I've had pictures of this dish for a while. It's a lot of fun to make and absolutely delicious.
Firstly, you need to make meringue. This really requires either a stand mixer or a hand mixer. Beating egg whites stiff by hand is not a fun thing to do. You want soft peaks, and make sure that the egg whites are still glossy.
Then, sketch out a circle on a piece of parchment paper and put it drawing-side down on a cookie sheet.
Now, this is the really fun part: scoop the meringue out and form it in to a cake inside the circle. Make sure your cake has nice bowl in the middle, you're going to fill that up later.
Doesn't it look so pretty? Then bake it in your oven on really low... low like 250 degrees. In fact, check on it after 15 minutes. If it's starting to get really dark brown, turn the oven down by 25 degrees. Oh, an bake it for a really long time. What's happening is that the oven is evaporating all of moisture out of the meringue. Specifically, it happens from the outside in. So, the outside is getting crunchy like a cookie, while the inside stays moist and squishy like a marshmallow.
Is your mouth watering yet?
When it's done baking, leave it in the oven until it cools completely. This prevents extra moisture from getting in. In fact, don't make this on a humid day, the meringue will melt.
Then, when you're ready, transfer it to a plate.
The cake gets really tall in the oven, then as it cools, it falls down a bit. That's okay, don't worry.
Fill the center with whipped cream and strawberry sauce and serve. Let the strawberry sauce cool, which I forgot to do, so that the whipped cream doesn't melt.
This is not as pretty as it should be.
For a full recipe, look on Smitten Kitchen, where she uses a combination of recipes from Ina Garten and the Joy of Cooking. Her results are prettier than mine.
Enjoy!
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