This entry was posted on Monday, December 14th, 2009 at 6:06 pm and is filed under Desserts, media. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Site Search:
December 14, 2009
Italian Meringue
Le cafe
Dessert should make you smile, and when you savor the soft, sweet Italian meringue , you may well giggle. Here, executive chef Natalia Penchaszadeh piles her pastries with snowy, fluffy, sweet pillows of happiness. The cooked meringue tops lemon curd and mixes with almond flour to make macarons; it’s also sometimes baked into Pavlovas. But Penchaszadeh uses it most strikingly and deliciously atop her tres leches coconut cake. Soaked in coconut milk, this moist cake is elevated by spikes of meringue given a final dusting of cinnamon. For lovers of European-style pastries, this is a taste of sugary bliss.
read comments (0)