Why Gasparini and why meringues? Well, Gasparini is supposed to be the father of italian meringue. Meringue has always been my favourite dessert, I suppose because my Irish grandfather had a poultry farm and we always had plenty of eggs and books about how to cook them.
One of my first vivid memories is when I was aboaut 5 years old and my mother had baked a batch of meringues, she did this on rare and special occasions, as they took so long in the oven, while they were baking my parents, my two sisters and I went to seal a deal on a car they were buying, one of those volswagon station wagons, it was a fishy deal as on our first ride from the dealers to our house the car broke down. By the time we got home the meringues were incinerated! the tears fell down my cheeks, and meringues became something of an obsession.
When I was small I used to look at the recipes in my mother's cookery books as a teenager I lost interest and in my firs years of marriage they were a challenge I would bake them with little success every time we had friends for dinner , it has taken me years and a lot of eggs to master them.
With the aid of J. my 15 year old son I hope to use this blog as a space where I can share my baking experiences.
