Top positive review
38 people found this helpful
Delicious and successful
on August 9, 2012
No no no! I swore I wasn't buying any more cookbooks, until I saw Meringue by Linda Jackson and Jennifer Evans-Gardner. I am a sucker for a meringue cookie. The beautiful crispy outside, soft tender inside, melt on my tongue Meringue. Meringues are very economical also. The most basic meringue of egg white, sugar, and a pinch of salt with make a bunch of cheap but wonderful cookies.
The meringue cookbook goes beyond basic cookies, but doesn't short cookies in any way. Brilliant ideas like lemon twists promise to be bright and refreshing, while coffee cocoa nib delights appeal to the foodie in meringue making. Moving past cookies we get into pavlovas. Brilliant and refreshing there are wonderful recipes for pavlovas including brown sugar plum, banana cream (featured in my video), cherries jubilee, and of course, the classic berry Pavlova.
What book on meringue would be complete without pie? in bars, tarts and pies the authors delight with classics like lemon meringue, and tantalizing tongue pleasers such as blood orange curd meringue tart with dark chocolate.
A note here, the recipes beyond the meringues, like the caramelized bananas, lemon, blood orange, and raspberry curds, are wonderful.
Next chapter is cakes, tortes, vacherins, and dacquoises. The meyer lemon hazelnut torte with blackberry sauce is next on my list.
A chapter on meringue frosting is next. While all the frosting recipes look great the salted caramel swiss meringue buttercream looks amazing! All the pictures in this book are beautiful and mouth watering.
We move on to heavenly creations, then celebrations, and finally little clouds.
The beginning of the book is full of valuable information on ingredients and technique, from separating the egg to whipping the whites and the different stages, with pictures to illustrate.
Not every recipe has a picture but the majority do, and the pictures are mouth watering. If this book doesn't inspire the reader to break some eggs and get whipping whites I don't know what will.
I decided to make the banana pavlova, requiring the making of the pavlova, the custard, and the bananas. Each step was clearly laid out, from the list of ingredients to the instructions. Following along I ended up with the most amazing meringue and toppings. My son just had one and declared it absolutely delicious!
Even if you are like me, with cookbooks everywhere, this is a book well worth owning. If you are a beginner in the world of meringues the authors will take you by the hand and explain everything you need to know to be successful. If you're more advanced, the eye popping and mouth watering recipes and combinations will add to your repertoire.
One trick not mentioned that my grandma taught me years ago is whenever you're working with egg whites, put a little white vinegar on a paper towel and wipe down everything, the bowl, the beaters, whatever will touch the egg whites. This ensures any fat residue will be completely gone.
Buy this book! You will not be sorry. I wish I could give it more than five stars.
So far I've made the banana Pavlova-delicious
the Cherries Jubilees Pavlova - see my picture under customer pictures, it was heavenly and beautiful
Nicciola baci- see picture, I must say that not only were these beautiful, easy, and delicious, but possibly one of the only sandwich cookie recipe I've ever made from any cookbook that the amount of filling was exactly right for the amount of cookies, impressive!