Having had pasta carbonara for dinner on Saturday meant that
I had quite a lot of leftover egg white in the fridge. This meant one thing: I needed to make some
meringues to use it up. It’s been a long
time since I made meringues (possibly more than ten years) and I’d forgotten
just how yummy they are (I’m not a big fan of shop-bought ones). Add some raspberries and whipped cream and voilà! yummy Eton mess for pudding. Thumbs up from hubby and Jessica. Plus the surplus meringues freeze quite well
so we have some ready for another day.
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