I've always found the combination of tangy citrus and sweet billowy meringue a marriage made in heaven.
To be honest, I'm not a big fan of far too much meringue - there's something about egg whites as a frosting which puts me off - salmonella anyone? That is why I heat the egg whites slightly in a double boiler before whipping and only use a small amount of frosting as opposed to covering the whole pie or cake with huge glops.
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