Sunday, 15 April 2012

Waste Not.

 I got up Saturday morning and glided into the kitchen ready to make some kind of filling for my purple macarons that i whipped up late Friday night. I was seduced by their fancy purple shells and had to eat one (meringues at 8 a.m. is probably bad for the waistline but a pretty bitchin' way to start the day). Well a perfect macaron should have a slightly crisp, very thin shell and a delightfully chewy interior. I'm going to quote my last post here: "the second batch looked nearly perfect". Looked being the operative word here. Well we all know looks can be deceiving. I bit down and mine were so thick shelled and dry that it crumbled all over the counter. Well, that won't do. I've come to the inconclusive conclusion that a lot of the problems are because of my oven. There are instructions for an alternate baking method that i think I'm going to try next time.

 Now I'm going to quote whoever the cheese-ball is who said this: "when life gives you lemons, make lemon-aid". That expression irritates me but i grudgingly admit it's fitting here. Since the meringues were too crumbly to fill and eat as planned but too delicious to waste, I made little deserts out of them. I made some lemon curd (eggs, eggs yolk, lemon and lime zest, lemon juice, butter, sugar and salt. It's very similar to lemon meringue pie fill and it's so good that I would be okay if I had to shower in it, drink it, eat it, marry it, dance with it, stand in it, etc, etc.), whipped some cream, crumbled up the little purple meringues and layered it all in mason jars. The lemon curd was really tart, the meringues really sweet, the whipped cream really whipped-creamy and the whole concoction really really goooood (*I take a deep bow). It was good thing that I didn't waste any of the meringues (almond flour is a little pricey i suppose) because after we ate, my dinner guests and I were off to spend thousands of dollars on a couple pies and a few pitchers of beer but that's a story for another day.

Lemon curd

Here's a slick tip: whenever you're storing puddings, custards or anything else in that family, put plastic wrap directly on the surface rather than over the bowl. This way, a disgusting skin won't form. Neato.

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