The idea to create a museum of meringue was born in April, 2008. The masterminds behind this project set out not only to restore the famous authentic flavor of the meringue. They wanted to create a space for visitors to experience something completely new. “We wanted our museum to immerse visitors in the atmosphere of a provincial house and to represent the everyday culture of the 19th century,” said Natalya Nikitina, director of the Museum of Vanished Taste...
The memory of Kolomna’s meringue did not reemerge until nearly a full century later. In 2008, the city hosted a sports competition accompanied by a cultural program, in which the city decided to present a unique symbol of Kolomna, something that set it apart from all others cities. And so the inspiration was sparked to restore the ancient recipe. It took a great deal of time and effort to find the recipe and recreate the complicated technique of preparing the meringue.
Apple meringue is a truly original Russian dessert created in Kolomna in the 16th century. Throughout history, lovers of this delicacy have included Ivan the Terrible, Catherine the Great, Fyodor Dostoyevsky and Leo Tolstoy. The meringue was made by starting with a special local variety of sour apples, and adding honey, nuts, and garden and wild berries. During World War I, producers of the meringue closed one after another, and the recipe that had been perfected over the centuries was lost nearly overnight.
The museum is located in a 19th century pavilion. The journey back in time begins when you open the gate: you are greeted by the hostess, clad in a 19th century crinoline dress and cap. The sweet aromas of apples, cinnamon and spices wafts through the air and envelopes you right from the doorstep. The hostess offers you tea and meringue, and invites you to listen to the stories of the town.
The interior of the museum was recreated based on descriptions by Kolomna writers. On Saturdays, a staged presentation of Chekhov’s plays is included in the cultural program. Photo: a museum guide laying the table for guests.
The Podolsk pastila contains no artificial color, preservatives, flour or starch. Its high pectin and fiber content make it a healthy treat. It is also distinctively low in calories, and along with milk, is recommended for industry workers in hazardous conditions.
The creators of the museum continue their search for “new” traditional flavors of the delicacy. They have already created the favorite flavors of Leo Tolstoy and Fyodor Dostoyevsky. The museum features a small shop where visitors can buy the delicacies neatly packed in elegant boxes.
The museum’s management is planning to open a café, a Museum of Sweet Dreams and a historical house that will expand the visitors’ journey into the 19th century
