12 thoughts on “A Closer Look at Meringue

  1. Well hi there, Louise! Nice to meet you! My POINT? I have no point, and didn’t realize it was required. The title of my post pretty much sums it up. “A Closer Look at Meringue.” I guess if you really need me to provide a POINT, then that would be IT. I had made meringue for a pie, and, with the aid of a MACRO LENS, I chose to take A CLOSER LOOK at the meringue.

    That seems to bother you, and for that I am terribly, terribly heartbroken.

    Perhaps you could advise me as to your POINT about being a PROFESSIONAL CHEF with certification as a PASTRY CHEF?

    This is merely MY BLOG and MY PHOTOGRAPHS of MY MERINGUE. And THAT is all the point I need.

    Have a nice day.

  2. Hi There

    I just stumbled upon your blog and think it is an excellent read for foodies and especially like the photos and design of the blog.I started off as a blogger myself and realise the importance of a good clean design like you have here. I have now bookmarked it for myself to read and have added you to our new list of “all the food blogs in the world” on http://www.ifoods.tv which we have been compiling for the last month! Hopefully it will send you some traffic in the long run. Looking forward to reading your thoughts on food so keep up the good work and talk soon. Cheers

  3. Poor Louise she just doesn’t get it. Maybe Louise is a little anal retentive.

    Anyway onto more fun stuff. Actually I was interested in looking at your meringue with coconut to see if it looked like mine. My mother makes meringue all the time and I never have. I know what hers looks like and mine looked nothing like it . So thanks for the close ups. I personally found it interesting.

    By the way, your Over the Hill Cake looks sensational. How did you do the rocks?

    Oh and I am an AMATEUR.

  4. Okay, AMATEUR,here’s how you do the rocks. Take some store-boughten fondant and smear some black food coloring on it. Knead the fondant (I kind of fold it and press down, then fold and press down. More like folding paper than kneading dough.) until the black is starting to become incorporated. Ideally, you don’t want to work it all in completely, because you want those lines of black and white running through – they make your rocks look more…rocky. Anyway, once you’ve got the black pretty much worked in, then just start breaking off small and large (whatever size you need) pieces and roll them in your palms like you’d do for peanutbutter cookies. I leave them kind of rough (again, so they are more like rocks) and kind of pinch or mush them (that’s a professional term – mush) into rock-like shapes. And since rocks come in such a wide variety of shapes, you’re pretty much guaranteed success. I used a little water to glue the rocks to the initial gray layer of fondant on that part of the cake, and – Ta-Da! Rocks!

  5. Wow, I love the picture of your meringue. No words are required with this post because the pic tells it all. The meringue came out perfect!

  6. Oh, Louise, what a sad, sad life you have: reduced to snarking on foodie blogs for your pleasure. Got dissed by the Chef in your kitchen again? Tsk, tsk.

    Jane, wondeful pics! I came here just on the teaser of the title, and wasn’t disappointed.

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