aka pillows of heaven (as my daughter has dubbed them)
So for our solstice dinner tonight we decided to celebrate our abundance of eggs, and make another batch of home made pasta, which we added fresh parsley and grated garden garlic into the dough. The noodles will be part of a prosciutto carbonara our festive ode de oeuf ! As with all my adventures in pasta making, today called for a egg white dessert coupling. My daughter skilfully separated 12 egg yokes from their whites, which netted a GIANT HUGE BATCH of lemon ginger meringues (you may want to half this recipe)
12 egg whites
1/2 tsp cream of tartar
2 cups of organic cane sugar
1 cup icing sugar
2 tbsp lemon juice
1 tbsp fresh grated ginger
In a stand mixer:
Whip egg whites to soft peaks, then add cream or tartar and sugar, continue whipping to hard peaks before adding lemon juice and ginger, whip for 1 minute longer.
spoon mixture into piping bag with large star tip, squeeze into dollops on a parchment lined pan. then bake at 250 for about 30 minutes, or until just golden brown.
cool and enjoy quickly as they won’t stick around long!