There is nothing like a fresh egg straight from the farm – thank you @Porteuspark_ for keeping us in eggs! With a new delivery recently we have been experimenting with Hollandaise and Béarnaise sauces for our weekend breakfast cook up (those recipes for another day).
Egg yolks are the key ingredient for both sauces, which means left over egg whites.
I’m not a fan of Pavlova. I think it’s the cream, but it is my least favourite dessert. We’ve also not had any suitable fruit in the house to make a decent Pav.
Instead, I’ve been going mad over meringues. The family inform me that I’ve nailed it with this recipe.
Enjoy!
Meringues
- 2 egg whites
- 1 teaspoon white vinegar
- 2/3 cup caster sugar
- Pinch salt
Make sure the mixing bowl is DRY. Combine egg whites, vinegar, sugar and salt in the bowl of the electric mixer. Beat on high for 15 minutes. Fold in icing sugar.
Use 2 small spoons to scoop mixture and push off onto a lined biscuit tray.
Bake in a very slow oven (120C conventional/100C fan forced oven) for 1 hour.
Makes approximately 12.
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