My sincere apologies for not posting frequently, and if i can steal a particularly fabulous word from the totally amazing movie “Clueless”, i seem to be blogging “sporadically”.
No good excuse really, just that Marc has been away and we are preparing for the arrival of our little bundle of joy......no I’m not pregnant....god forbid. We are adopting a French Bulldog and we have already named him
. I’ll post pictures when he arrives J. Until then I have posted a pic below of the always amazing Dennis, my cockatiel. Toulouse
i seem to be lacking in the baking enthusiasm department of late. Maybe its because i have a wedding dress to fit into eventually, although that didn’t stop me from eating 6 Oreos 5mins ago. Maybe because Marc has been away for work and if i bake i may just eat it all. That reminds me of last weekend.....i made Posh Choc Shortbread Squares and pretty much ate the whole thing. Note to self: never make that dangerously delicious baked good EVER AGAIN! I will post the recipe however, because i don’t want to be the only girl out there trying to con herself into eating carrot sticks when all she really wants is the amazing shortbread squares that are hidden at the back of the fridge.
But enough of my whinging and soul searching. Here is a little Meringue i whisked up (get it, whisked...sometimes i crack myself up) a couple of weekends ago.
Sparkle Meringue Surprise
Meringue recipes by Jamie Oliver, the toppings by yours truly.
4 large egg whites
200g caster sugar
½ cup white chocolate buttons
½ tin passionfruit pulp
Shredded coconut for sprinkleing
Preheat your oven to 150 degrees Celsius and line a 40x25cm baking tray with baking paper.
Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running gradually add the sugar. Turn your mixer up to the highest setting and whisk for about 7-8 minutes, until the meringue mixture is white and glossy. To test whether its done you can pinch some between your fingers – if it feels completely smooth its ready. If its slightly granular it needs a little more whisking.
Dot each corner of the baking paper with a blob of meringue, then turn it over and stick it to the baking tray. Spoon the meringue out on to the paper. Using the back of a spoon, shape and swirl it into an A4 size rectangle. Place in the preheated oven and bake for an hour or until crisp on the outside and a little soft and sticky inside.
For the topping melt chocolate in a bowl over boiling water and then drip and pour all over the baked meringue. Add chopped banana and passionfruit pulp.
Be creative and add nuts or whatever you like!