In the past week I have had two nights of culinary team practice (yes my school has a competitive cooking team), a French club Halloween party (I’m the prez), school, and my week was completely messed up because my school gave us Friday off so I almost forgot about this blog post.  But, thanks to conveniently located ingredients like eggs and sugar I was able to make this recipe from Emeril’s cookbook. (No “bams” were said during the making of this dessert)

I was given the chance to make three things I have never made before through this recipe: meringue, whipped cream, and strawberry puree, all of which took a long time.  After cooking the meringues for two hours they had to sit in the oven (while it was off) for four hours.  Then I had to strain two cups worth of pureed strawberries through a fine-mesh sieve.  In all it took about seven or eight hours to make this dessert but it was absolutely delicious.  I wasn’t sure if I would enjoy the meringue because of the slightly chalky outside but the center had a nice chewy consistence ,like nougat, which went well with the berries and whipped cream.

So, three weeks down six to go