When I’m looking at recipes and thinking about what to make, my favourites are always the ones that I have all the ingredients for on hand, or can easily substitute with something else. I’ve been eying the applesauce with a meringue cap for ages on Orangette for ages, since I started digging back into the blog archives after I read Molly Wizenberg’s A Homemade Life, but I didn’t make it until this rainy afternoon. I had it for dessert, after my lunch.
Now that I’ve made this and tasted it, I don’t know why I didn’t just make it earlier. It’s so easy and quick to put together: the longest you’ll be waiting is while it’s in the oven, though the wait is worth it. I’m especially happy about the meringue and that it worked out in terms of sweetness, as my past endeavours with meringue weren’t sweet – mainly out of my thoughts that too much sugar or honey was being used in a recipe for a small amount of egg whites. This led to a kind of love-hate relationship with making meringue: I loved the idea of meringue, but didn’t like making it because of too many incidents of eggy, not sweet enough, and, according to my sister, once salty. This all changed for the better when I successfully made meringue cookies back in May of this year, inspired by some meringue cookies that were “just right” that I ate at a friend’s place. That is why I haven’t really featured any meringue recipes before, but this one will be the second one now, after the Peach Melba Spoom.
Meringue and I are reconciled.
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