Just made strawberry meringues this afternoon. Aside from being a good way to make sure I never leave the house (takes a long time for meringue to dry), they were wicked good.
1 1/4 c. 10x
to stiff, shiny peaks. Fold in 2 mashed up strawberries. Plop out in tiny cookie-cups. Bake.
I tested them to see if I want to make them for Frog Hollow and fill them with lemon marmelade. I think I do. I think the marmelade will be tangy enough to counteract the sweet, saccharine meringue taste.
It also brought back Oleana for me. I never liked meringue cookies (macaroons, exception, though so similar in texture and taste). Mostly because they're always cooked to the point of being brittle and crackly and then they taste like dust. The chocolate chip vacherins that we made at Sonsie were that way. Dusty chocolate fingers with an ugly, cracked texture. But when you make them with confectioners' sugar, and if you don't overbake them as I did just slightly, they taste like cotton candy clouds when you bite down on them, the sugar all hot and caramely, and they don't turn dusty and dry. So, mine somewhat dry, but still way better than most meringues, and upon my roommates' suggestion, I dipped the bottoms in chocolate, which ended up being really yummy. That's the good thing about living with people who tell you: we have this discolored, white-streaked chocolate you can totally use.
This weekend went really well at the market. I made strawberry lavender tarts with giant quenelles of lavender whipped cream, all luscious on top. Cute kiwi strawberry fresh fruit tarts. And the quince rhubarb upside down cakes sold really well also. Do I want to find a moister cake for those, or do I just want to soak them in a brown sugary syrup? Both maybe, Cake is so difficult. It's so rarely moist and good. Why I always end up making the 1234 cake from Joy. I think Gourmet just had an upside down cake recipe though, maybe I'll look it at. Or just try subbing half cake flour in my recipe.