A Wild French Pastry Meringue with Seven Colors of Strawberry and Edible Wildflowers

Prep Time: Estimated 30 minutes
Cook Time: Estimated 1 hour
Total Time: Estimated 1 hour 30 minutes
Yield: Makes 6 servings
Cuisine: French
Author: Scott Stokes

Ingredients:

• 6 large egg whites
• 1.5 cups granulated sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Assorted food coloring (red, orange, yellow, green, blue, purple, pink)
• Fresh strawberries, sliced
• Edible wildflowers for garnish

Instructions:

1. Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy.
3. Add the cream of tartar and continue beating until soft peaks form.
4. Gradually add the sugar, a tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
5. Add the vanilla extract and gently fold it into the meringue.
6. Divide the meringue into 7 equal portions. Add a few drops of different food coloring to each portion and gently fold until the desired color is achieved.
7. Using a piping bag fitted with a large round tip, pipe the colored meringue onto the prepared baking sheet, creating small mounds or nests.
8. Bake in the preheated oven for 1 hour, or until the meringue is crisp and dry.
9. Remove from the oven and let the meringue cool completely on the baking sheet.
10. Once cooled, carefully remove the meringue nests from the parchment paper.
11. Fill each meringue nest with sliced strawberries.
12. Garnish with edible wildflowers.
13. Serve immediately and enjoy!

Note: The meringues can be stored in an airtight container at room temperature for up to 2 days. Fill them with strawberries just before serving to maintain their crispness.

Feel free to customize this recipe by adding your own variations or substitutions. Enjoy the delightful flavors and vibrant colors of this wild French pastry meringue!

Ingredient Pairings

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Food Facts

Mushrooms are not plants; they are fungi. They lack roots, leaves, and chlorophyll and rely on other organic matter for nutrition.

Cooking Tips

When whisking vinaigrettes or dressings, gradually add the oil to the vinegar or acid while whisking vigorously. This helps to emulsify the ingredients and create a smooth and well-blended dressing.

Ingredient Spotlight

Parsley is a versatile herb with a fresh, grassy flavor. It is commonly used as a garnish and to add a pop of color to dishes. Parsley can also be used in salads, sauces, marinades, and as a flavor enhancer.

Foraging Facts

Foraging for wild foods can foster a deeper connection with the environment and promote sustainable practices. By relying on local and wild food sources, we reduce our ecological footprint and support the health of our ecosystems.

Baking Hacks

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Culinary Terms

Searing is the process of quickly browning the surface of food in a hot pan or oven. It helps develop a rich flavor and attractive color crust on meats and other ingredients.

Dry Rubs

Dry rubs are a versatile way to enhance the flavor of your grilled or smoked meats. They can be customized with a variety of spices to suit your taste preferences. Some popular additions to dry rubs include cayenne pepper for heat, smoked paprika for a smoky flavor, and dried herbs like thyme or rosemary for an aromatic touch.

Wet Rubs

For a taste of the Mediterranean, create a wet rub with ingredients like Greek yogurt, lemon juice, garlic, and a blend of herbs such as oregano, thyme, and rosemary. This creamy and flavorful wet rub pairs beautifully with chicken, lamb, or even vegetables, giving them a Mediterranean twist.

Spice Blends

Berbere spice blend is a key ingredient in Ethiopian cuisine. It combines spices like chili peppers, paprika, ginger, garlic, fenugreek, and cardamom. Berbere adds a complex and fiery flavor to stews, lentil dishes, or even grilled meats.

Infused Oils

Infused oils offer a delightful way to add unique flavors and aromas to your culinary creations. By steeping herbs, spices, or other flavorings in oil, you can infuse it with their essence and enhance the taste of your dishes.

Edible Flowers

One example of using edible flowers is to make a floral-infused syrup. Combine sugar, water, and edible flowers like lavender or rose petals in a saucepan, heat gently until the sugar dissolves, then let it cool and strain out the flowers. The resulting syrup can be used to flavor beverages, desserts, or even drizzled over pancakes or waffles for a touch of floral sweetness.