Ming Tsai

Recipes

Directions

Flambéed Ginger Peaches Sundae with Brown Sugar Meringues

In a sauté pan over medium-high heat, melt butter and add ginger and sugar and stir to dissolve. Add peaches and cook for about 1 minute. Add rum and flambé (or lemon juice). To serve, scoop your favorite vanilla ice cream into a bowl, top with peach flambé and brown sugar cookies and freshly cracked black pepper. 

Brown Sugar Meringues

Preheat oven to 275 conventional. In the bowl of a very clean stand mixer fitted with a whisk, whip egg whites until stiff. Gradually add brown sugar, crumbling between fingers as you add to bowl. Add salt and continue whipping until meringue is stiff and glossy. Using two tablespoons, scoop meringue onto parchment-lined cookie sheet. Bake in middle of oven for  about 1 hour and 10 minutes convection  or 1 1/2 hours conventional or until meringue cookies are dry in the center.  To check, using a spatula, lift a cookie off parchment; if cookie comes off cleanly and bottom is uniform in color, it is dry; if center looks darker, it is not completely dry; continue cooking. Let cool and store in airtight container for up to one week if not using immediately.