Meringue Cakes
Description
This is not my recipe, but a recipe that I got off a Cook Book, the following notes was supplied from the Cook Book as well:
Main Profile: Crunchy apple meringue. Think something like an almond free macaron and you get up the alley, but this is crunchy all the way without the macaron gooey center.
Undertones: Apricot and brown sugar after notes starting from exhale and lingering. Tart and refreshing IMO.
Flavor notes as I go along:
TFA Apple Candy 2.5 percent:
Dual use. A nice hard candy apple bringing that sweetie feeling to the whole juice, being the main apple and sweetener all at once.
CAP Apple Pie V1 1.8 percent:
I wanted the little apple chunks. The meringues had this fake apple taste but with little apple bits that were like cooked apples always are. Apple Pie V1 is the only contender. I was worried the slight coconutty doughyness would make problems but it all worked out great.
TFA Vanilla Cupcake 2 percent:
Grounding. Without something holding down the bottom end so to speak this juice just screams at your taste buds. V Cupcake is nice and heavy without adding too much in the lines of actual taste. A nice texture to give more solidity to the meringue. I tried good old Sugar Cookie V2 also. This takes the juice into a 'Fizzer' chewy sweet territory. If you want it almost sherbet like instead of a meringue, go for the Sugar Cookie V2 at about 2.5 percent.
CAP Butter Cream 2.3 percent
Quite frankly it is the only cream I like. I am funny with creams. I tried desperately to do this mix cream free but alas, mouth feel was too sharp. Marshmallow was not an option here and it is already a meringue. Custard would have wrecked everything. So Butter Cream it is. Feel free to use your own creaming. If you like Bavarian Cream it WILL work. Butter cream just has way superior mouth feel IMO and that was the purpose here, a richer mouth feel so one can vape it as more than the odd overwhelming drip.
TFA Meringue 4 percent
TFA make the perfect crunchy hard meringue and I have been looking for an excuse to use it for a good while. It is nothing like a soft meringue on a pie for that look to FA.
TFA Brown Sugar 1 percent
Really does the job to help apples seem 'baked' as pretty much all baked apple desserts have that cinnamon and brown sugar coating. Cinnamon is OUT. It also helped making the apricot more 'Jammy' and 'Gloopy' which was one little side detail that took great importance for me. At least make the jam a little jammy.
FW Apricot 1.25 percent
And that's the apricot jam. FW always tastes like an alien candy. Delicious style IMO. The Apricot just did the job on the first roll of the dice. It is pretty bold and stands up easily so if you want more apricot tang up it to no more than 2 percent.
ADDITIVES ARE ALWAYS OPTIONAL
But I enjoy this mix best with BOTH Ethyl Maltol and Sucralose. I recommend:
EM - 0.5 percent. It is a complex juice. EM helps reduce steep time and slightly fuzzifies the edges between notes it really helps here.
Sucralose - If you are used to DIY and don't often buy you could go without completely most likely. It will have an off-dry to semi sweet mouth feel with zero sucralose.
To get into candy territory or making it taste commercial, about 1 percent TFA Sweet will do. EDIT: It is a 21 day steep. 7 days gives an indication of what it will be. But it is a normal, slow patient Bakery style steep unfortunately.
Mix with 60/40 VG/PG
Recipe
CAP Apple Pie 1.8%CAP Butter Cream 2.3%FW Apricot 1.25%TPA Apple Candy 2.5%TPA Brown Sugar 1%TPA Ethyl Maltol 0.5%TPA Meringue 4%TPA Sweetener 1%TPA Vanilla Cupcake 2%Total Flavor: 16.35%