Life

3 of the Craziest Recipes from the New Milk Bar Cookbook (Fruity-Pebble Meringues!)

It’s no secret that we have a slight obsession with Momofuku Milk Bar owner Christina Tosi. While we learned firsthand in one of Tosi’s baking classes that nothing simple comes out of the Milk Bar kitchen, we were elated to pour over her new cookbook, Milk Bar Life. Among the 100 or so sweet and savory recipes are Fruity-Pebble Meringues, Salt-and-Pepper Cookies, Sour Cream Cookies, Burnt-Honey Mustard Dip, Kimcheez-Its with Blue Cheese Dip and Mac-‘n-Cheese Pancakes. If you’re looking to throw a dinner party no one will ever forget, check out three of our favorite recipes below.

FruityPebbleMeringues_MILKBARLIFE

“Milk Bar Life: Recipes & Stories” copyright © 2015 by Christina Tosi. Image by Gabriele Stabile and Mark Ibold

 

Fruity-Pebble Meringues with Passion Fruit Curd (makes about two dozen meringues)

“These sweet little things are a cheery, crisp yet somewhat chewy, rainbow-striped, bite-sized American take on Australian/New Zealand pavlova. They’re also flourless!” says Tosi.

  • 4 large egg whites (cold and fresh)
  • 1⁄4 teaspoon kosher salt
  • 1 1⁄2 cups confectioners’ sugar
  • 2 cups Fruity Pebbles
  • Passion Fruit Curd
  1. Heat the oven to 200°F.
  2. Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on high until fluffy, about 2 minutes. Sprinkle in the salt and whisk for about 1 minute, until the salt disappears and the whites stiffen slightly. Add the confectioners’ sugar and beat until glossy, stiff peaks form, about 3 minutes. Whisk in the cereal until just combined, about 30 seconds.
  3. Pipe 1 1/2-inch rounds using a pastry bag fitted with a plain round tip or drop tablespoons of the mixture 2 inches apart onto greased or lined baking sheets.
  4. Bake for 3 hours, until the meringues are completely dry. They should feel hollow and be slightly cracked. Let cool completely on the pans.
  5. With a small spoon or the tip of a knife, hollow out the bottom of each meringue and pipe or spoon in passion fruit curd until it begins to creep out of the bottom. Serve, or store right side up in an airtight container in the fridge for up to a week.

Passion Fruit Curd (makes about 3/4 cup)

“Passion fruit curd is by far my favorite thing to eat with a spoon. Or layer into a cake, scoop into a pie shell, or stuff into meringues. Making a small batch of this liquid gold in the microwave is a cinch. If you are without microwave, poor you, cook the mixture in a small heavy-bottomed saucepan over medium-low heat, gently bringing it to a boil.”

  • 1 large egg
  • 3 tablespoons sugar
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 cup passion fruit puree (found online and in Latin supermarkets)
  • 6 tablespoons (3⁄4 stick) unsalted butter, melted
  1. Whisk together the egg, sugar, and salt in a microwave-safe bowl. Add the passion fruit puree and butter and whisk until completely smooth.
  2. Microwave on high for 30-second intervals, stirring after each one, for 3 to 4 minutes until the mixture is thick and custard-like. Refrigerate for 1 hour, or until set, or transfer to an airtight container and refrigerate for up to 1 week.