Birthday girl!

Where have the past 24 months gone?!

A meringue (or am I right)

The title of this post will only make sense to Glaswegians. I’ve been trying Italian meringue for no other reason than I had some egg whites left over and the recipe book says it’s complicated. You start with egg white of course…

Whipped into a frenzy

but instead of adding sugar you add boiling sugar syrup…

Bubble bubble

and beat it like crazy. The recipe warns not to let the sugar syrup touch the wires of the whisk which you’ll appreciate is tricky with a Kenwood. I’m not sure it was mixed enough but here’s the result.

Whiter than white

The advantage of this kind of meringue over meringue suisse is that it is much more stable and can be kept for longer before being used. Hardly a major consideration for a domestic cook I guess. The downside apparently is that it has a slightly chalky texture. The third type of meringue is meringue cuite which involves cooking the mixture in a bain-marie.
Apologies for the lack of posts. Nothing much to write about recently. However, stay tuned for pictures of Frances the Frog’s second birthday later this month!