I wished for something red to make for you guys, as I am cheering on my Redbirds in the World Series. I wished for something to use up meringues from the column I was writing for Hello Giggles. I wanted something easily gobble-able whilst on my couch screaming for Beltran.
I am running between the aforementioned Giggles, auditions, my third short film to shoot this month, improv shows, improv practice, a new scene study class, and a new assignment from Blackboard Eats.
This is good. I have no brainpower left.
And I apologize or rattling off my to do lists here. I’ll get back to the food.
I made food representative of my mind-state which is A MESS!
Voila, mofos. The Eton Mess.
This meringue recipe was intended for shells to make pavlovas, but I imagine you could just dollop it out for cookies too.
ps yes, I used reddi-whip. I am pretty sure real whipped cream would make this superlative.
Messy Bird Food adapted from a pavlova recipe by America’s Test Kitchen’s Baking Illustrated
• two egg whites
• 1/8 tsp. cream of tartar
• ½ cup sugar
• ¼ tsp. almond extract
• ¼ tsp. vanilla extract
For the rest of dessert:
*whipped cream to your liking
*strawberries, also to your liking
*sugar, if you find it necessary but the meringues and whipped cream will probably do it.
Heat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper. If you have a whisk attachment for your mixer, now’s the time to use it. If you are beating these egg whites by hand, I’m sorry. Your arm is going to be sore when you are done. Beat the egg whites at medium-low speed until they are foamy. Add the cream of tartar and increase speed to medium-high. Beat until thick and billow-y like newly lathered shaving cream. Slowly sprinkle in ¼ cup sugar, vanilla and almond extracts. Beat just until incorporated. Turn off mixer. Use whisk to fold in the rest of the sugar. Scoop it out in ¼ cup amounts onto the parchment (you should get six) and use a big spoon to create hollows that you will be putting filling in. I had to do a bit of cheating, spooning extra around the edges to create a basin in the middle. Do what you gotta do. Bake about 1 ½ hours, or until dry and sturdy exteriors. Turn the oven off but leave the shells in for several hours to get dried. If you store these in an airtight container they will keep for about two weeks.
Mash about half the berries. If you think they need sweetening do it now. Some recipes I found for Eton Mess called for layering the elements, others called for folding them all together. I layered. Then I could fold together bite by fluffy bite.