This is just glorious! Would you be willing to share your baking secrets?
If I’m following correctly, you used the Bravetart marshmallow meringue recipe and the Chez Panisse lemon filling recipe, doubled. (Or did today’s sculpture use the key lime filling, and if so, from which recipe?) Merci!
The one big thing about using the doubled Chez Panisse filling with a graham crust: make sure it’s a bit thick before adding it to the crust. I cooked it to 155° (well-coated spoon), and baked it for about 20 minutes in the graham crust until it was just jiggly in the center
This is Bravetart’s marshmallow meringue! This site has the recipe and instructions, but for some reason they cut the recipe in half which is silliness
Will you be insulted or flattered if I confess that I love the new one more? I think you’ve outdone yourself! Pretty swirls, more vivid yellow color, perfectly formed meringue layer
It was nice to see it in the pan. Here to get them that tall it’s just mountains of meringue and hope it doesn’t slide off. The high crust is very architecturally interesting.
I'm so bad at taking pictures of baked goods! I just get so excited about eating it that anything that's not directly contributing to food-in-mouth is an unwelcome distraction.
Comments
I guess heating the oven up to temp before putting it in, then shutting it off and letting it do it's thing overnight is the way to go on that part :)
If I’m following correctly, you used the Bravetart marshmallow meringue recipe and the Chez Panisse lemon filling recipe, doubled. (Or did today’s sculpture use the key lime filling, and if so, from which recipe?) Merci!
It IS good baked on its own though!
I guess that’s what makes yours actually a mile high!
ohno