This Friday is the last Friday of our first year at Today’s Nest. Next week we will celebrate our blogiversary. It has been an exciting and rewarding year. We weren’t really sure how things would go in the beginning, but we knew for sure that we would have the Treat of the Week. We kicked off the Treat of the Week series with Saffron Shortbread Stars as a nod to the Academy Awards. They would be great for this weekend, too.
Today, however, we are bringing you a new treat. Meringues are one of my favorites. They are light and crispy and melt in your mouth. While there is plenty of sugar, there is very little fat involved so I fool myself into thinking they are a “healthy” dessert.
Once you’ve made meringues you will see how very easy it is. I follow a very basic rule for making them. Based on the volume of egg whites I have, I match with superfine sugar and confectioners’ sugar. (1 cup egg whites+1 cup superfine sugar+1 cup confectioners’ sugar). I use superfine sugar because it dissolves nicely and a little cream of tartar for stability. I sometimes deviate from this formula slightly, but this is my go-to ratio. It’s not short on sugar, but it is great for stabilizing and the cornstarch in the confectioners’ helps even more.
For our version this week, we have added pistachios for extra crunch and flavor. These would be fine eaten ‘as is’, but to make it a real treat we have added some rose cream. This pairing is common in Middle Eastern desserts. It is wonderful and the flavors make something simple seem very special.
savour… simply elegant
Get the rest after the jump…