorgeous peaks of sweet white decadence three times their original volume? And the only magic needed for this fairy-tale-like like transformation is some form of sugar and a whole ton of whipping. Amazing. We are learning about all sorts of meringues -- from Swiss, to Italian, to French Meringue -- they each have slight variations in how you add the sugar and whether or not you bake them. But they are all fascinating. Stay tuned.. Later this week, I'll be making delicious meringue cookies with a layer of chocolate ganache in the center... A sweet sandwich, if I ever tasted one!
