"Giusi" > ha scritto nel messaggio
...
> "Pandora" ha scritto nel messaggio
>>
>> "Dave Smith" ha scritto nel
> that you put it in the oven for 10-12 >>>> minutes to brown. I don't see
> sticking in the oven for a few minutes as >>>> a lot of work.
>>>>>
>>>>>
>>> I was referring to the amount of work involved in whipping egg whites
>>> >> compared to whipping cream. Either can be done by hand or with a
>>> mixer. >> Neither is much more work than the other. The only difference
>>> is sticking the pie with the meringue into the oven to brown, and I
>>> don't think that >> is much work at all.
>>
>> Oh, I understand.
>>
>>>
>>> Meringue pie topping should not get hard. It should remain quite soft.
>>
>> Do you think it remains soft?
>>> Pandora
>
> I know it does if you follow the recipe and get rid of what you know about
> making meringa. This is very different to an Italian dolce. It won't be
> what you expected at all, but you very likely will love it.
> I first made it for a friend's birthday party and I had Italian kissing my
> feet! (exaggeration alert) I was later hired to make them for a First
> Communion party, and it is the most requested cooking lesson from
> Italians.. although I do not teach Italians very often. Because it was an
> ordinary everyday mummy made it food when I was a kid it has always blown
> me away that people here find it so unusual and delicious, but it is still
> my favorite pie. I'll email you the translated recipe. Try to find a
> dish made for baking quiche.
>
It's all ok, Giusy. But I want YOUR recipe because me too, I want to kiss
your feet DD

--
Cheers
Pandora