![]() But here things get surprisingly complicated for a dish containing just two ingredients. As with so many baking recipes, creativity with the basics will not pay off here.) Egg whites, beaten to stiff peaks, are obviously a must, plus sugar. (I say that as someone who has disregarded these rules in the past, and paid the price. Meringues have the reputation of being difficult to make, but actually, as long as you follow a few cast-iron rules, they're a doddle. The great, towering, glossy confections created by Yotam Ottolenghi, so impressive they stop pedestrian traffic outside his north London shop, can be held to some extent responsible – they look about as much like the chalk-white nests of yesteryear as Kylie Minogue resembles that fresh-faced, poodle-permed teenager. ![]() S ometime in the last decade, meringues morphed from a frothy, slightly naff, 1980s dessert associated principally with Charlene Robinson's wedding dress, to a chic edible accessory the natural heir to the cupcake craze of the turn of the century, and the macaron of recent years. ![]()
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