Meringues and Mayonnaise

I used to be very impressed by people who made meringue, a freind of mine used to whip them up for parties and I always gazed in awe, until she told me how easy they are.
Best of all the base can be made a couple of days in advance and will keep well somewhere dry and cool for topping on the day.You can spicy the meringue up by adding some cinamon , vanilla  ginger to the sugar mix. This Delia recipe produces a crisp outside and slighly chewy centre.

In summer pavlovas are great with plenty of cream(creme fraiche)  and fresh fruit. I love strawberrys or raspberrys , but mango or rhubarb with chopped stem ginger and mint is also a favourite.

Smaller meringues can be made with the same recipe , use two heaped tablespoons per meringue on a baking sheet make sure you leave plenty of space between them as they will expand . These keep for a week and are handy to have around for a quick dessert crushed with fruit and creme or dipped in liquers coffee or orange.

Pavlova Base

3 large fresh egg whites
175g caster sugar

100ml of double cream whipped
Sliced fruit.

  1. Preheat to 150degC
  2. Whisk the egg whites until stiff and peaking ( until you can hold the bowl upside down without the mixture sliding out). Make sure you do this in a totally clean bowl (water or oil stops the whites going stiff)
  3. Slowly fold in the caster sugar a tablospoon at a time
  4. Form a circle of meringue on a baking paper covered baking sheet
  5. Place the meringe in the oven, and immediately turn the oven down to 140degC
  6. Cook for one hour and if possible leave in the oven overnight until cool
  7. Layer with cream and fruit of your choice

The tricky thing with using just eggs whites in a recipe means you are left with a number of egg yolks. Spare yolks can be  kept in the freezer to make glazes or  used to make mayonnaise which keeps for a couple of weeks in the fridge and is a summer essential for salads and BBQs


Homemade Mayonnaise

3 egg yolks
Pinch of salt
4 tbsp of white wine vinegar
175ml of olive oil
175ml of sunflower oil

  1. Put the egg yolks into the bowl with the Dijon mustard salt and whisk until smooth.
  2. Gradually add the oil in a slow, steady stream, whisking all the time. You should have a smooth, quite thick mayonnaise that stands in peaks.
  3. Add the white wine vinegar to taste and briefly whisk.

Gammon Hock, Asparagus , Poached Egg, Chive Mayonnaise on Walnut BreadBBQ Rib of Beef with potato and broan bean salad by you.

About these ads
This entry was posted in June, Salads, Summer. Bookmark the permalink.

3 Responses to Meringues and Mayonnaise

  1. sarah says:

    I have never made meringues before, but now that I have read your recipe I see how easy they are! I have a few egg whites in the fridge right now because I have been thinking of making macarons… maybe I have enough for both! Thanks for the inspiration. I really like making mayonnaise, as it tastes so fresh and interesting (unlike store-bought, which is boring). It makes a great coleslaw.

  2. Pingback: Trout Fishcakes with Broad Bean, Pancetta & Onion Salad « Girl Interrupted Eating

  3. Pingback: Strawberry Pavlova | Som2ny

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s