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September 23, 2004

Meringues

ACF237B.gif Our numbers are swelling and Sunday night promises to be great fun. My vegan plan will be slightly modified so that I can prepare some nice wheatless nondairy sweets. but I will need to use eggs. I think this time it will be meringues--almond, coconut, coffee, coffee with chocolate, and chocolate--rather than cakes. I need to practice wheatless baking to be sure I can make really nice cakes, so my favorites--German apple cake, 18th century American carrot cake, fresh ginger and molasses cake, parsnip cake, upside down pear cake--will just have to wait for an allergy-free occasion. But, at least, the meringues will make the low fat low cholesterol crowd happy. I do have wonderful Mexican double-strength vanilla, pinenuts, and lots of sliced almonds and grated coconut.
Once eggs are allowed in, I think I will make a big batch of Chinese tea eggs. But what will I do with all those egg yolks after the whites go into the meringues? Maybe I will freeze them and figure that out later.
I did have an inspired idea. When I was in Paris in July for the UNESCO meeting, I bought cutters that I think are intended for cookies, but might also work on thinly sliced carrots, namely, a complete set of alphabet cutters. This, I think, will be a big hit. Our Jews, Media, and Religion Working Group works not only on media in the sense of television, film, and radio, but also text. So, I will produce an edible text salad.

Posted by BKG at September 23, 2004 10:16 AM

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