Barefoot! Meringue Chantilly- Sort of
Was it just me and my crazy Sunday that had problems with these meringues? I’ve made meringues before… several times but I’ve never quite experienced the problems I had with these. I’m sure the other Barefooters faired well.
The first batch I made (yes, you read that correctly… the first batch) somehow glued themselves to my cookie sheets! I had to use a paint scraper to get the glue cookies off of the cookie sheets (paper and all). After I scraped the cookies off, I had to soak the cookie sheets for 2 hours then scrub them again with the paint scraper. Finally. I had victory and started over on Tuesday night.
I could blame Sunday night’s fiasco on several things. I could blame it on the fact that The Husband walked through the kitchen and saw the eggs on the counter and very thoughtfully put them back in the refrigerator.
I could blame it on one of the neighbors stopping by to gossip about other neighbors (which still makes me shake my head in shame), interupting the process of whipping the whites.
I could also blame it on the cops blocking my driveway so The Husband couldn’t get back in the house because of an incident next door… forcing me to have to stop everything again and go outside to gawk at the spectecal myself. (All I can say is, God help me when I have teenagers!)
I could blame it on my poor Kitchen Aid getting tired after 23 minutes on high speed without success.
I could also blame it on the fact that this recipe just seemd off from the beginning and I should have known better.
I accept the fact that sometimes things just don’t work out. This was one of those times. It worked out in the end. Sunday is one of the days I don’t have martial arts. I needed to do something physical, like scraping cookie sheets.
Of course, I had to do something to mess with the recipe. Berries were $5 for 1/2 pint this weekend. I decided to go with a fig and honey layer for my square cookies and a chocolate layer for the round ones. Check out the recipe for Ina Garten’s Meringue Chantilly, but make sure you use 3/4 t cream of tartar and only bake them for an hour at 200 degrees… not 2 hours.
Fig & Honey
1/2 package dried figs
1/2 c rum
1/2 c honey
1 vanilla bean, seeded
In a small saucepan, combine the reconsituted figs (discard leftover rum), honey and vanilla bean. Bring to a gentle boil over medium low heat. Garnish a meringue with the figs and enjoy.