Day 88

Remember those lemon curd tarts that I made last Friday?  Well we started the day by whipping up some swiss meringue to top them with. Swiss meringue tastes like a sort of heavenly marshmallow fluff which you achieve by whipping together sugar and egg whites. 

Next we made rustic fruit galettes. The base was a classic flaky dough crust which I then filled with apples, strawberries, and blackberries that were first cooked down a bit with sugar and a pinch of allspice. I tossed some chopped hazelnuts and mascarpone (Italian triple-cream cheese) into the filling as well for added depth of texture and flavor. After the galettes came out of the oven a sprinkle of powdered sugar finished them off. 

Lastly we made key lime pie with a graham cracker crust and creme chantilly topping. I loved the tangy sourness of key lime filling paired with the sweet butteriness of the graham crust. 

I had lots of leftover swiss meringue in class today so I decided to bring it home and make some meringue cookies. Meringue cookies have a dear place in my heart. Especially pink ones.