Chocolate cream pie
Dec 17, 2022 12:11:44 #
Dec 17, 2022 12:17:46 #
And it does LOOK GOOD! I'm reading chocolate but I'm thinking and tasting lemon meringue.
Dec 17, 2022 12:25:12 #
Dec 17, 2022 12:54:27 #
Well, meringue is meringue, after all. You can't see the inside from that photo, here's a shot after removing a couple of slices:
Dec 17, 2022 17:08:13 #
mikenolan wrote:
Well, meringue is meringue, after all. You can't see the inside from that photo, here's a shot after removing a couple of slices:
I certainly hope you removed the slices to your stomach 😋😋😋😋😋
Dec 17, 2022 17:24:33 #
I've had one slice so far, my wife has had two, but it was for her birthday yesterday.
Dec 17, 2022 19:17:40 #
mikenolan wrote:
It tastes as good as it looks, too.
That is a great photo of a tasty looking pie!
Dec 17, 2022 20:13:50 #
Dec 18, 2022 07:05:02 #
Beautifully done, pie and photos. Great job with the meringue, I never am able to get the height that you achieved.
Dec 18, 2022 09:28:19 #
God does that bring back memories. As teenagers we spent a lot of time in a local diner that made its own desserts.
The two best were Lemon Meringue and Chocolate Cream. Both were about 9 inches tall if I remember correctly.
Oh, to be back in the good old days when calories didn't matter!
Great photos.
The two best were Lemon Meringue and Chocolate Cream. Both were about 9 inches tall if I remember correctly.
Oh, to be back in the good old days when calories didn't matter!
Great photos.
Dec 18, 2022 10:16:03 #
Oh WOW! The Art of Meringue done up VERY well here! Nice work and images, mikenolan! 
Dec 18, 2022 10:25:45 #
This was a 5 egg-white meringue, using the classic ratio of 2 tablespoons of sugar per egg white, plus a pinch of cream of tartar. It did weep a bit, but that's almost unavoidable with a French meringue.
Dec 18, 2022 12:52:36 #
Dec 18, 2022 16:00:49 #
mikenolan wrote:
It tastes as good as it looks, too.
Great shoot. Love it. Meringue look great!
Dec 18, 2022 18:19:50 #
mikenolan wrote:
This was a 5 egg-white meringue, using the classic ratio of 2 tablespoons of sugar per egg white, plus a pinch of cream of tartar. It did weep a bit, but that's almost unavoidable with a French meringue.
Thanks for sharing your recipe, Mike.
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