Snow Capped Meringue Brownie Bites

One of my cute nieces and she is rather cute came over for a visit and stayed most of the afternoon.

I had picked up some ready made mini meringues from the supermarket for a speedy dessert with fruit and whipped cream, but the niece hinted for brownies. I couldn't say no to that beautiful face.    

We topped the Brownies with some mini meringues dubbed as snow.  

She normally likes her brownies plain and pure, without fruit or any other fancy toppings, but was rather forgiving of these mini meringues.  D thought it was a slightly odd combination, but welcomed them with a dollop of whipped cream. 

I am sharing these with Tin and Thyme for We Should Cocoa .

Vegan Aquafaba Meringue Strawberry Mess

I had a go at making some vegan meringues a few weeks back, not with an expensive vegan egg substitute but with the inexpensive ingredient of chickpea brine and by gosh they were successful on my first attempt.  The only thing, I didn't get a photograph of the perfectly formed ones for a number of reasons.  I was so darn excited and impressed that I wanted D to try them immediately and share them the following day with some friends who also happen to be vegan, as I so wanted to amaze them as much as I was, but also get their verdict and truthfully I made them late in the afternoon when they came out of the oven it was dark. It was only later that I realised that I had not taken a photograph of my first ever perfectly shaped vegan meringues.  

The only vegan meringues I had left were the ones that didn't hold well, but on reflection they were still fine looking more like vegan macarons than pancakes and had I had thought of it, I would have whipped up some coconut cream or vegan cream cheese for the sweet filling, but I did not.  Instead I decided to crumble them for what I have called Vegan Meringue Strawberry Mess hidden beneath the vegan meringues, are fresh strawberries and beneath them is Strawberry Chia Jam.

I learned about aquafaba that is chickpea brine meringues a few months back from various vegan food bloggers, who to credit first would be unfair, but I have to admit, I was totally amazed at how tinned chickpea liquid can mimic egg whites.  If your curious to learn more about Aquafaba, then here is a link to dish to Vegan Meringues - Hits and Misses.  Worth exploring regardless. 

I made my first batch and gave D a plate full, not telling them they were vegan and moreso not telling him that they were made from chickpea water.  He gobbled them all up quite effortlessly, and was super impressed when he learned that they were vegan.  I had some too, well more than a couple and oh my how delightful - how they melted in my mouth like the real thing.  I know some bloggers reported that they could taste the beany aftertaste from the chickpeas, but I have to admit I could not detect this, so I was rather pleased. They do not have a good shelf life though and perhaps are best eaten within a couple of days. 

I have to admit the only thing about making these was the time it took to whisk to a whippy texture. It felt like it took forever to whisk with my hand held whisker, but it was getting there surely, thickening slowly with every whipping whisk.  I am hoping to make these again, and I promise to share them in all their shimmering glitzy glory next time.  Thank you so much to the vegan community, though I am not a vegan, I do appreciate and adore many vegan recipes and this is such a s clever one to have in your repertoire.  My lovely vegan friends are in for a real treat.  Let the aquafaba home experiments commence.  I am sharing this with Lauren and Danielle for Fabulous Foodies Fridays #60.  

Red Berries Pavlova

Early in the week, I made a Strawberry and Custard Tart.. The thrifty cook in me found that I was left with 6 egg whites, rather than wash them down the sink drain.  I  scrolled through my bookmarked recipes for meringues and found a Strawbery and Cream Pavlova recipe that required 4 egg whites.

What to do with the other 2?   I could have made little meringues but decided to focus my energy on the pavlova.  So the remaining 2 egg whites were washed down the sink.  I know some of you will say freeze them, but I am still in two minds about freezing the whites from eggs. It just doesn't seem right to me.

Anyway, back to the Strawberry and Cream Pavlova.  It was everything I had imagined it to be - the meringuey part light like rice paper and delicate that it melted on the tongue like shards of white candy floss.  The marshmallow white in the middle had depth and was soft, smooth and silky.  The whipped double cream - decadent and creamy, and finally the red berries, ranging from strawberries and raspberries from my garden, red currants from the farmers market and pomegranate seeds from my fridge - all delicious. This dessert truly made me swoon, that I found myself cutting another slice,; and no I did not feel guilty - how can I with all that beautiful fresh red fruit berries!  In fact I felt positively smug.   

Heavenly Mallowy Meringues

Go on let me spoil you with some home-made meringues served with home-grown red berries and lusciously whipped cream.
Sweet!

Bonjour...

I made some curd yesterday with some berries and had some egg whites left over. So the thrifty person in me decided to make some meringues. So what am I sitting and eating right now for breakfast?!

I know I am not in Paris anymore, but I can pretend with my eyes closed (very tightly of course).

Meringues and sage the size of my palm

This was our last day in Paris and the sunshine decided to show it's face to us. We left the hotel and walked over to the Brazza to get our shot of café noir, but it was closed for the whole day. As we wandered the streets, it became apparent to us that a number of places were closed for most of the day on Monday.

We planned to pay another visit to Jardin de Tuilleries, then it was off to St Denis again where we stopped and had a quick light bite to eat. This is perhaps the most authentic of french vegetarian food there is: Oeuf mayonnaise.
We also shared a generous slicing of gateau fromage blanc. It looked heavy like cheesecake, but it was really light and melted in your mouth beautifully.
Then we wandered over to St Martin and a little place called passage Brady. It is a narrow street decked with maharajah style chairs and tables by the various Indian and Pakistani restaurant owners all vying for your custom. St Martin is also a location buzzing with student activity.

We stumbled upon a school/community garden. There was so much already growing, the broad beans and potatoes already flowering, lettuces and various herbs. If you look closer you will see a person sleeping on the bench, serene.

I was astonished to come across this patch of sage, the size of my palm!

Then we took a casual stroll along Canal Martin which was surrounded by a number of trendy shops and trendy people.

These little colourful meringues were a delight for the eye. We had to get a few edible gifts for friends at home, so why not these?! But right now, which one for me - eeny meeny miny mo

Ah a pistachio meringue for me! So chewy, so rich and so creamy.