Raspberry Aquafaba Meringues

 

aquafaba-meringuesSince we’ve been grocery shopping less often and trying to use pantry staples for meals lately, I’ve been eating more chickpeas. And what’s left when you use canned chickpeas in recipes? Chickpea brine– or, to use another term, aquafaba.

I’ve used aquafaba before to make macarons and they turned out well, so I thought I’d give it another try and make some meringues. However, since my chickpeas weren’t low-sodium (as is usually recommended for aquafaba recipes), I was wary of making a plain vanilla meringue recipe– I worried that the salt might come through too strongly. So instead I decided to add a few spoonfuls of raspberry Jell-o powder for flavor and color, figuring that the raspberry flavor would disguise any lingering salt.

The finished meringues were light and airy and delicious– they’re actually even more melt-in-your-mouth than meringues made with egg whites! Seriously, egg-white meringues still retain a slightly chewy quality at the very end as you crunch into them, but these literally just melt away on your tongue and disappear. The raspberry Jell-o came through nicely, and I can definitely see using other flavors in the future for a pastel rainbow of meringues. All in all, I like them!

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Raspberry-Rose Lamingtons

As you know, I’ve always had a thing for cute desserts, particularly if they’re tiny and pastel-colored. When considering what kind of sweet to make for this year’s historical picnic, I came across a recipe for strawberry lamingtons, and suddenly couldn’t get them out of my mind.

I admit I’d never actually had lamingtons before, much less made them, but they looked easy enough– cubes of sponge cake dipped in glaze and coated in finely shredded coconut. Traditionally the glaze is chocolate, but apparently strawberry is a common variation– and it’s made with jello!

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Reader’s Digest(ibles): Pink Molded Salad for Mrs. Piggle Wiggle

cabbage-molded-salad

When I was a little girl I greatly enjoyed reading the Mrs. Piggle Wiggle books, which featured chapter after chapter of misbehaving children and their hapless mothers who turned to good old Mrs. Piggle Wiggle for help. The cures ranged from “let the kids stay up late as long as they want until they’re too tired to do anything fun, so¬†they’ll stop complaining about bedtime,” to “I’ll let you borrow my pig with lovely table manners to act as a model/shame your child into eating politely,” to “here are some magic pills that will turn your child invisible whenever he’s showing off.” The books were hopelessly dated even back when I read them– they all involved happy housewives and mostly absent husbands, and everyone wore gloves and attended luncheons and ate ridiculous 1950’s food. Which is what brings me to this, um… masterpiece.

Because really, the 1950’s produced some seriously awful stuff, and while I think that the foods mentioned in the Mrs. Piggle Wiggle books were deliberately exaggerated (prune, noodle, and sardine surprise, anyone?), this one was just too bizarre-yet-plausible to pass up.

The table was decorated with pink tulips, a pink tablecloth, pink candles, pink napkins, and pink nut dishes. The main course was a maraschino cherry, walnut, marshmallow, pineapple, strawberry, cream cheese and cabbage molded salad, accompanied by pink biscuits. There were also pink mints and pink gumdrops. And luckiest of all, Mrs. Harroway just happened to be dressed entirely in pink with even pink gloves and pink roses on her hat. All through lunch she was so happy and gay everybody said, “You look adorable, Helen dear, I wish I’d worn pink.”

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