Month of July: “Purple Citrus Sweet Perfume” Recipe: Pink Peppercorn and Cardamom Meringues with Blackberries and White Chocolate

OK no insights or sadness today. Just here in the kitchen feeling GOOD with the most transformative delicious creation known to mankind! If anyone out there is reading this please just stop what you are doing, go to the grocery store, find these ingredients and make these! YOU WILL NOT BE DISAPPOINTED!!!! Silvena you are a pure culinary genius and I love everything about this book but especially these pillowy clouds spiced with the unique pink peppercorns and cardamom. Wow, just wow!

Ingredients: For the meringues; 4 large egg whites, 1 cup superfine sugar, 1 teaspoon cornstarch, 1/2 teaspoon white wine vinegar, 1 1/2 tablespoons pink peppercorns. For serving; 4 ounces of white chocolate, fresh blackberries, mulberries or raspberries (red or black), 1/4 teaspoon or more of ground cardamom.

  1. Make the meringues. Preheat oven to 275F and line a baking sheet with parchment paper.
  2. Whisk the eggs whites until they form stiff glossy peaks. Whisk in the sugar, a little at a time, then fold in the cornstarch and vinegar. Make 6 large meringues by dropping large dollups of the mixture onto the baking sheet. Grind the pink peppercorns with a mortar and pestle (I used my spice grinder). Rub 3/4 of the peppercorns through a sieve over the top of the individual meringues. Cook for 1 hour without opening the door (hard to do!). When cooked the meringues should be pale honey and firm to touch. Turn off oven and let the meringues cool completely in the oven.
  3. To serve: Warm the chocolate in a bowl over gently simmering water. Stir all chocolate until smooth. Place a meringue on a pretty plate and drizzle with the chocolate. Rub the remaining peppercorns through the sieve on top of the white chocolate, scatter berries and sprinkle some ground cardamom.
  4. And lastly….be prepared for a wonderful experience!! OMG

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