Sunday, May 08, 2011
a sweet surprise: homemade meringue with yoghurt and morello cherries
Mother's Day and no capuccino in bed? served by my loving children?
The yoghurt breakfast they later surprised me with was actually a much better treat than the expected capuccino! In one of my cookbooks they had looked up how to prepare meringue. (We were talking about meringue on the occasion of our last-Friday-late-night-Creme Brulée, more exactly about what you can do with remaining egg whites...).
Once cooled down they mixed it with plain yoghurt and with the morello cherries, they had found in the freezer. Ah, and even they thought about TAKING PHOTOS before offering it to me!! Simply adorable....
I warmly recommend to try the recipe (from Rose Bakery):
4 egg whites
200g superfine sugar
1 ts natural vanilla
1 ts vinegar
1 ts cream of tartar
Preheat the oven to 180°C/350°F.
Beat the egg whites until they form soft peaks, then slowly add the sugar. Beat constantly until the meringe is thick and glossy. Add the vanilla, vinegar and cream of tartar and fold in well.
Bake for about 20-25 minutes until the meringue starts to turn slightly brown and crisp.
Once cooled down, my children spooned it in small pieces over the creamy plain yoghurt and topped it with defrosted morello cherries.