Day 39

Meringue is an interesting substance...it starts out as liquid egg whites, kinda gloopy, not much to look at...then you start incorporating air and it gets all foamy and icky looking....then you add sugar and keep whipping.  Eventually you end up with this pure white, sticky, wonderfully tasty, light-as-a-cloud...stuff.  That is, of course, as long as all your equipment was completely clean and there were no traces of yolk in your whites and you didn't look at it funny and it was just the right temperature and humidity.  When it works, there are about a bajillion things you can do with meringue, depending on the stiffness.

Today, we did one of them.  We made Meringue Fingers, little piped strips of meringue that get topped with nuts and baked until they're crispy on the outside and just slightly chewy on the inside.

The ones on the left have Hazelnuts on them while I sprinkled cocoa powder on the others (these turned out to be my favorite)

I also finished my petit fours glace today.  They are little pieces of almond pound cake, topped with apricot jam, then topped with marzipan, coated in liquid fondant a few times and decorated with chocolate.

They were tasty...but not enough for the amount of work that went into them

Tomorrow is the last day of Term 1!  I have a few things to finish but I feel pretty confident I can get it done.  This section of the term has gone much better than the last.