Another week of successes! I was interested in your meringue process. I have made Dorrie Greenspan’ Cocoa Almond meringues - yes with trepidation! But no warming the sugar and they are baked for 10 min at 150C and then an hour at 95C and then come out and kept in cool dry place to come to room temp. It is a bit of voodoo magic making meringues 🤣
Shockingly, yes! Only someone else who has tried making meringue can understand the glee. 👍 my OH recently made amaretti which required a similar process - he was so sure that he could not get the egg whites whipped properly and was so thrilled they came out perfectly. Always give it a go 👏
Fantastic job this week! I hope you made a gallon of vanilla custard to go with that delicious pudding! A staple in our house! You can keep the meringues though....I really don't understand the attraction.
The food! The photography!
🫶
I haven't tried either of these recipes yet but looking forward to doing so. Wonder where I can find suet in a U.S. grocery store.
Ooo please let me know how you get on when you do!
I’ve seen on other forums that wholefoods sell it, and in some areas you can get it off of amazon too!
That’s very good to know. Thanks!
Your local butcher might actually sell beef tallow, or at least be able to special-order some suet fat for you.
You can see how to render the suet to make tallow in this vid:
https://youtu.be/vjle_1RcYxA?feature=shared
Thank you!
Another week of successes! I was interested in your meringue process. I have made Dorrie Greenspan’ Cocoa Almond meringues - yes with trepidation! But no warming the sugar and they are baked for 10 min at 150C and then an hour at 95C and then come out and kept in cool dry place to come to room temp. It is a bit of voodoo magic making meringues 🤣
Honestly - isn’t it just!! You follow the recipe to the letter and it’s like ✋ no thank you, I’ll cook in my own time when I’m good and ready 😆
Did yours turn out ok first time??
Shockingly, yes! Only someone else who has tried making meringue can understand the glee. 👍 my OH recently made amaretti which required a similar process - he was so sure that he could not get the egg whites whipped properly and was so thrilled they came out perfectly. Always give it a go 👏
Really in the mood for peaches and meringue now!
😂 Not to blow my own trumpet (is that the saying?) but the flavours were so bloody good!
Fantastic job this week! I hope you made a gallon of vanilla custard to go with that delicious pudding! A staple in our house! You can keep the meringues though....I really don't understand the attraction.
Thank you Sally! I absolutely bloody did 😆 My partner doesn’t like spotted dick OR custard, so I now have a food baby!
(Completely agree with the meringues 👀)
Great looking bakes and you already know I love that photo. Oh, and always custard.
Thank you, my friend! I’m at that delirious stage of the challenge where I don’t know if I’m getting better or if it’s all beginners luck 🤣
Custard all the way, every time 🙌
So amazing! Great job. Looks fantastic. Once again, the photos look incredible as well.
⭐️ ⭐️⭐️⭐️⭐️
Thanks so much Renee 🤗 You’ve seen the battle I had - so I’m glad I was able to pull it together in the end! 😆
Well done Mark, I hope you made mayonnaise and friands with all those egg yolks you must have now.
You're definitely moving forward in leaps and bounds, Mark - great to watch!