The last 3 days I've been attempting to make the European dessert: Meringue to arguable success.
To be honest I'm not sure exactly what it's supposed to taste like. Nor am I completely positive what it's supposed to look like. The first issue is largely because I happened to discover I had an electric beater on hand and really wanted to use it. And while thinking about it noticed several boxes of eggs simply lying about. And TADA! Meringue! As for the second of my issues. I've been following the hundreds if not thousands of pictures of meringues I've discovered online. Which is of course to say that I've been trying to find a recipe that works for me.
:/ And I slant face in general because no I can't find 2 of them that give what I'd consider good advice. I've mastered getting the egg whites to the "soft peak" stage. The stainless steel bowl I'm using has been thoroughly washed, dried and I've added lime juice to help in the binding. There's not a trace of grease anywhere!
I got this amazing foam texture that was soft-peak and then slowly added sugar to it. Baked it at 300 for 10 minutes and it had an amazing color on the outside... And then I cut into it. and... and... it was like soft tofu :(
Yes I'm bitching about that. Because I can bitches.
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