December 21, 2014 by unclespike218
How else can I explain making a perfect set of peppermint meringues last night, then screwing up chocolate-orange meringues TWICE today? Time the first: set the temperature to 350 instead of 250. Burned within 45 minutes, huzzah. Time the second: neglected to add powdered sugar to the meringue mixture after adding the regular sugar, orange oil, and cocoa. I DID get the temperature right this time, but couldn’t figure out why the meringues seemed so dense coming out of the pastry tube. Oh, and to cap it all off, I realized after I put the second batch in that I had actually left out the powdered sugar ON THE FIRST BATCH TOO. Yeesh. And I’m in a line of work that requires me to hold my students accountable to tiny details? When I can’t pay attention to this damned recipe and get it right on the first try? Ugh.
Oh well. The meringues are in the oven, and there they’ll stay until they’re finished cooking. They’ll be okay, I hope. Not inedible. Just…dense and not as sweet as they could be.