Comments on: Symphony of Sugar

By: Patty

Patty — Sat, 08 May 2010 20:05:02 +0000

Gorgeous tart! Beautiful combination of flavors and textures. Great story and photos too – you’re very talented. Thank you for sharing. :)

By: Elissa

Elissa — Mon, 05 Apr 2010 23:52:03 +0000

Raizi – Great idea about the meringue! Also, as to your second comment, I’ve made that meringue before and love it (it’s the base of my favorite swiss meringue buttercream) but I’ve wanted to master the technique I used for this tart for a long time. Finally did it! :)

By: Raizi

Raizi — Mon, 05 Apr 2010 20:00:13 +0000

I have been to your blog before but never fully read your postings. You write beautifully.
I have 2 comments:
1. You mentioned that you had extra meringue. What I do normally is spread a layer of meringue onto the curd once it has cooled slightly. Then I pipe the stars of meringue onto it. It fills in the empty spots and adds more of a meringue layer to each slice.
2. Why do you make your meringue that specific way? I normally melt 1:2 (egg white:sugar) on a double boiler until the sugar have melted and you cant feel them. Then whip them up in my KitchenAid. You can even use the KitchenAid bowl as the top of the double boiler (one less bowl to wash). It is called a Swedish Meringue. It comes out very smooth and shiny. The process of melting the sugar causes less of a chance for the meringue to separate.
Just my two sense…
Happy Baking!

By: Cindy

Cindy — Mon, 05 Apr 2010 16:57:43 +0000

Mmmmm! This recipe looks absolutely delicious! Love your photos as well! =)

By: liannelow

liannelow — Sun, 04 Apr 2010 22:39:56 +0000

this pie looks soooo pretty and I bet it tasted as good as it looks! (:

By: Jane

Jane — Sun, 04 Apr 2010 21:20:30 +0000

I loved your description of the sounds, and the feeling of the ingrdeients’ textures, that go along with baking. I feel exactly the same way. It’s clear how much you love it. You are a born baker/ chef! This tart looks beautifully professional.

By: Kaitlin

Kaitlin — Sun, 04 Apr 2010 19:50:27 +0000

I’ve totally been there with the bus ride issue. I was so happy that I was eventually able to have my own car. Oh, the annoyances that saved me! And I have always had the same thoughts about the kitchen making it’s own music. It’s almost a shame to try to mask it with my own!

This sounds amazing. I love how the meringue looks piped on top instead of smoothed over. It’s a very nice effect :)

By: deana@lostpastremembered

deana@lostpastremembered — Sun, 04 Apr 2010 18:28:33 +0000

Wow, that tart just took my breath away.. great photo and good recipe!!

By: Jenny

Jenny — Fri, 02 Apr 2010 19:34:31 +0000

I’m so inspired by your post – and just back from Hawaii, I have lilikoi (passionfruit) on the brain. I think I’m going to experiment…

It was so nice meeting you at the Foodportunity event – we should get together sometime!

By: Marta

Marta — Wed, 31 Mar 2010 18:45:56 +0000

It’s not surprising that you find peace once you put on your headphones and turn to yourself – your writings tell us you must be good company…
I could really use a bite of that wonderful pie now!

Excellency has to be “your middle name”, once again, congratulations on your writing, bakery and photography!