- Benu, San Francisco
- Sunday Yum Cha at Spice Temple Melbourne – 16% better than on a weekday?
- The Restaurant at Meadowood
- Bottega, Napa Valley
- Perfection Defined at The French Laundry
- Twist by Pierre Gagnaire
- Wine Went Everywhere at Bella Vedere
- EARL Canteen
- Burch & Purchese Sweet Studio
- Union Dining
- Longrain, Melbourne Style
- Dinner at David’s
- Ladro, Prahran
- Happy Time at Izakaya Den
- Noir Is The New Black
- Ezard, Glorious Ezard
- Movida, The Original And Still The Best!
- 8 Courses at Attica
- Bamboo House
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Category Archives: Recipes
This has to be one of my all time favourite desserts, and it’s a snap to make. It takes me about 5 minutes from getting all of the ingredients out, to having the meringue mixture in the oven.
My recipe is based off the ever handy Margaret Fulton Cookbook. I cook them for a lot less time, as I prefer them to have a slight chewy texture in the middle. This recipe makes enough meringue mixture for two good sized mini pavs.
Just make sure that the mixing bowl is completely dry, and the egg whites have no yolk in them whatsoever.Ingredients 1.5 large egg whites 1/8th teaspoon Cream of Tartar 1/2 cup Caster Sugar 1/2 cup Cream Fresh fruit for the topping Method Preheat the oven to 120 degrees Line a tray with baking paper, or if you have one, just use a Silpat Beat the egg whites in a kitchenaid or similar mixer if you have one, until the egg whites are a bit frothy, but have not changed color to white Add the Cream of Tartar and continue beating until stiff peaks form Gradually add in all of the sugar – aim to have added in all of the sugar no sooner than 1.5 minutes. The mixture should be smooth, and the sugar should have dissolved thanks to the Cream of Tartar Turn off the mixer, and spoon out onto the Silpat / baking paper – you should have enough for two portions Place the tray in the oven, and set a timer for about 45 minutes