Dear Readers THANK YOU for the phenomenal reading response to TSWCS 3.0! I do hope you all enjoyed the pictures and will come to The Jester Festival in 2013!
Now that summer has officially reached Britain, why not make some meringues - the oven temperature is low enough that it won't over-heat your house and meringues make the perfect long summer eve desert.
These meringues are a little bit different - they're slightly more grown-up after dinner with a coffee and/or amaretto than the pistachio and vanilla ones, but well worth trying...
...the recipe comes from Ottolenghi and it is a fabulous one as the meringues turn out just as good as the famous ones for sale in their shop. The perfect sticky and gooey meringue treat.
Bake for between one and a quarter to two hours. It is hard to tell if they're done and it's important NOT to over-bake them so that you still have that chewy sticky gooey inner yumminess, but it IS very important that they are completely dry on the underneath and that should let you know when they're done. So I would say check after one and a quarter hours, but expect them to take about fifteen minutes longer after that.
I am so excited about my next post featuring WHIMSY branded shortbread - you're going to love it!
Sugar and spacedust,