OK, I am a moron and can't figure out how to put my images and my blog on the same post.
I saw this recipe in the Gourmet Cookbook which was last revised in 1965 and the thought of it really excited me.
Meringues au Parmesan
Beat 2 or 3 egg whites with a little pinch of cayenne and 1/4 teaspoon salt until they are stiff. Stir in 4 to 5 tablespoons Parmesan cheese, mixing thoroughly. Drop the meringues by teaspoons into hot deep fay (385) and fry them until they are delicately browned on all sides. Remove the meringues with a perforated ladle, drain on absorbent paper, and dust with paprika. Serve hot.
Sounds great, doesn't it? I had made a mental image of this wonderfully light, fluffy, ethereal cloud of cheesy, nutty heaven. This was not to be.
Beat egg whites:check. I have this wonderful meringue that is not at all affected by cayenne or salt. Stir in 4 to 5 tablespoons parmesan: yeah, I did that and the meringue fucking fell! I spent another 10 minutes whipping the hell out of them before I realized that the reason meringues must absolutely not have any yolk is probably the same reason the meringue would not rise again after I added fatty cheese.
No comments:
Post a Comment