Meringue to the rescue

Some of you know I don’t like leftovers. I made a chocolate cream pie (it’s still cooling in the fridge so I’ll blog about it later) which called for 4 egg yolks. I decided to ‘get rid’ of the leftover egg whites by making meringues. It’s a recipe with few ingredients and to me, it’s just a whole lot of whisking. But to many, it’s a fussy finicky thing to make and causes fear and avoidance.

There are a few tried and true guidelines I always follow to ensure a successful outcome. I mentioned these guidelines in a past blog, but here’s a good article if you want to know the reasons behind them: https://www.sbs.com.au/food/explainer/make-meringue

Recipe: https://www.foodtalkdaily.com/44325244/mini-pavlovas