You may wonder what has become of my huge egg mountain….well, we made meringues!
My Big Girl and I spent a lovely morning churning out meringues of all shapes and sizes. It was a basic two eggs whites to 2 oz of sugar mix and, of course, we used eight egg whites as I needed to make at least a small dent in the egg pile. We baked the small ones for 40 mins and the larger ones for 70 mins in a preheated oven at 150°c.
So much fun can be had with a piping bag – Big Girl is rather nifty with the piping bag and loves to ice cupcakes. She had a go at making meringue butterflies, flowers and regular swirls.
After a while we thought we would explore further with the addition of a little food colouring introduced to the piping bag through a straw. This gave a lovely pink stripe to our meringues as they appeared out of the piping bag.
With a particular dessert in mind I also piped tiny little swirls, some with a pink stripe and some with a flaked almond to the top.
They keep really well in an airtight container. Mine have not lasted a week as they have made tasty additions to yoghurt, cream, fruit or my lemon dessert creation. I will try to find time to tell you more about the lemon dessert tomorrow.