As Italian Meringue is not cooked in the oven, it can be made with fructose.
I’m always amazed how people conduct business. We are at the stage of our building project that involves some of the finishes. I need a blind in our cottage bedroom and blinds in our main bedroom. I had intended to go with curtains in the two guest bedrooms and so dug out the box with the curtains in them from under the eaves. When I took the first curtain out I saw it was stained. I put the curtain in the machine but sadly the stain is permanent. So, I decided we would put blinds into the other guest bedrooms as well. I was given the name of a lady who is local and she came to see me. I showed her which rooms were ready for window coverings and helped hold her tape measure while she measured up. She was not sure of what to do in our main bedroom with regard to the door but assured me her engineer husband would come up with a plan. I told her the blinds had to be blackout and once I agreed to go with vertical blinds she showed me colour samples. With only 4 to choose from I decided on the silver. She then asked me about the dining room, and got very pushy when I told her that I wasn’t thinking about window coverings for there. She told me that we have no privacy in our cottage lounge either and must put in blinds. After 10 years I’m still not bothered that there is nothing over the windows.
Her quote arrived the next morning, and thinking it was too cheap (don’t laugh), I decided to get a second quote. The gentleman who came to see me was friendly, and even offered to install the cottage blind first so that I could be sure that I liked it. His colour choices were larger and he had a solution for our bedroom door. He also did not ask about the other 3 doors and 9 windows! I chose a sunning metallic charcoal and have gone with his quote, even though it is slightly more expensive.
Before I made up my mind I asked the lady if I could drop off her sample and see the blinds she has in her bedroom. Sadly I was told that this would not be possible. When I told her I was going with someone else she said I could drop the sample off, and if she wasn’t at home to leave it in her post box. I made sure she was home, but as she didn’t respond to the bell, I did as she asked, and left her a message. She has not even said thank you or asked why! Now I’ve already told one person not to bother using her for a quote! She is pushy and not gracious in ‘defeat’.
I thought that Italian meringue would defeat me, using fructose instead of sugar. But I must say, I was so impressed with the way it held up when I used it to make my Paris-Brest pastries. I think this meringue would be much better to use when making floating islands and if I ever make them again, this is what I will do. The meringue will not last so make sure you make it when you need it.
- 300 g fructose
- 100 mls water
- 4 egg whites
- Place the fructose and water into a saucepan
- Heat on a medium temperature until soft ball stage (116° Celsius)
- Place the egg whites into a stand mixer and whisk until stiff
- Add the syrup slowly, whisking continuously
- Continue whisking until the meringue is cold