When freezing berries whole, lay your berries out in a single layer on a greased baking sheet and freeze them that way before sealing them in a plastic bag. Then they won’t stick together and will actually defrost in better condition than they would had you just chucked them straight in the freezer bag. Tada!
Happy Birthday Minda!
I love meringues, and they’re something I actually mastered as a young child, though how I had the patience for them I will never know. The sweet, crispy, chewy lightness of the meringue cookies made it worth the wait.
Recently I’ve been looking at alternative forms of meringue, and other methods of making them. I made these amazing chocolate mocha meringues last year around Valentine’s Day but of course I can’t remember where I got the recipe from. Do you remember Kª? Perhaps it was an issue of Every Day Food. Who knows …
In an effort to recreate these magic chocolate tasties (and because I had 8 egg whites left over from my foray into vanilla ice cream [post to follow next Wednesday, stay tuned]), I flipped through The Joy of Cooking (2006) for a new take on the old classic. These ones are from page 741, and I doubled the batch (of course).
Now I’ve mentioned this before, but make sure that your egg whites are at room temperature before you start whipping them. If they are cold you can always warm them up by putting them in a bowl of warm water.
Preheat your oven to 225°F.
Bake it for 1 1/2 to 2 hours (seriously). You can see if it’s done if you can remove a meringue from the parchment without it breaking.