Meringue mysteries
I have a bad attitude about meringue. For some reason I think I don’t like it, even though I probably haven’t had it in 25 years. I think my formative experiences with meringue were situations in which I was expecting whipped cream and found meringue to be a disappointing substitute.
However, a quarter century later, maybe it’s time to give it another try. I keep hearing about Pavlovas lately. They seem like a good idea, except that the base is meringue, which makes me think “Wouldn’t a nice pile of pastry cream or maybe a slice of cake or a square of puff pastry be nicer?”
This does look beautiful, though. I’m a sucker for beautiful things. What’s more, cherries and almonds are practically my raison d’etre. That’s probably spelled wrong. I’m almost sure it has nothing to do with raisins.
So anyway. Should I attempt to make this? Or should I make a very tiny batch of the meringue base but keep plenty of cherries and almonds and cream around, with some emergency pound cake on the side, in case the meringue is gross?
Or is meringue actually…god forbid…tasty?
Hey! I love your pictures…what kind of camera do you use?
Thanks 🙂
Thanks. 🙂 I myself use a Canon G2. I don’t know if it is still commercially available…mine is probably 5 or 6 years old.
i dont like meringue either, unless you count macarons which are an almond meringue cookie, i guess. i do like the word meringue, especially typing or writing it. eh i say try the pavlovas, i think theyre pretty easy and the ingredients for the meringues themselves are inexpensive so if you dont like them you’re not out a whole lot. but the iowa summer might not be the best time to try them, humidity will cause many problems.