I have a glut of eggs to use up, so have decided to make some meringues, and some Lemon Curd to use the yolks – I love anything citrus, so this is a perfect pud for me.
My one weakness is a kitchen gadget, so that should be several weaknesses – I am the proud owner of a Thermomix, in which, I will make the Lemon curd – but the meringues, I love to watch the slippery whites go from translucent to a glossy, smooth mix, so choose to use my Kitchen aid.
I use 6 medium egg whites and 50g of sugar per egg white, plus a quick squirt of vinegar to ensure they are all sticky inside – approx 40 mins at 95, then leave the oven door ajar (I stick a wooden spoon in the door) till they are cool. This made 24 little meringues, 15 of which I will take to work on Monday to feed to colleagues 🙂
The Lemon curd used up 3 egg yolks and another whole egg, 100g unsalted butter, grated zest of 1 lemon, and juice of 2 – all bunged in the Thermomix for about 12 mins. This makes 2 small jars, so quick and easy to make that you don’t need to bulk cook.
The remaining yolks will become mayonnaise – yum….