The other day I took my Mom to Bistro 101 down at Granville Island. The food is made by students but it's always delicious and well worth the money. Currently the school is undergoing renovations so we had to sit in a makeshift dining room but it was kind of neat because it was in the actual restaurant part so you got to see all the different kitchens.The highlight of the meal was definitely the dessert. As soon as it came out, it had the "oooh" factor. My mom had a berry passion dessert and I got a strawberry meringue topped with mango chantilly cream, a frozen chocolate drizzle, passionberry and fresh raspberries. It was oh so good. I was googling how to make strawberry meringue and mango chantilly cream at the table to no avail. These recipes aren't simply posted on the web.
Yes, I can hear you smacking your head. At the time, I thought I was being brilliant. In fact, when I tasted the meringue before I put it in the oven, it tasted just fine.
Anyway, anything that could have gone wrong with this attempt, went wrong.
First off, I used wax paper. Wax paper, as I discovered is VERY different from parchment paper. Halfway through the baking process, I opened the oven door to a waft of smoke escaping with the strong smell of wax. Oops.Secondly, liquid egg whites. It's just not the same as real egg whites. Liquid egg whites are so runny that it's hard for the kitchenaid to pick it up. Whereas real egg whites have a sort of gooey consistency so the beaters can actually pick it up to whip it.
Thirdly, temperature. I guessed how hot and long the "mini pavlovas" should have been in for. I guessed wrong.
Finally, as I identified before, I used Kool-Aid. So wrong.
The final result reminded me of salt water taffy. It was chewy. And gross. I can't believe I ate one. I'm surprised I didn't give myself the runs with all the melted wax.
Next time, I'm using a better recipe!
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