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How to Impart Smokiness into Meringue
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I have an idea for a chocolate creme brûlée for the later part of the summer (in ode to the s'mores)
My idea is to cold-smoke a made Italian or Swiss meringue. Does anyone have experience with this or have any notions that could be sent my way? Thank you all
UPDATE: Made the meringue (Italian.) Cold-smoked the sugar for 30 minutes and it was somewhat smoky but had to continue on due to time restraints. Next time I'm going to smoke longer and also smoke the egg whites.
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