Tuesday, 12 July 2011
I had a couple of requests to show the fruits of my new oven; unfortunately I've not been taking that many pictures of the things that I've made due to disorganisation, but here are some meringues that I made last week.
Meringues SEEM complicated, and I don't know why I don't make them more often than about once a year, but as long as you separate each egg carefully, (and not straight into the mixing bowl), and as long as you have an electric mixer (ideally the freestanding sort as you can then just leave them for 5 minutes), they are really very easy, and all you have to do is work out what you want to do with the yolks. Mine look brown, not because I got the temperature wrong, but because I used unrefined caster sugar, which gives them a slightly fudgy flavour.
With the yolks, I made lemon curd, which I'd been enjoying recently from Marks and Spencer, but never previously attempted. Again, like meringues, easy peasy. You basically whisk yolks with sugar, heat it gently, melt in some butter, add lemon juice, and bring to a boil. Here's a link to Delia's recipe.
Meringues, fresh raspberries, greek yoghurt, and lemon curd - a winning combination.