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Home > posts > 2017 > 11 > 2017-11-19_Meringues.html
Baking School Day 4: Meringue
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Meredith made Meringues for Day 4 of the The Kitchn Baking School using thier linked recipe. See the LOCAL COPY[@rev] for the recipe and also a PDF printout of both the baking school and the full original recipe.
The photos below really tell the story, but she used crushed freeze-dried rasberries to get the flavor and used some gel food coloring lined inside the pastry gun to get the additional colors. She also made mini pavlovas with (store bought) lemon curd and pomegranite.
Final note: She used cold egg whites to start which took forever to whip up but eventually worked.
