Photos of the Day: Mmmmeringue
Photos of the Day: Adding a bit of light to the darkness as we get through the pandemic together.
This series features travel photos from my archives, shared with you as we shelter in place.
May 30th, 2020
Our deep dive into the land of sweets continues today with meringues. How can we be in Paris and not talk about meringues? That airy, crispy, melt-in-your-mouth texture is like nothing else in the culinary world.
Walking through Le Marais, we saw the window displays first – packed with what looked like pink and white snowballs. These are the meringue creations of Aux Merveilleux de Fred. They sell various sizes and flavors including Le Sans-Culotte (white) and L’Excentrique (pink). The store also sells more traditionally shaped meringues, stacked high to sweet visual effect.
Meringues are found throughout France, in huge dollops as big as your hand. They don’t look particularly difficult to make but don’t be fooled. The ingredients, air temperature, baking temperature, cooling time and science behind the composition of meringues make them a never-the-same-result-twice kind of baking adventure. You can even make meringue from aquafaba, the liquid byproduct of boiled or canned chickpeas.
It’s Sunday funday tomorrow. Bring your sweet tooth.
Until then,
Kelly
It’s so tempting, so hard to resist. Just as a side note, ‘Sans-Culotte’ was the nickname of the French revolutionaries, they wore full pants and not short pants, or culottes, like the aristocrats. Thank you for the revolutionary temptation.
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Ah, I’m so happy you shared that! I was going to look into it as I was doing my post tonight because it’s such a curious name. But its been a long day and I needed to get the post posted. Great to know the origin of the term. Thanks again!
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You’re welcome. I need to maintain my reputation as a so-called local…
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Well, I look forward to learning more from you. You seem equally fluent in French and English, possibly local to more than one place!
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My mum was an expert meringue maker and she taught me how 🙂
Alison
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Wow, really?!?! That is quite a skill. Or at a minimum takes some practice to get it right as I’ve learned. What a cool memory of your mom! Thanks for sharing that. Did she make pavlovas?
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oh yes! The best pavlovas ever!
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So delicious…but as a reflection of the times in which we are living I looked at that tray of those beautiful pink meringues and what immediately what came to mind was the corona virus. If you had asked me what a corona virus looked like three months ago I wouldn’t have understood the question. My mind has been infected, clearly.
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LOL, this is so funny! Now that you mention it, I see your point. I did think for a bit about whether or not to feature that big pink photo. Maybe that’s what was subconsciously making me hesitate. Sorry to infect you! 🙂
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No problem. I went to be tested just in case 😊
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I just want to push my hand into a pile of these, grab the biggest, and chomp down.
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Me too! Hard to resist these beauties!
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Not a fan of meringue but these are gorgeous! I just started following your page and I am so happy I did. Look forward to seeing more of your travel photos! Best & stay safe.
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Thank you, Aixa! Great to connect with you. Hope you’re doing well wherever you are in the world!
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These look soooo good 😀✨
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I know, right?! 🙂 Thanks for stopping by and sharing your comment!
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Never been one of my go-to desserts, Kelly. But next time I see one I’ll check again. 🙂 –Curt
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Meringues don’t seem to appeal to everyone, but I suggest trying a pavlova to dress it up a bit with fruit and flavor.
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