Just in case you’ve ever wondered, this is what a seven-egg meringue looks like:
(I used a load of egg yolks (seven, to be precise) to make a couple of batches of ice cream and then had all of the leftover egg whites to use up.)
I now know that:
- I don’t have a mixing bowl big enough for making a 7-egg meringue
- You can freeze egg whites until you need them.
- I’m not as keen on meringue as I was a few days ago
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