INTRODUCTION

I eat every day. I eat at restaurants, other people's houses, and at home, to name a few. There are so many good dishes out there and every once in a while I attempt them at home. Sometimes they are successful, sometimes not so much. But when I do make something I like, I want to keep the recipe in a place where I have quick access to it. So, here comes my new Food Blog. It is a place I can add recipes I like on a continuous basis and I can share these recipes with you. So, if you have a recipe that you want to share, please send it to me at 1Lauren23@gmail.com. I will cook/bake it, and if it works for me too, I will add it to my Blog. !!Welcome!! And Let's Eat.

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Sunday, March 06, 2016

Meringues

Meringues

 My Newly Discovered Fix

 I was invited to a dinner the other day and volunteered to bring dessert.  I chose Meringue Chantilly (from Our {Modern} Family Table, page 56).  I began by making the Meringue Nests.  They looked great but I had to try one as sometimes the bases can be rubbery, which apparently some people like - but not me!  Of course, they had rubbery bottoms.  So I googled around for a reason/solution and came across this (from Ricardo):

"The next day, if the meringue is not completely dry, dry it again at the same temperature until crisp. "

 What did I have to lose??  I popped them back in a 170 Degree F oven for just over one hour, then turned the oven off and left them in with the door slightly ajar for another hour.  I removed them and sampled another one ...  crispy all the way through.  They were perfect (thank heavens as I was eating the dessert I was suppose to take to dinner)!
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