Making bernaise sauce requires egg yolks but no whites. I normally just throw the egg whites down the sink (naughty, I know) but this time I thought I'd use them to make meringues! And I'm pleased I did. Using an online Rachel Allen recipe, I whipped up a little batch of loveliness. Swirled with a bit of Vanilla essence right before baking and spooned on, not piped, I was pleased with the crunchy exterior and sticky interior. Next time I shall also make the fruit compote and whipped cream... But for now I am just munching through my meringues. Yummy :)
8 comments:
Can I come round and have one? I love meringues. I may have to make some.
Oh my, can I come and I'll bring some fruit tart? We mostly eat egg whites (omelettes, yum) so this is another nice use for them. I also never know what to do with yolks except creme brulee so bernaise sauce is another nice idea!
Those look great. yum!
Mmmmmm! yum!
They look incredible!
meringues are my nemesis, they terrify me. One bad experience put me off for life but I want so badly to master them.
@ Rachel - Of course, and if they're all gone then I can make some more. And some more bernaise too... It's so yummy!
@Chicncheap - Mmm fruit tart. And creme brulee is a great idea. I'm yet to try making one, I fear it will all go horribly wrong...
@Brazen and Everybody says don't- Thanks :)
@Peonies - I'm sure you can, this was my first time and they were easier than I expected but no chance without an electric blender! Thankfully we have my grandad's 70s Kenwood, which is still going strong! Plus I'm sure when you do make some your pictures will be far superior to mine :) Good luck x
OooHHhh!!!! so yummyyy... I think I need to learn how to make some meringues.
Omg, those look so good! I've never had a homemade meringue before. Good job!
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