Blob blog

I made meringue blobs today and, Mom rightly noted that, I should tell you about it in a blob blog. I can not afford to miss a blob blogging opportunity, as they are so few and far between.
 
Meringue is an easy treat to make, comprised of just egg whites and sugar. Blobbing the "shaving cream consistency" conglomeration onto the baking tray was my kind of non-fiddly kitchen work. I also made lemon curd and whipped cream to go with them (I think that they should be served in a deep bowl instead of the on the plate they gave me). The baked blobs are ugly to look at, blobs being the exact visual name for them, but once topped with cream and curd along with a bit of mint for garnish they become that much more blobbier. Talk about fun!
They were delicious, with or without my eyes closed.
 
Lemon Meringue Blobs – Darina Allen, Ballymaloe Cookery School 

Serves 8

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!

Lemon Curd -Darina Allen, Ballymaloe Cookery School

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.

 

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