Monday, November 10, 2008

Meringue Magic

The last 4 sessions of Holiday Baked Treats, a demo class, will be held at Shermay's Cooking School on 22 November 2008 (Saturday), 23 November 2008 (Sunday), 6 December 2008 (Saturday) and 7 December 2008 (Sunday) - the November and December schedules have all the details. For all inquiries, please call the school at +65 6479 8442 or email shermaycs@yahoo.com.sg

As mentioned here, getting the hang of meringue alone opens up many other possibilities, all detailed in the bonus section of the recipe pack. I like to think of it as a fun guide to some fabulous holiday ideas.

There is something magical about meringue, that a substance comprising of ingredients as ordinary as egg whites and sugar can be transformed with whisk and air into dreamy clouds of lightness, featherweight yet capable of being manipulated into virtually any shape you fancy with kit no more sophisticated than a piping bag and nozzle. Call me simple-minded, but I honestly do think it's fundamental kitchen alchemy at its essential and fascinating best!

Aside from covering techniques for meringue cookie shapes like poinsettias, shells, kisses and porcupines,

I've also included 2 recipes for filling cookie pairs - Salted Caramel Filling and Peppermint Chocolate Filling both make for scrumptious meringue cookie sandwiches.
The salted caramel recipe is the same multi-purpose and versatile one I call upon for filling everything from pastry cases to macarons to layer cakes to shortbread cookies (such as here). Caramel au beurre salé...it's as much pastry shorthand for chic as it is outrageously moreish. And I am thrilled to know I am not alone in my addiction; after yesterday's session, a very lovely lady, L, came up to me to say "I'm going home to make buckets of this tonight!" Two others in attendance, S and D - good friends, super stylish, and self-confessed Francophiles - I already know to adore the stuff as the subject is a recurring theme in all our conversations!
The fillings can also be used for meringue tartlet shells. Alternatively, the shells can be finished with preserves, marmalades or citrus curds of your choice.
And of course, there's mini pavlovas. Filled with whipped cream and red fruit macerated with framboise or kirsch and a splash of rosewater, it is as easy and festive as dessert gets.
A slightly more time-consuming project would be meringue boxes - beautiful edible holders for scoops of ice cream or sorbet.

21 Comments:

Blogger Carla said...

Very very beautiful
Compliments!
Carla di Letto & Mangitao
Italy

6:43 pm, November 10, 2008  
Blogger Amara said...

Beautiful. You guys never come to the states do you? I'd love to take one of these classes. I thought the mushrooms on the other post were stunning too.

10:22 pm, November 10, 2008  
Anonymous keiko said...

These are the most beautiful meringues I've ever seen - it really is magic, Joycelyn! kxxx

1:21 am, November 11, 2008  
Blogger Claudia said...

Girl, you know, I would die to attend your classes and learn these amazing meringues.

Since yolks only desserts are some of my favorite desserts I wonder, what do you do with all the yolks?

Happy days!


Cláudia

4:02 am, November 11, 2008  
Anonymous eleonora said...

Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

7:21 am, November 11, 2008  
Blogger Dee at Sweet Scarlett said...

awww...sooo cute! the tartlet shell was so inspired. thx for posting those cutie meringues...

6:42 pm, November 11, 2008  
Blogger janet said...

Jocelyn,
Should you decide to make a trip to North America and mix a little business with pleasure, I know of at least 10 people who would take a workshop in Toronto and provide you with a whirlwind tour of the city and, of course, Niagara Falls ( the wine region of the Niagara Escarpment is fabulous even in the winter). I'm sure the same could be said of foodie-cities in the USA.
Let us know. (Soon I hope)
Janet

12:57 am, November 12, 2008  
Blogger Camemberu said...

Oh my, stunning meringues! The salted caramel filling looks absolutely scrumptious!

12:03 am, November 14, 2008  
Anonymous Janis said...

Your blog's making me hungry!
thank goodness i'm in singapore! i'll try to sign-up to the december class :)
keep it up!

10:11 pm, November 17, 2008  
Blogger Paz said...

Everything looks so wonderful here. Have a good class!

Paz

10:48 pm, November 23, 2008  
Blogger pastaciyiz.biz said...

It's beautifull!!!!

4:25 pm, November 25, 2008  
Blogger Irmina Díaz-Frois Martín said...

Very beautiful and rich that everything you do. I like the presentation of them das.
A kiss.

5:23 am, November 29, 2008  
Blogger Shalimar said...

i want to try those mini pavlovas.. all the creations are so stunning!

9:04 am, December 01, 2008  
Blogger ParisBreakfasts said...

A plethora of gorgeousness!
YUM !

12:06 am, December 03, 2008  
Blogger sara said...

lovely!

7:06 am, December 03, 2008  
Blogger Mary said...

very nice your meringues ...so perfect . I hope you don't mind me looking around you blog !

4:15 am, December 04, 2008  
Blogger Evie said...

Your blog is a feast for the eyes! I'm adding you to my blogroll!
http://evieskitchen.blogspot.com

5:50 am, December 08, 2008  
Blogger grub said...

Great pictures!

7:38 am, January 13, 2009  
Anonymous Adelphos24 said...

Jocelyn,
I have just spent a quiet morning looking over your blog. I have to say, you've done a fantastic job here.
It's wonderful to see the progress you've made over the past few years. Your photos are spot-on, and the food is incredible.

Have you ever thought about putting it together in a book?

1:31 am, January 17, 2009  
Anonymous locksmith mesa said...

Wow! all look delicious..it must be great to be your husband =p

6:24 pm, January 30, 2009  
Anonymous Aparna said...

Its look really delicious, all the creations are so beautiful.

1:35 pm, March 17, 2009  

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