I THOUGHT YOU'D LIKE IT I wanted to flail at you about it in IRC the other day but we kept missing each other
(so me_and is into the lemon-basil combination, and into lemon meringue pie, and I THINK YOU CAN WORK OUT WHERE I AM GOING WITH THIS)
(I'm actually not sure... what else to infuse the egg white with tbh -- because you want to do it only with things that would risk making the sugar clump, but also only with things that won't adulterate the egg white enough to stop it forming a stable foam, right? and quite a LOT of things you can reasonably do with infusing sugar, like lavender/chamomile/vanilla; even rosemary or lemongrass I think would probably in general be easier to infuse the sugar with. I mean, I suppose you could in fact do lemon balm OR WAIT WHAT AM I TALKING ABOUT MINT. MINT IS AN OPTION. Okay! So! All the actually leafy herbs! -- but yes, the possibilities of combining appropriately-infused egg and sugar to get contrasting-flavour meringues... :D)
(ahhhh lime-leaf-infused sugar for lime pies?? bay sugar???? SUCH POSSIBILITIES)
no subject
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(I'm actually not sure... what else to infuse the egg white with tbh -- because you want to do it only with things that would risk making the sugar clump, but also only with things that won't adulterate the egg white enough to stop it forming a stable foam, right? and quite a LOT of things you can reasonably do with infusing sugar, like lavender/chamomile/vanilla; even rosemary or lemongrass I think would probably in general be easier to infuse the sugar with. I mean, I suppose you could in fact do lemon balm OR WAIT WHAT AM I TALKING ABOUT MINT. MINT IS AN OPTION. Okay! So! All the actually leafy herbs! -- but yes, the possibilities of combining appropriately-infused egg and sugar to get contrasting-flavour meringues... :D)
(ahhhh lime-leaf-infused sugar for lime pies?? bay sugar???? SUCH POSSIBILITIES)