Brownies, cupcakes, macaroons, cake-pops, whoopie pies - all delicious, all very naughty but they're also all just a little bit passé.
Cupcakes? So Sex & the City, so twelve years ago.
Macaroons? Popping up everywhere in their pretty pastel hues but mirage-like in their ability to look like a macaroon but taste like cardboard. We're sticking to Laduree.
Cake-pops? Super cute but now even peddled by the likes of Starbucks...
So what's a forward-thinking girl with her finger firmly on the fashion pulse to do then when she needs a sugar high? Call in the Meringue Girls of course...
Cupcakes? So Sex & the City, so twelve years ago.
Macaroons? Popping up everywhere in their pretty pastel hues but mirage-like in their ability to look like a macaroon but taste like cardboard. We're sticking to Laduree.
Cake-pops? Super cute but now even peddled by the likes of Starbucks...
So what's a forward-thinking girl with her finger firmly on the fashion pulse to do then when she needs a sugar high? Call in the Meringue Girls of course...
We were lucky enough to grab five minutes with the girls to catch up on all things sugary and sweet...
Tell us a little bit about Meringue Girls. How did you get started and what was your inspiration?
Stacey and I are both trained
chefs. Six months ago our head chef, Nico, mentioned a new TV culinary
series called Cooks To Market which he had seen on Twitter. In
each programme two sets of food business entrepreneurs go head to
head to prove that their product is best. Once the fight is over, the
winners get a chance to pitch their product to a panel; sort of like
a Dragons Den meets Apprentice meets Master Chef.
Stacey and I applied, got through
the rounds, and had to battle it out against a team producing Indian
street food - Bhel Puri. The show hasn't been aired so I can't reveal the
outcome just yet.. but we are cringing about seeing ourselves on the box!
The idea came about as we could see
that the cupcake fad was fast dying, and people were looking for the next big
sweet trend. Our meringues are unique - they are handmade, bitesize,
freerange, and full of natural & delicious flavours such as matcha
green tea, pistachio & rosewater, strawberry & black pepper, and coconut
& hazelnut.
Since the show we have been trading
at street food markets and food shows like Feast & Taste of London.
We are just about to start a regular pitch at Street Feast in Hackney
Downs, and have signed up to Kerb (the new Eat.St), we really enjoy the street
food trader life - its a big fun community.
A huge percentage of our meringue
orders come from Fashion & PR companies - we’ve done loads of exciting
launch parties and events, for Vogue Night Out, Warehouse, River Island,
Whistles, L’Oreal and as of yesterday, Alexander McQueen! We love doing
these jobs as we get to create bespoke flavours, and people seem to love our
meringues with a glass of champers!
We are also in talks with three of
the biggest high end food hall retailers in the UK. From the initial idea
to seeing the product on the shelf is a long process, but we are almost there...
What's been your favourite
Meringue job so far?
Every day just gets better and
better! Three weeks ago it was when Vogue asked us to do meringues for them,
last week it was when Gizzi Erskine asked us to so the Asian inspired petit
fours for her Korean Pop Up event and this week, well....... obviously the
job for McQueen!
Describe a typical day in the
life of a Meringue Girl?
Images via: http://www.facebook.com/MeringueGirls
The Meringue Girls
Currently cooking from Hackney, London.
Tel: +44 7815 135216
Email: meringuegirls@hotmail.com
The Meringue Girls
Currently cooking from Hackney, London.
Tel: +44 7815 135216
Email: meringuegirls@hotmail.com
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