Welcome to our blog.

..... We craft
..... We garden
..... We explore
..... Nature inspired

Three children *** Two dogs *** Two parents *** Country loving *** Cottage dwelling in the South-West of the UK. That's us!

We've been blogging since January 2010.

Children

Eldest: 12 yo daughter

Middle: 10 yo daughter

Youngest: 7 yo son

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Just a thought….

"A moment spent in wonder is worth a lifetime spent in awe."

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Hello World

You said…….

  • Merlinda Little ( @pixiedusk) I agree with crafting! Its nice that you are feeling what I am feeling when I am creating something! #alphabetphoto 26 Mar
  • Suzanne What a wise and beautifully written letter. I will show this to my own daughter. We all get the blues, and strategies to get out... 26 Mar
  • Sara (@mumturnedmom) I love that philosophy, that you're giving twice with the gift x #alphabetphoto 25 Mar
  • Suzanne That's a beautiful photo. The sun and the cloud layers looked quite similar from my own garden. A reminder that in cosmic terms, we're absolutely... 24 Mar

Time to read

7 year old son (Book 3)

10 year old daughter

12 year old daughter

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Time to smile

"God has an inordinate fondness for stars and beetles."

- J B S Haldane

Photos

There have been cases when people lifted my photos and words, and used them without credit to me or asking permission first. Using them for their own commercial gain. I have now added a level of security to deter people from doing this. Apologies to people who do play nicely. If you would like to use any of my photos, please contact me.

Copyright notice:

All my words and photos are copyrighted to me. They cannot be used for commercial benefit by anyone else. If you would like to use any of them, then please ask me first and don't just take. Written permission only. Don't pass my words, photos or ideas off as your own. It's not nice.

freezing meringues

Why I make meringues

There was a time when we had 10 hens that laid every day. That was 70 eggs, without fail, every week. Week in, week out. At that stage, we were a small family of three and there are only so many eggs that we could eat. I gave lots away, but still had lots left. I banned myself from buying anything with eggs in it and made everything from scratch. Cakes and quiche are the obvious, but I also made ice cream and pasta. In fact I still do.

Some recipes such as ice cream, just use the yolk of the eggs, which left a lot of egg whites. Rather than waste it, I like to make cinnamon macaroons or, more often, meringues. You can freeze them, but in reality, meringues disappear quickly in this house. They always go down well with visitors.

Meringues are really, really easy to make, but the number of times people have told me that they won’t even try…. let’s just say its a lot. I thought I’d share with you how easy it is. Follow the simple steps shown in black. Extra info in blue. Photos just to give you a rough reference of what each stage should look like.


  1. To start with use a clean dry bowl to whisk three egg whites until stiff.
    No skimping on the dry part. Don’t let any yolk get in the white, otherwise, you might as well throw it away and start again. I use a Kitchen Aid, but a hand whisk and determination works well too. Whisk until the whites turn white and stand up on their own, when you pull the whisk out  (see above).
  2. Next step, with the whisk going and one spoonful at a time, add 6oz (175g) of caster sugar. Take time between each spoonful of sugar. Sing a song or recite a rhythm. Anything to stop yourself doing it too fast. If you do it too fast, the mixture will go runny and you will have meringue pancakes (been there, done that, got the t-shirt). By the end, you should be able to pull the whisk out and the mixture follows the whisk and doesn’t break (see below). The whisk will leave an impression in the shiny mixture that won’t disappear for a long time.
  3. Use a spoon to dollop the mixture onto a non-grease baking sheet. I use Bake-O-Glide, which can be used over and over again. The meringues will not expand noticeably, so you can put them close. Smooth, shape them to whatever style you want. We are enjoying the odd shapes created as you gently drop them on the sheet, at the moment, but with the back of a spoon you can sculpt a more classic look.
  4. Sprinkle with demerara sugar, if you want. I didn’t with these ones as I was planning to serve them with ice cream, which seemed plenty enough sugar.
  5. Bake at a really low temperature for a couple of hours. I use the floor of the bottom oven of my 2 oven Aga. Basically, it is at warming plate temperature. I leave the meringues in there for 1 to 2  hours, most often over night. Less time, means they will be gooey inside. After an hour they will be hard enough to pick up and you can check to see if the meringue base is firm.

It really is that easy. So long as you are patient and follow the steps. Get ready for people to be impressed by your ability to make meringues. Honestly, it never fails to attract compliments. I’ve taken them along to parties and they have been polished off within minutes.

Oh, last step, serve with fruit or whipped cream. Our favourite way of serving meringue is in a bowl with homemade chocolate ice cream. Once tasted, you’ll never buy ice cream or meringues again. Any left over meringues can always go in the freezer, until you need them.

Let me know if you have any questions on the above steps. Go on, give it a go.

Joining in with #pintorials.

Crafts on Sea

 

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