Sunday, September 27, 2009

Bitten: Meringues

Posted by Jennifer

Meringues are perennially seductive, their billowiness promising the experience of biting into a cloud. Alas, so often they disappoint. Too hard. Too weepy. Too sweet. Not puffy enough. There are so many ways to fail with meringue.

Co-worker Gina, a recent graduate of the baking certificate programme at George Brown College not only followed the Ottolenghi cinnamon hazelnut meringue recipe to perfection, she shared! Crispy on the outside, marshmallowy on the inside, they were the ultimate meringue. How to top this triumph? Perhaps the pistachio rosewater variation.

Photo by Gina

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