f O O d AMERICAN CLASSICS

S C O T T P E A C O C K ’S

c h o c o la te

m e r in g u e p ie

by RICHARD SW EA RING ER

I

' RICHARD SW EARING ER

produced by NANCY W A LL HOPKINS and

SCO TT PEACOCK photos ANDY LYONS

recipe SCO TT PEACOCK

food styling JIL L LUST

M i sta .•

WHIP UP THE CREAMY MERINGUE AND SILKY

CUSTARD FOR THIS PIE—AND BECOME A

BETTER COOK WHILE YOU’RE AT IT.

“Those two techniques open up a world of great eating” says Chef Scott

Peacock. “Whipped egg whites are used in souffles, angel food cake, and all

kinds of desserts. Custard is delicious in parfaits, tarts, and cakes, and it’s

handy when your heart cries out for a bowl of pudding.”

The key to a great meringue is beating by hand. It may seem old-fashioned,

but the little investment of work has big rewards and takes just 3 or 4 minutes

longer. “It’s satisfying to create something completely by hand,” says Scott

“Not only that, but you get more volume, and there’s less risk of overbeating.”

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MAY 2010 BETTER HOMES AND GARDENS