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> What should I do with them this time? After making fresh pasta last weekend I had the same guilty feeling, so I made some meringues. Whisk the whites up in a clean bowl with a pinch of sugar until soft peak stage, then gradually add way too much sugar for comfort (check any standard recipe) until very firm. Then put them on a tray in a very slow oven (I used 60-75 C) for hours on end until they've dried out completely, or a bit shorter if you like the gooey bit inside. I served them with some stewed fresh prunes that were screaming for use. Halve and stone the prunes, heat a bit of butter in a pan and put the prunes cut-side down. After a minute or so add orange juice (fresh if possible) and cover it. Let it stew for some 5 minutes, then grate some (10g?) dark chocolate over it. Leave it until you need it. The chocolate binds the orange-prune sauce and gives it a nice full taste. That said, I wasn't too happy with the meringues; they took too long (about 4 hours), and the end result wasn't that special. I've heard that you can dry out meringues in a few minutes in a microwave, but I'm no big fan of all that nuking business, so haven't tried it. Next time I have eggwhites left I'm planning on making a dutch specialty called 'kokos macronen'; big cookies that basically consist of whisked eggwhites, sugar and loads of grated coconut, put on rounds of edible paper. Richard
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