I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream cake. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.
My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1