Friday, December 14, 2012

Meringue

I only do this once a year so bear with me as I dive into egg whites fluffed up so perfectly they form, as Julia Child would say, "soft peaks."

How lovely is that phrase, "soft peaks?"

I'm going to wax on, wax off about Italian meringue, the kind you have to boil sugar and water into a thickish syrup (the "soft ball stage" if one must be technical, and another great phrase.) The syrup you then combine with the "soft peaks" to form this glossy, sheen-y, almost beyond reason good thing.

I like to mound it into a pastry bag with a rosette tip, and then pipe it directly into my mouth, as a winter-fluffed mother bird might feed her very favorite, extremely deserving baby bird.

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