Saturday, April 11, 2009

A TALE TWO PEEPS



Last year I made Peeps out of meringue. They did not work out as I had planned because I am get impatient in the kitchen sometimes. This year I followed a recipe from MSL. It only called for gelatin and sugar! I busted out my kosher and veegs gelatin and got to work. After like 15 minutes in the mixer, nothing was happening. Bummsville! I hastily added some egg white (as the gelatin had not congealed at all and was still a viscous liquid, it was safe to do so) and ta da! Marshmallow started to happen. I think what happened is I treated the kosher gelatin like regular gelatin. I did not boil it for instance. My question is, had I boiled it and added just the sugar, where is the volume (imagine fluffy clouds of marshmallow) supposed to come from? I am asking you Martha! Without the egg whites, I don't see how that is gonna go down. But I am not Alton Brown so maybe there is a good reason. If you know please tel me. So anyway, my peeps though not a complete failure are VERY delicate. they still look cute tho!

3 comments:

  1. A poem, for NLK, on this rainy Easter eve:

    The delicate peep
    Sent into my mouth
    So sweet
    Like a sugar cloud of whimsy
    My diet plan, so flimsy
    But such the worthwhile treat.

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  2. That is the best poem ever! Thanks Mama I loves you! Thanks for trying all my sweet stuff all the time.

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  3. I'm assuming you used agar agar.
    It behaves VERY differently in recipes than regular (from animal) gelatin. Besides being WAY more expensive it is not as "powerful" as reglar gelatin. I have some info on it somewhere. If I find it, I'll come back and leave info.

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