Okay, it didn't turn out as a margarita soufflé. . .

[xiphias]

Instead, it ended up looking like, and having the exact texture of, lemon meringue pie. Except that it tastes like a margarita.

I just have to make sure that it's repeatable.

Okay. Here's what I did, partially for you, and partially for my own memory.

1 oz Jose Quervo Tradicianal
1/2 oz Cointreau
Juice of 2 limes
Juice of 1 lemon
1 oz raw blue agave syrup, dark. (That's a syrup made from agave nectar; it's a sweetener. You can get it at Whole Foods, next to the honey.)
1 egg white
1 pinch of powdered agar agar

Shake in cocktail shaker, hard, to foam the white.

Pour into large ramekin (your ramekin may vary -- we've got two ramekin sizes, and this is the larger one.)

When I did this, the foam stayed on top.

Put in microwave, and nuke for two minutes. (Your microwave may vary. You probably want to do it for a shorter period of time. Our microwave is low-powered.)

Take out, and let cool to room temperature.

Right now, after a couple hours of cooling, it's perfect. It may get too solid later, so, for the record, it's probably about 2 and a half hours after I nuked it, and it's really good.

Comments

[xiphias.livejournal.com]

I found it at the Super 88 -- the Asian import grocery store. It's a little packet of white powder imported from Thailand . . . um . . . that sounds a lot worse than it is. . .

Seriously, most of the writing is in a non-English alphabet which I do not recognize, but bouncing around Wikipedia convinces me that it is probably Thai, and it is Telephone brand agar powder.

It's got a little logo of a person talking on a telephone. I'm sure that there is a logical explanation somewhere in the corporate history of the manufacturer.

[voltbang.livejournal.com]

The interwebs say gelatin can be substituted. However, tonights very first lesson is, maintain a firm grip on the cocktail shaker. Tonights second lesson is that these ingredients are very very sticky, but smell good.

Maybe tomorrow.

[xiphias.livejournal.com]

What I'm noticing is that gelatin and agar work differently. So I'd love to hear, once you clean the kitchen and try again, how your variation comes out.