Meringues

[winter]

For some reason, I've always regarded meringues as something fiendishly difficult; consequently, I rarely bought them and hunted without much success for something that was not 90% sugar.

We had 4 egg whites left over from other baking. The whole thing took 15 minutes, and half of that was sifting the caster sugar because I'm an obsessive perfectionist sometimes.

*crunch*

:D

Comments

[rkold.livejournal.com]

Ohhh meringues! I love the when you add chocolate chips >>;

I actually like my meringues more chewy, though I think that makes them technically Swiss Broyage.

[schemingreader.livejournal.com]

I didn't know that there was a different name for the chewy ones--thanks for that!

[rkold.livejournal.com]

I think there is, or at least that is the impression I got from this one baking book I bought many years ago though I've never found information on Swiss Broyage elsewhere. I tend to make meringues/swiss broyage for Passover because its easy to convert over :D

BTW I so love all your Snupin fics <3

[schemingreader.livejournal.com]

Oh yes, of course, that's why meringues were one of my first cookies, too, and also why I can't seem to make the transition from ovo-vegetarianism to veganism. What would I do on Pesach? How would I show off my amazing egg white beating abilities?

I'm glad you like my stories!

[rkold.livejournal.com]

Personally, I can't give up cheese. >>;

Out of curiosity what do you tend to make for Seder then? We're Ovo-lacto-vegetarians and I'm always looking for more Passover ideas and suggestions. On one hand we've gotten a lot more creative but sometimes it is also a challenge. (Though this year I am breaking Passover and going to Japan half way through. We've lately been doing a lot with quinoa and mushrooms and I think guacamole and matzoh is just the most lovely combination.

I also tend to do chocolate truffles, chocolate covered strawberries, and cheesecake for dessert. I personally find the desserts where you don't have to substitute matzoh meal or potato starch go better, though my mother loves making matzoh bagels lol

[schemingreader.livejournal.com]

Poor bwinter was probably not planning on this!

I'm always invited to relatives but also always invited to cook, which means kashering my kitchen early and doesn't save me any work! I make the stuffed eggplant Provencale from Sundays at Moosewood Restaurant with matzah meal instead of breadcrumbs. If you google I think you'll find the recipe online with the substitution, because I'm not the only person who has thought of this.

At my mom 's seder I make matzah kugel and roasted vegetables and steamed vegetables and other kinds of side dishes, and that's usually enough.

If you want me to I can post recipes to my LJ.

[winter]

I'm quite fond of slight chewiness in them as well :) And hey, if you and schemingreader are looking for Pesach desserts, b_a_n_s_h_e_e linked one below.

[b-a-n-s-h-e-e.livejournal.com]

Awesome! You can also stack them on top each other to form a pyramid, spreading icing of your choice over each layer to cement them and then sprinkling melted chocolate on top. http://www.good-cook.ru/tort/tort_028.shtml
This way you end up with a cake that we Russians call "Grafskie razvaliny" - loosely translated as "The Ruins of a Count's Castle" (heh, the best cake for TdV fans :) )

[winter]

*snickers* Gonna make that next time :D Right now, looking for ways to salvage half-burned ones, because the first quite nice batch came out after 40 minutes in the oven as per recipe, and the second ended up burned on the bottom in less than 30 minutes. My oven is WEIRD.

[b-a-n-s-h-e-e.livejournal.com]

Hmmm... was teh temperature the same the second time, and did you by any chance and to much sugar? If they are burned on the bottom, you may use simple grater, like cheese grater, on them to scratch off the nasty charcoal bits :)

[winter]

Same mix, same settings, but my oven is weird. Fortunately I managed to scrape off the burnt stuff, and since I hid the good batch, the parents polished off the burnt one ;)