"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> 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

Oh ! The pic is a little confused. The top seams a cap! But I think it is
the meringue.
BTW Thank you Wayne. You are always very kind.
I will try also your recipe.

--
Cheers
Pandora