Inspired by the classic lemon meringue pie, our Lime Curd Meringue Cupcakes are equally delicious. A homemade lime curd fills the centre of the cupcakes which are then topped with an Italian Meringue before they’re briefly toasted to give a tempting colour to the meringue frosting.
A Baked Alaska is perfect when you want to have some baking excitement in the kitchen! A dome of ice cream sits on a sponge cake which is encased in a layer of marshmallow-y meringue before being baked in the oven! It’s the ultimate warm frozen dessert and is sure to wow your guests! In this instance strawberry ice cream and sponge is used.
These Rhubarb & Strawberry Meringue Cupcakes are a delicious & pretty twist on the classic Lemon Meringue Pie. The slightly sharp curd filling contrasts beautifully with the sweet marshmallowy Italian meringue.
If you’ve ever wondered if frozen egg whites produce a better meringue than a fresh, or even pasteurised one, then keep on reading. In this side-by-side comparison bake I look at meringues, comparing egg whites in four different states to determine if one is better than the other.
A couple of months ago I came across the wonder of ‘Aquafaba‘. I suspect most people will have come across this modern day miracle by now, but just in case anybody hasn’t heard of it, Aquafaba is the liquid found in tinned beans, used to make egg free bakes! Yes, egg free! So anything from meringues to brownies and cookies and even royal icing to pasta! Who ever made this discovery is a genius, and I doff my cap to them! Clearly such a massive break through for vegan bakes & cooking.