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Post by trubble on Feb 14, 2010 11:24:35 GMT
It's worth getting the sugar in for the meringues. Make little tiny blobs of meringue and sandwich them together with cream. Or make a pavlova, I suppose, but that has the healthy aspect of fresh fruit and so spoils any good pudding.
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Post by everso on Feb 14, 2010 15:27:29 GMT
It's worth getting the sugar in for the meringues. Make little tiny blobs of meringue and sandwich them together with cream. Or make a pavlova, I suppose, but that has the healthy aspect of fresh fruit and so spoils any good pudding. The thick layer of double cream underneath it usually cancels out any health-giving properties of the fruit. |
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Post by everso on Feb 14, 2010 15:40:23 GMT
Here are the things I don't have in my house: Sugar (of any kind) Baking sheets and non-silicone paper A piping bag Can you make 'em without sugar??? You must make sure you buy caster sugar, and non-stick paper is a must (Tesco and Sainsbury's sell it). Tiny meringues are so useful. I have a great recipe for chocolate sauce if you want it. Keeps for ages in the fridge. The piping bag is optional - snip the corner off a plastic bag and use that.  |
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Post by riotgrrl on Feb 14, 2010 15:42:29 GMT
I kind-of don't cook/bake with sugar. (Or salt).
Don't get me wrong - if I'm eating out I'll have it lumped on in great steaming lumps of sugar and salt.
But I don't have either at home. It's a health thing.
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Post by everso on Feb 14, 2010 15:49:36 GMT
I'd throw out the egg white then.
Although you could use it to clear beef consomme.
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Post by riotgrrl on Feb 14, 2010 16:02:34 GMT
Know what? My Key Lime Pie was so fegging brilliant that I don't mind throwing out 4 egg whites in order to achieve it.
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Post by riotgrrl on Feb 14, 2010 16:14:28 GMT
Although, I am thinking of making a whites-only omelette like what the big film stars have.
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Post by everso on Feb 15, 2010 18:01:48 GMT
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A.P.P.S
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