ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205), James’ take:
blogger James, lovely wife and young son, dropped from the sky on Hawaii for a visit. we met and were delighted to share dinner at Helena’s Hawaiian Food. be sure to read about this restaurant! (whole in the wall authentic old hawaii food, james beard awarded!)
can you guess what cakes are these from James’ kitchen?
closeup takes on ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205):
hector’s take on ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205)!
several students if i practice magic for perfect meringue. ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205) has the best one can make. the meringue is supple, billowy, never cloyingly sweet, doesn’t stick to your teeth, it is pipeable, and it does not water down!
it is essentially an italian meringue:
1- sugar is heated with water and lemon juice till 248 oF. temperature accuracy is essential and with today’s widely available digital thermometers is easy to achieve. these are nowadays easy to use and affordable models are also great.
2- whites are whipped on a pristine grease-free mixer bowl and mixer whisk! just prior use, rinse the mixer’s bowl and whisk with hot water and air or towel dry with a clean cloth or fresh sheet of paper towel.
3- the hot syrup is added to the whipped whites and meringue is born. this is as stiff as it gets.
progress takes on ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205):
1- scratching the top crust off
2- torting in half
3- moistening with lemon syrup and filling with lemon curd
hector’s take on ROSE’S heavenly CAKES: Lemon Meringue Cake (page 205) uses:
1- kona’s calamonsi juice for lemon juice
2- england’s tiptree lemon curd
when local and imported makes synergy!
