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

Olive oil and balsamic vinegar create a harmonious balance of flavors. The fruity and robust taste of olive oil pairs well with the tangy and slightly sweet notes of balsamic vinegar, making it a versatile dressing or dip.

Food Facts

Artichokes are actually flower buds that haven't bloomed yet. If left unharvested, they will eventually bloom into a vibrant purple flower.

Cooking Tips

Allow meat to rest for a few minutes after cooking before slicing or serving. This helps to retain the juices and results in a more tender and flavorful dish.

Ingredient Spotlight

Honey is a natural sweetener produced by bees from flower nectar. It has a distinct flavor that can range from mild to rich and floral, depending on the source. Honey is used in baking, dressings, marinades, and as a topping for various dishes.

Foraging Facts

Foraging can be a great way to diversify your diet and explore new flavors. It opens up a world of unique ingredients and allows you to connect with the culinary traditions of different cultures that incorporate wild foods into their cuisine.

Baking Hacks

For evenly baked cookies, rotate the baking sheet halfway through the baking time. This ensures that the cookies bake uniformly and avoid any hot spots in the oven.

Culinary Terms

Mise en place is a French term that translates to 'putting in place.' It refers to the practice of preparing and organizing all ingredients and tools before starting the cooking process. This helps streamline cooking and ensures everything is readily accessible.

Dry Rubs

For a versatile all-purpose dry rub, combine equal parts of salt, black pepper, garlic powder, and onion powder. This simple yet flavorful blend complements a wide range of meats, making it a go-to option for various grilling or smoking recipes.

Wet Rubs

Wet rubs offer a fantastic way to infuse your meats with bold and complex flavors. By combining liquid ingredients with herbs and spices, wet rubs create a flavorful paste that adheres to the meat, enhancing both its taste and tenderness.

Spice Blends

Jerk seasoning is a fiery and flavorful blend originating from Jamaica. It combines spices like allspice, thyme, cinnamon, nutmeg, and Scotch bonnet peppers. Jerk seasoning adds a bold and spicy kick to grilled meats, chicken wings, or even roasted vegetables for a taste of the Caribbean.

Infused Oils

Garlic-infused oil is a staple in many kitchens. To make it, heat olive oil gently with peeled garlic cloves until fragrant. Let the oil cool and strain out the garlic. This versatile oil can be used for sautéing vegetables, marinating meats, or even as a dip for crusty bread.

Edible Flowers

Edible flowers are blossoms that can be consumed as part of a dish or used as garnishes. They add visual appeal and delicate flavors to both sweet and savory dishes. Some common edible flowers include pansies, marigolds, nasturtiums, violets, lavender, and roses. Edible flowers can be used in salads, desserts, cocktails, or as a decorative element on cakes or pastries. It's important to note that not all flowers are edible, so it's essential to use flowers specifically labeled as edible.