Shall I let you into a little secret? I've never made meringues before. I've had grand intentions but always found a reason not to make them. You see, I've always thought of them as being tricky and a tad laborious.
With the in-laws due for Sunday lunch, I thought I'd have a go. I was intending to use a recipe from newly purchased Rachel Khoo's 'The Little Paris Kitchen' but it used lemon (not great for the ol' citrus allergy), so ended up following one from Eric Lanlard's 'Home Bake' with a dash of vinegar instead. In hindsight, I should have just substituted the lemon with the vinegar, but we live and learn.
Oh my, I can't believe how easy meringues are to make. Okay, so you do need to set aside two hours, but oh it's so worth it. How satisfying it is to swirl the mixture onto the baking paper. And how hard it is to not open the oven, even for a moment, once they're in.
Popped in an airtight box overnight we had them for pudding today, together with whipped cream and apricot compote made from a bag of sweet, smelling apricots from the market. Think Rachel Khoo's Mont Blanc with a bright orange topping instead of chestnut. The meringues were divine - light and fluffy with a soft marshmallow-y centre.
These are now firmly on my must-make-more list. I can't believe I waited this long to try them.
And I know you shouldn't, but licking the spoon was like eating Fluff.