Thursday, 26 April 2007
More pink food
We love meringues. Every time I cook something that requires an egg yolk I end up making meringues with the leftover white as I can't bear to throw it away. They're so easy, assuming you have an electric whisk, no way I'd do this by hand. For each egg white you use 65g of caster sugar. Stiffly whip the egg white, then whisk in half the sugar until it is glossy. Fold in the remaining sugar, then pipe or dollop it onto baking sheets and bake in a low oven (100C or so) for about an hour. Ideally then you turn off the oven and leave them in there to dry out, but we often just eat them straight away.
This weeks' batch were pink (of course), but we also really like a bit of cocoa in there to make them chocolatey, and just golden caster sugar makes them a very pretty fawn. Here's one of the little pink ones next to a shop bought meringue.