The Pink Pie

The Pink Pie

For the past few months, I wondered how a Pomegranate Meringue Pie would look and taste.

Lemon Meringue Pie (or this Yuzu rendition that is on this blog), is my all-time favorite type of pie. After a short period over the holidays of not being happy with meringue pies because of my soggy crust insecurities, I was ready to bake a meringue pie again. I needed a bit of a break after the four I made during the holiday season, and Pi Day (that's March 14th aka 3.14 for all you math fanatics), seemed like the most obvious day to try my greatest food curiosity as of late. The day before, I decided this was the day to figure out all of the questions I ever had about Pomegranate Meringue Pies.

Some of these questions included the following. Would the filling turn brown or pink? Would pomegranate juice be tart enough to counterbalance the sweetness of the meringue as lemon juice does? Would it lack flavor without any citrus zest? How to differentiate this pie from its classic lemon counterpart? 

 

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Mint Chocolate Chip Meringue Cookies

Mint Chocolate Chip Meringue Cookies

I was afraid this was going to turn into a Recipe Mishap but luckily, the third time really can be the charm. 

The mint almost spoiled these cookies which is a little nerve-wracking when one of your favorite flavor combos is mint and chocolate. Hello Mini Mint Chocolate Chip Ice Cream Sandwiches and Thin Mint Doughnuts!

I think peppermint extract does something to egg whites when you try to whip them because with the first two tries, the egg whites refused to get to the soft peak stage. At first I thought that a bit of egg yolk had gotten in the bowl so I tried again after carefully separating the eggs. But, the same thing happened the second time around which was really, really puzzling. 

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