i got a recipe from marthastewart.com. the recipe for pastry cream filling required eggyolks. not wanting to waste the eggwhites, i thought i'd make something else with it. i decided to make meringues too.
okay okay, maybe i was ambitious to want to try 2 different recipes considering that i started at 4 p.m. already. so i settled on the meringues first & put off making the eclairs on the next day.
the result? as usual, it was tiring & the kitchen got really messy. at first i thought the meringues failed because it felt a little sticky when touched & chewy when eaten. but after keeping it in an airtight container overnight, it became dry outside & crunchy inside. just as how meringues should be. the eclairs turned out not as puffy as they should be but these also tasted great!
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