Archive for June, 2012

Rando Tuesdays: Glazed Berry ‘Sperry

Continuing in our theme of French baked goods, I decided to try a little experiment. I told you that while in Paris, I visited La Durée, this cuter than cute bakery that sold the most perfect pastries. Well, I was inspired. See that strawberry tartlet thing on the right? And see how the berries look shiny? I have always wanted to know how they do that. I also want to know where they found so many teeny tiny strawberries, but that is beside the point.

I did some research and found out that all you need is a bit of apricot jam (or any flavor, probably) and a pastry brush. Just heat up the jam, brush it on, and voila! Shiny berries. Having all of these ingredients, I undertook the experiment.

A little sloppy, but all in all, I was pleased with the result. I will have to try it on a real dessert sometime.

Au revoir mes amis,


Pipe Dream #108: To Declare War, Revisited – Meringue Sandwiches

In my ongoing battle against flat whites, I created these meringues from a few spare eggs whites I had lying around. The peaks didn’t get quite as stiff as I would have preferred, but they piped beautifully.

I’ve shown you quick baked meringues before. For a coffee version, click here. For a chocolate chip version, click here. But I decided to bake these the more traditional way, with a cooler oven for a longer time. The result was a meringue that was crunchy all the way through (as opposed to the more hollow quick-baked version).

Because these were a little more sturdy, I could pipe frosting onto them without fear that they would break up. After a dusting of cocoa powder, these babies were ready for the stage. The stage being, in this case, my mom’s vintage chicken bowl. Never mind that it is probably meant to house, oh, chicken soup.

Lauren 2     Meringues 0

Hard Meringue Sandwiches

2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup regular or superfine sugar

Preheat oven to 200°F.

Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 1 1/2-2 hours until solid and dry. Let cool, then fill with frosting of your choice or this one.


Favorite Shots: Mind The Gap

Here’s one classic I experienced.

Among other things, I remain your


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