- Hardcover: 224 pages
- Publisher: Gibbs Smith (Aug. 8 2012)
- Language: English
- ISBN-10: 1423625811
- ISBN-13: 978-1423625810
- Product Dimensions: 22.2 x 2.4 x 24.1 cm
- Shipping Weight: 1.2 Kg
- Average Customer Review: 3 customer reviews
- Amazon Bestsellers Rank: #513,982 in Books (See Top 100 in Books)
Meringue Hardcover – Aug 8 2012
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From the Back Cover
EGG WHITES, SUGAR, a pinch of cream of tartar or a dash of vinegarand air. So simple, yet so divine! Meringue can be spooned onto pies, piped into any number of beautiful shapes, baked, poached, whipped into silky frostings,or folded into cakes. It can be combined with ground nuts, chocolate, or any number of flavorings, or made into vessels for Chantilly cream and berries. And thats just the beginning. With thoughtful instructions, helpful hints,and magical recipes, Meringue will guide you in making such heavenly treats as Lemon Twists, Chocolate-Flecked Pavlova, Clementine Meringue Cake with Rosemary, and Baked Alaska.
About the Author
Linda K. Jackson is a senior advertising and marketing executive in the food and beverage industry.
Jennifer Evans Gardner is a food, travel, and wedding writer for The LA Times, The Huffington Post, and other publications.
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Most helpful customer reviews on Amazon.com
Just saying the word "Meringue" makes my mouth water. I've always loved meringue, but the recipes in this book have taken me by surprise. This cookbook has been an eye-opener for me.
Where have these recipes been all my life? They are right up my alley: Quick; simple; pantry ingredients; huge eye appeal, very impressive and oh so luscious. In other words, these recipes give a very big bang for your buck. Results are not too sweet and beautiful to behold.
The fact that I can make 100 cookies with two egg whites and a half cup of brown sugar continues to surprise and amaze me--even though I've made the recipe three times already.
In regards to the actual book and the content: I was not expecting a single-topic cookbook to be so encompassing, but it is very full and very fulfilling. The book is substantial in size and quality. The pictures are beautiful. I've had success with the recipes so far and I've not noticed any mistakes or discrepancies.
My only criticism--and I'm dealing with it--is that the instructions never say what size pastry tube/piping tip to use. You can get by without piping the meringue, as it won't affect the taste, but your results won't be impressive unless you do--and piping the meringue is a real time-saver. Some trouble-shooting tips would have been appropriate, also.
I highly recommend this cookbook. If you order it, make sure you have parchment paper and piping tips ready for the day the book arrives. You'll be anxious to create something right away. You won't get the best results with a small-size pastry tube /piping tip set. You'll need medium-to-large-size tips (a Wilton 854 (9-point star) or an Ateco 47ST (basket weave) would be the largest you would need). Also, if you don't have a stand mixer with a whisk attachment these recipes may overwhelm you--so consider that, too.
I've tried plain, almond and some chocolate dipped plains. Some went to a new year celebration where even someone who isn't typically a fan of meringue said, "but these are really good!", before grabbing another.
My only complaint is that I would have loved more pictures and more how to, including text and photos, on using the pastry bag tips to make traditional shapes. For this lack I deducted one star... but this is still a recommended book for tasty, different cookies.
No no no! I swore I wasn't buying any more cookbooks, until I saw Meringue by Linda Jackson and Jennifer Evans-Gardner. I am a sucker for a meringue cookie. The beautiful crispy outside, soft tender inside, melt on my tongue Meringue. Meringues are very economical also. The most basic meringue of egg white, sugar, and a pinch of salt with make a bunch of cheap but wonderful cookies.
The meringue cookbook goes beyond basic cookies, but doesn't short cookies in any way. Brilliant ideas like lemon twists promise to be bright and refreshing, while coffee cocoa nib delights appeal to the foodie in meringue making. Moving past cookies we get into pavlovas. Brilliant and refreshing there are wonderful recipes for pavlovas including brown sugar plum, banana cream (featured in my video), cherries jubilee, and of course, the classic berry Pavlova.
What book on meringue would be complete without pie? in bars, tarts and pies the authors delight with classics like lemon meringue, and tantalizing tongue pleasers such as blood orange curd meringue tart with dark chocolate.
A note here, the recipes beyond the meringues, like the caramelized bananas, lemon, blood orange, and raspberry curds, are wonderful.
Next chapter is cakes, tortes, vacherins, and dacquoises. The meyer lemon hazelnut torte with blackberry sauce is next on my list.
A chapter on meringue frosting is next. While all the frosting recipes look great the salted caramel swiss meringue buttercream looks amazing! All the pictures in this book are beautiful and mouth watering.
We move on to heavenly creations, then celebrations, and finally little clouds.
The beginning of the book is full of valuable information on ingredients and technique, from separating the egg to whipping the whites and the different stages, with pictures to illustrate.
Not every recipe has a picture but the majority do, and the pictures are mouth watering. If this book doesn't inspire the reader to break some eggs and get whipping whites I don't know what will.
I decided to make the banana pavlova, requiring the making of the pavlova, the custard, and the bananas. Each step was clearly laid out, from the list of ingredients to the instructions. Following along I ended up with the most amazing meringue and toppings. My son just had one and declared it absolutely delicious!
Even if you are like me, with cookbooks everywhere, this is a book well worth owning. If you are a beginner in the world of meringues the authors will take you by the hand and explain everything you need to know to be successful. If you're more advanced, the eye popping and mouth watering recipes and combinations will add to your repertoire.
One trick not mentioned that my grandma taught me years ago is whenever you're working with egg whites, put a little white vinegar on a paper towel and wipe down everything, the bowl, the beaters, whatever will touch the egg whites. This ensures any fat residue will be completely gone.
Buy this book! You will not be sorry. I wish I could give it more than five stars.
So far I've made the banana Pavlova-delicious
the Cherries Jubilees Pavlova - see my picture under customer pictures, it was heavenly and beautiful
Nicciola baci- see picture, I must say that not only were these beautiful, easy, and delicious, but possibly one of the only sandwich cookie recipe I've ever made from any cookbook that the amount of filling was exactly right for the amount of cookies, impressive!