Tuesday, June 11, 2013

Feijoa zest meringues for Sweet New Zealand


In this post I mentioned using feijoa zest, I have use them before for this cordial, but I wanted to experiment more. Feijoa zest is bitter, that kind of bitter that makes you think that in large doses could be poison (possibly, anyone knows?) just like apricot kernels or fern fronds, but in small amounts, and occasionally, they feel safe (and I am still alive!). And they were good, possibly not as good as my favourite passion fruit meringues, but still good! 



First I put into a pot the zest of about 20 feijoas (you don't need all these, but there is another recipes coming out of this!) with 500 ml of water and 100 g of sugar, and I made a thin syrup. Then I drained about a tsp of zest and set it aside for the meringues. With the rest I made agar agar jelly (the next post). For the meringues I used 3 eggs white at room temperature and 150 g of sugar (normal white sugar). Once the egg whites and sugar were well beaten and stiff I added the zest and also one tbsp of cornflour to 'dry' the mixture (moisture from adding fruit or something moist to the meringue mixture can ruin meringues). I spooned the meringues on an oven tray and baked them at 50°C for about 4 hours. They were crunchy outside but moist inside. I tasted them first, for poison of course, and then I offered them at my Slow Food committee meeting. Nice to have foodies to experiment on!






This recipe is for Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our June host is Sue, click here to enter.








Photos and Recipes by Alessandra Zecchini ©

12 comments:

  1. I didn't know you could use feijoa skin! I'll have to pass this recipe on to my family. (I live on the other side of the world from the feijoa supply!)

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    Replies
    1. Ho letto su wiki in italiano http://it.wikipedia.org/wiki/Acca_sellowiana che ce ne sono anche in Italia, un'amica sarda mi ha detto che li aveva in giardino, forse sono solo in giardini privati, ma vuole dire che le piante si possono comprare...

      No skins are not usually eaten in NZ, I am experimenting here!

      Delete
  2. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

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  3. Wow, I am not sure if I should feel honored or offended...

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  4. non ho mai sentito parlare di feijoa, almeno ho visto le foto, grazie !

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  5. Very cute! I like the idea of using the skin as it is so fragrant. Do you have any other feijoa skin recipes?

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    1. There is this one http://alessandrazecchini.blogspot.co.nz/2011/04/feijoa-and-lemon-zest-cordial.html

      and then I'll publish another one soon!

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  6. You can absolutely eat the skins of Feijoas without poisoning yourself :-) I grew up eating them skin and all and prefer to eat them this way over peeled ones. xx

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  7. And you are obviously still alive :-) Good to know!

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  8. Alessandra, you are so wonderfully creative. I never would have thought of using the feijoa skins, but I can totally understand how that bitterness would make an interesting alternative to lemon zest for example. And even better that you have lived to let us all know that it is safe :-)

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  9. Cheers Sue, still alive and well, and thank you for hosting SNW :-)

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