On Fri 30 Jan 2009 03:07:24a, Pandora told us...
>
> "Giusi" > ha scritto nel messaggio
> ...
>> "Pandora" ha scritto nel messaggio
>>> Thank you Wayne! It seams very good. Now I must save and translate.
>>> Then if > I have to ask something I 'll have to desturbe you again
>>> I think I have not the "pie plate". I have to search it on web to
>>> understand > what it is. Then I must search cream tartar because not
>>> many shops sells it.
>>> BTW thank you again Wayne for your sweet recipe.
>>
>> Pandora, here are the alterations you need. *BTW, I did buy a pie
>> plate&pan in silicon at Eurospin. It is a wide and shallow baking form
>> with sides that slightly slant outwards.) Do you have measuring
>> vessels?
>>
>> Instead of Crisco use strutto.
>> Cream of tartar can sometimes be bought at la farmacia, but can be
>> replaced with a drop of lemon juice.
>>
>> The meringue is not crisp and crunchy like Italian meringa, but is soft
>> and cloudlike when it is done. Be careful to see that the raw meringue
>> is spread to the pastry really well, because otherwise it will detach
>> while cooking and become an island.
All good point, Giusi. However, due to the baking technique of this
meringue, it does have a slightly crisp exterior while still having a soft
cloudlike interior.
>> Do not be tempted to make a sweetened crust, as the magic of this pie
>> is the contrast of salty, tart and sweet together.
>
> Thank you Giusi for the precious suggestions! I have many silicon pan.
> Now I will see. I can find crem tartar to the herborist.
> BTW if you have some pics tell me...
>
This is not a large or really good picture, but is the only one I have of the
finished pie.
http://tinypic.com/view.php?pic=33dfbc5&s=5
--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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