my meringue affair.

Did you know that four little egg whites can magically turn into dozens and dozens of sweet airy bites of bliss? I long ago banned myself from making meringues because I could not stop from sneaking a few. Or, likely, more than a few. It’s the one treat I simply cannot be trusted around. But every once in a while I find myself making a custard or curd, with a bowl of left over egg whites. I mean, really, what’s a girl to do?

Waste not want not, after all.

I found myself in just this predicament last night, while working on an ice cream recipe to cast off the summer heat that lingers long after dark in Tennessee. So into the mixer the egg whites went. It was then I realized I had another gift from summer, fresh berries. Long story short, today we have a very last minute menu update. The summer berry pavlova with whipped mascarpone at 1871 Bakehouse.

Enjoy one. Or three. I won’t judge.