Food For Thought
Whisk up something delicious!
Meringue is the basis for many dishes - including soft, puffy souffles, melt in your mouth macarons, featherlight genoise sponge and crisp pavlovas.
This is a recipe for basic French Meringue which may be used to make meringue shapes and pavlovas. The meringue is piped and then cooked in a low heat so it dries out without coloring, and forms a crisp shell.
BEFORE YOU START - Make sure your mixing bowl, whisk and all equipment is completely grease free, and ensure there is no egg yolk in your egg whites or your egg whites will not whip up to stiff peaks.
14 oz superfine sugar
7 egg whites
gel food color and flavoring if desired
pinch of cream of tartar or 1/8 tsp fresh lemon juice or vinegar ( this strengthens the proteins in the egg whites which helps increase volume, but its not essential)
Wilton Tip 102 or 104 makes great roses
Wilton tip 1 M makes swirly roses
A plain tip can make little meringue kisses
A Sultane tip makes crenellated rings
4 slices bacon, chopped
3/4c chopped onion
1 clove garlic, minced
3/4c coarsely grated carrot
3c chicken stock
12 oz shrimp, shelled and deveined
finger lime ( or fresh lime juice)
Recipe makes 2 strudels = 24 appetizers or 6-8 brunch servings. Uncooked strudel can be frozen for later baking
1 lb bulk hot Italian sausage
1 1/2 lbs mushrooms, chopped
1 tsp dried thyme
2 Tbsp Dijon mustard
1/2c sour cream
8 sheets phyllo dough
4 oz melted butter or olive oil