After making a bearnaise sauce last night I was left with several egg whites. I decided to make meringues, which we will have tonight with strawberries from the strawberry farm near Flinders and fresh whipped cream.
The meringues look so beautifully glossy before they are baked. And with this very detailed recipe it's hard to go wrong.
Here they are out of the oven, having taken on a slightly bronzed hue.
These are a hit with my children, and fun to make. I know meringue in some shape or form will be on our New Year' Eve menu, along with another batch of bearnaise sauce to go with the main course.