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Originally Posted by Curly
Remember to get the baking tray!
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Thanks, but can you wait until I'm down the road at the shops before reminding me?
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(Also remember to invite me the next time you make meringues. They sound delicious even at 6.45 in the morning.  )
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Originally Posted by tirsales
It's 08:07 AM - and they still sound delicious |
They're a bit of a kids' food, unless you're doing something else with them (normally you'd sprinkle hundreds-and-thousands on them for the kids), but they're also nice if lightly crushed and stirred through icecream. With tonight's raspberry icecream (I use one punnet of raspberries and caster sugar to make the raspberry syrup that's added to the
crème anglaise base, and one punnet roughly chopped for texture) I'll lightly fold through the meringues just before serving.
A slightly easier variation than icecream is to use them to make any kind of variation of Eton Mess (strawberries are traditional, but I've seen it or had it with mango, peaches or rhubarb) and put
that in the top half of individual
panna cotta set in brandy balloons (I like the Eton Mess if the cream is whipped with a bit of icing sugar and vanilla essence, as some do with pavlova).
Cheers,
Marc