Sunday, December 11, 2011

Salted Curry Meringue and Coconut

Salted Curry Meringue
Salted Curry Meringue starts off with equal parts white sugar, egg whites and 10x sugar. Mix egg whites until fluffy and slowly add white sugar. Season with salt. Beat egg white mixture to stiff peaks. Fold in the powder sugar and put mixture in to a piping bag with a medium round tip. On a silpat pipe meringue as if piping macaroons. Dust meringues with hot curry powder, to taste. Dry out in oven, 150 F,0% humidity for five to six hours.

Coconut Jam
Black Garlic
Lime Supreme
Red Veined Sorrel

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