Archive for the ‘meringue experiment’ Category
Once more to the meringues
Last night in between going to fancy parties and reclining on my solid gold and diamond encrusted divan, I decided to turn my attention once more to the dangerous world of meringues. Think of meringues as a bucking bronco and me as the cowboy foolish enough to think I could tame them. Or think of them as a mechanical bull and me as someone in a bar. A bar which has a mechanical bull. Or don’t think of that at all. I can’t tell you what to think. I can only tell you that I’m making them without sugar, I’m using Splenda, hence the texture (wooden, cardboardy) and the taste (wooden, cardboardy) is truly out of this world.
Hey, are you the kind of person who likes to eat Popsicle sticks? I have some meringues for you.
Just egg whites, cream of tarter, vanilla, salt, Splenda, gravel, witch hazel, grout, caulk, plaster of Paris and a dash of turmeric.
Then I put the mixture in a pastry bag. While this pastry bag looks megaphone sized in this photo it’s actually only the size of a small bullhorn.
Birds eye view of the pastry bag with the meringue mixture inside. How did birds get in my kitchen?
Because I’m fancy and also disgusting, I decided that plain meringues weren’t enough so I also made some coffee flavored ones (the middle strips) and then I decided to see what would happen if I threw in some butter buds which is butter flavored powder which I think I can still taste today. I don’t recommend it, by the way.
It scares me that I’ve become this person
However my sister just gave me a thoughtful New Year’s Eve present to help with the Meringue Experiment 2008. Since all pictures are made cuter with Tobey in the background, I just spent far too long on this prize-winning shot. What prize you ask? First place for photos of decorating bags plus Maltese puppies.
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Meringue experiment part two
This time I used electric beaters and splenda granular and parchment paper, all courtesy of my parents’ kitchen. I’m so headed for the misshapen low cal vanilla flavored confectionary hall of fame!
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This never happens
After a busy day of making snow angels and doing nothing, I decided to cook and not only am I using the stove but I’m also using the oven. This is officially the first time I’ve used both simultaneously. I’m multitasking!
What am I making you might ask? I’m making paste on the stove and broiling shoes in the oven.
Not really. I’m attempting to make science my bitch by making meringues using only egg whites, cream of tartar, salt, splenda and bee spit and angora wool and thimbles. If I succeed I will be very famous. Just warning you. If I fail I will have created a delicious alternative to styrofoam peanuts.
Sent from my Verizon Wireless BlackBerry
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