Truth is, I’d not put much thought into Valentine’s Day this year. I’d have totally let it pass me by until The Husband had a ginormous bunch of flowers delivered. Fuck. I pull from my handbag the card I bought on the way to the train station the other day and know immediately it’s not going to cut the mustard. Too lazy to leave the house I did what I do best under pressure. Cook something. This truly is the way to a man’s heart, right? And since it is Valentine’s Day, the only thing you ever need to do is make something pink or heart shaped. Trouble was, I’ve been too lazy to leave the house ALL WEEK. Fortunately I did happen to have some eggs, a little sugar, a lemon and some red food colouring. And that’s enough for some meringue. Pink meringue.
If you want to make the simplest pav on the planet and a surefire way to woo your fella, here’s what you need:
230g caster sugar
squeeze of lemon juice
4 eggs (room temp, chuck them on the radiator for 5 minutes if you keep them in the fridge like a normal person)
Put the sugar and lemon juice in a mixing bowl (preferably attached to a KitchenAid).
Mix.
Add one egg white.
Mix
Add another egg white.
Mix
Add the remaining egg whites.
Mix for 4-5 minutes.
You should end up with a stiff, glossy white pile of stuff.
Add the red food colouring until you get the colour you want.
Pop it all on a baking sheet, pile it high, and set it low in the oven. 140 degrees, 90 mins. Turn the oven off, let it cool in the oven.
Serve with whatever you want. Whipped cream, fruit, lego. I don’t care.
Easy fucking peasy.
Is this your Spinal Tap, jazz odyssey moment.
“You are witnessing a rebirth, Vegemite Wife cookery blog, we hope you like our new direction…..”.
Ottolenghis suggest heating the sugar on a baking tray until it starts to melt, which is how they get their jumbo meringues.
It’s only now that I realise I should have called the post “Better Than Fanny”.
Impossible…..
There’s a comment in your junk folder, btw?
Here’s a good photo of them at the Islington store. No use to you lot up in the frozen tundra, obviously…..
http://www.spicelines.com/2010/04/london_a_long-awaited_supper_at_ottolenghi.htm
Hey meringue would have done me before I gave up the sugars, especially with that crispy outer skin that you done. So did it work, did he like it?
I stuck with the dozen roses hand delivered, took the call when Mrs Bardon received them, I think she felt guilty that she hadn’t yet got me something, but I instantly forgave her unconditionally. She must have taken a leaf out of your book and cooked up some lovely lamb for dinner. Over time, I have found through the trial and error method that its only roses and diamonds that will consistently bring in the biggest return on investment.
Smart move. And you are 100% correct on the roses and diamonds. Everything else is just garnish to us.
Did you enjoy the lamb? Mrs Bardon user my recipe to prepare it.
You’re running low on single malt, by the way.
I dont think so.
I hate meringue….bleeeaaaagh….so I refuse to learn to make it.
Oh and I’m single
Bah humbug!
Single is good, make sure that you make the most of it.