October 5, 2011
I have a friend who’s complaint was she couldn’t make French meringues. I can understand how people get in a muddle with pastry as the fat melts, breaks the pastry and so on, but with meringue it’s a simple matter of whisking and they’ve always performed for me. This friend can bake so I […]
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September 19, 2011
At the beginning of my cooking life meringue had a defined role in the baking world, crispness. Over recent years I’ve noticed it has become a substitute for pavlova and I would like to put my case why it shouldn’t. Meringues when baked to the point the middle is still gooey and soft causes a […]
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