to the egg whites to enhance the flavor.
A friend just had a dessert from a culinary school competition: Blueberry Meringue with Basil Lemon Cream. I thought the blueberries were just sprinkled on top, but she said the ACTUAL meringue was flavored and colored with blueberry. They won't give out the recipe, but I think using freeze-dried fruit pulsed in a Vitamix would give you a powder that shouldn't (I honestly don't know) affect the egg whites since there is no fat. Who knows how they did it, but that's my idea.
I'm not crazy about meringue, but may have to give this a test since I have freeze-dried strawberries, raspberries and blackberries...all of which are too bitter to eat alone. The sweetness of the meringue should take care of that.
From the Internet: - On Saturday, March 21, Brian Bendlak (he works in the production facility for Innovation Foods/Reds Catering in Twinsburg) has his chance to cook for judges and customers. His appetizer will be pan-seared scallop with beet puree, followed by an entree of lacquered duck breast with roasted pearl onions and carrots, then a dessert of blueberry meringue cookie with lemon basil cream filling with blueberry coulis.
A friend just had a dessert from a culinary school competition: Blueberry Meringue with Basil Lemon Cream. I thought the blueberries were just sprinkled on top, but she said the ACTUAL meringue was flavored and colored with blueberry. They won't give out the recipe, but I think using freeze-dried fruit pulsed in a Vitamix would give you a powder that shouldn't (I honestly don't know) affect the egg whites since there is no fat. Who knows how they did it, but that's my idea.
I'm not crazy about meringue, but may have to give this a test since I have freeze-dried strawberries, raspberries and blackberries...all of which are too bitter to eat alone. The sweetness of the meringue should take care of that.
From the Internet: - On Saturday, March 21, Brian Bendlak (he works in the production facility for Innovation Foods/Reds Catering in Twinsburg) has his chance to cook for judges and customers. His appetizer will be pan-seared scallop with beet puree, followed by an entree of lacquered duck breast with roasted pearl onions and carrots, then a dessert of blueberry meringue cookie with lemon basil cream filling with blueberry coulis.