• BlogHer Ad Network
    More from BlogHer
    Advertise here
    BlogHer Privacy Policy

My Second Site


  • I've transplanted this year's gardening posts to a new spot - in the hope that they won't get lost amid all the cooking and food posts and stories of things my children have recently said or done.

Sponsored Ads

Barefoot on Flickr

  • www.flickr.com

Alex with a Camera

  • www.flickr.com

Julia with a Camera

  • www.flickr.com

  • My Amazon.com Wish List

  • My site was nominated for Best Food Blog!

  • Clicky Web Analytics

  • The Hunger Site
Blog powered by TypePad
Member since 10/2003
AddThis Social Bookmark Button

« Cakes - Over the Hill 50 - 2008 | Main | Lemon Sugar Bites »

May 14, 2008

A Closer Look at Meringue

Img_1895_1

Img_1896_1

Img_1897_1

Img_1898_1

Img_1899_1

Img_1900_1

Just because.

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/t/trackback/8491/29065108

Listed below are links to weblogs that reference A Closer Look at Meringue:

Comments

This a closer look..a macro lens look....but it looks divine!

A picture is worth a thousand words! Wow, now I want to make more meringue.

your meringue looks great! good job!

OK. I am a PROFESSIONAL CHEF, with a certification as a PASTRY CHEF from Peter Kump's Cooking School in my hometown of Brooklyn, NY.

So what exactly is the point of your blog about meringue?

Louise,

http://www.blogger.com/profile/03261854294583954189

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.

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 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

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.

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!

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!

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.

trolls...best not to feed 'em. she left an asinine comment for me, too.

these pix are so great, it really makes me wish i liked meringue.

Lovely and fun :) And boo hiss for the troll.

Post a comment

If you have a TypeKey or TypePad account, please Sign In

The Recipes Unfurl Below...

Lens Fund

50mm f/1.4

Tip Jar

What's for Breakfast?

  • Help end world hunger

  • www.flickr.com

Books of Food and Cooking

  • Theodora FitzGibbon: A taste of London: Traditional food
    Recipe mentioned: Crumpets. A bit of my history: Like "Great British Cooking" below, this belonged to my late grandmother. I like this book because of all the old photos interwoven with the traditional recipes. I also liked the flavor of this crumpet recipe better than the one in "Great British Cooking" - but I can't really say which recipe is more authentic, since I don't have firsthand knowledge of how a crumpet is REALLY supposed to taste. (***)
  • Jane Garmey: Great British Cooking: Wellkept Secret, A

    Jane Garmey: Great British Cooking: Wellkept Secret, A
    Recipe mentioned: Crumpets. A bit of my history: this originally belonged to my mom's mother. It's interesting to me that she had cookbooks about British cooking, as she was born and raised in London, and wouldn't she just KNOW how to cook like a Brit? And of course that's a totally ridiculous assumption, as people aren't just born knowing how to cook their native cuisine. Anyway, I've also made the Yorkshire pudding from this book, and it's just as good as the recipe my grandmother and mother had/have used all these years. So that's something. (***)

  • Dorie Greenspan: Baking: From My Home to Yours

    Dorie Greenspan: Baking: From My Home to Yours
    Recipe mentioned: As of today (4/10/08), only the Most Extraodinary Lemon Cream Tart. A bit of my history: Actually, more like the future - I've joined the group Tuesdays with Dorie - and so just about every Tuesday you can expect to see another recipe from this book. I've got a separate recipe category just for those posts, too. This is gonna be fun! (*****)

  • George Greenstein: Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads

    George Greenstein: Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads
    Recipe Mentioned: Potato Rye Bread with Onion and Caraway. A bit of my history: I bought this book years ago, when I was in the midst of either a breadmaking frenzy or a Judaism frenzy - or probably both at the same time. Though I messed up the posted recipe when I made it recently, I've baked plenty of other things from this book which have turned out fine. Clearly the problem with the Rye bread was mine and mine alone! (*****)

  • Charmaine Solomon: The Complete Asian Cookbook

    Charmaine Solomon: The Complete Asian Cookbook
    Recipes mentioned: Mutton Kari (Lamb Curry), Garam Masala. A bit of my history: I think we bought the hardcover version of this as a bargain book. It's a huge treasure trove of all dishes Asian. So much to explore...so little time. (*****)

  • Lynne Rossetto Kasper: The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens

    Lynne Rossetto Kasper: The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens
    Recipe mentioned: Apricot-Pistachio Pockets (Ravioli Dolci). A bit of my history: I have two of Ms. Kasper's books - this and her huge success - "The Splendid Table." I may have said this before, but I think somewhere in my soul there's some Italian in me. Something about the food resonates with me. I can't explain it - but there it is. (*****)<