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

Sage and butternut squash make a delightful pairing, as the earthy and slightly peppery flavor of sage enhances the sweetness of the squash. This combination is often used in comforting fall dishes like soups and risottos.

Food Facts

Peanut butter is an American invention. It was developed by Dr. John Harvey Kellogg as a protein-rich food for patients at his sanitarium in the late 1800s.

Cooking Tips

To prevent sliced apples or potatoes from browning, soak them in a bowl of cold water with a splash of lemon juice or vinegar. This helps to preserve their color until ready to use.

Ingredient Spotlight

Lemon is a citrus fruit known for its bright, tangy flavor. It adds a refreshing and acidic element to both sweet and savory dishes. Lemon juice and zest are commonly used in dressings, marinades, desserts, and beverages.

Foraging Facts

Wild edibles can be found in urban areas as well. For example, common urban forageable plants include dandelions, plantains, purslane, and chickweed. Be mindful of potential contaminants like pollution or pesticide use in urban environments.

Baking Hacks

When making a pie crust, freeze the butter and grate it into the flour mixture using a box grater. This helps distribute the butter evenly and results in a flakier crust.

Culinary Terms

Fermentation is a natural process where microorganisms, such as yeast or bacteria, convert sugars in food into alcohol, acids, or gases. It is commonly used in the production of bread, yogurt, and fermented beverages.

Dry Rubs

To create an earthy and aromatic dry rub, try using a combination of dried herbs such as thyme, rosemary, and sage. These herbs pair well with roasted meats and infuse them with a savory, fragrant essence. You can also experiment with adding ground coffee or cocoa powder for a rich and complex flavor profile.

Wet Rubs

To create a versatile and all-purpose wet rub, combine ingredients like olive oil, Dijon mustard, balsamic vinegar, minced garlic, dried herbs, and a touch of honey. This balanced and savory wet rub works well on a variety of meats, from steak to chicken to pork chops.

Spice Blends

Harissa is a spicy North African chili paste that is also available in spice blend form. It typically includes chili peppers, garlic, cumin, coriander, caraway, and other spices. Harissa spice blend adds a fiery and smoky flavor to stews, couscous dishes, or even marinades for grilled meats.

Infused Oils

For a spicy kick, create chili-infused oil by combining dried chili peppers with olive oil. Allow the mixture to sit for a week or longer to infuse the oil with heat. This oil can be used to add a fiery touch to stir-fries, marinades, or even drizzled over pizza or pasta 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.