4 egg whites
8 ozs (225g, generous 1 cup) superfine or granulated sugar
optional: flaked almonds
Preheat the oven to 180C\350F\regulo 4. Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the sugar in one go. Whisk at full speed until it holds a stiff peak 4 – 5 minutes approx. (Note: Can really take 20 -30 min. looking for the consistency of shaving foam)
Blob onto a parchement lined baking sheet in eight equal blobs. Sprinkle top with flaked almonds if using,
Bake in a preheated oven for 10 – 15 minutes. Allow to cool on the trays. meanwhile make the lemon curd.
To assemble, spoon some whipped cream and lemon curd onto each blob and garnish with a sprig of mint. Eat immediately!
Makes 2 jars
Tangy delicious lemon curd can be made in a twinkling, use it to fill tartlets, smear it over a sponge, or onto fresh bread, buttery scones or meringues.
2 ozs (55g) butter
4ozs (110g) superfine or granulated sugar
Finely grated rind and juice of 2 good lemons, preferably organic
2 free-range eggs and 1 egg yolk (keep white aside for meringue)
On a very low heat melt the butter, add castor sugar, lemon juice and rind and then stir in the well beaten eggs. Stir carefully over a gentle heat with a straight ended wooden spoon until the mixture coats the back of the spoon. Draw off the heat and pour into a bowl or sterilized jar (it will thicken further as it cools.)
Cover when cold and store in the refrigerator. Best eaten within a week or a fortnight.
Tomorrow I will make a "Frosted Meringue Cake" using up the gloppy meringue and cream leftovers. I’m told it is a frozen version of the british treat called "E(a)ton Mess". Can’t wait.