There are always plenty of egg whites in my house and they usually end up being used to make meringues. Last week I decided to make meringue rocky road. This was devoured over the course of the weekend and will be made again without a doubt.
For quite some time, our airline of choice has been Air France. A few years ago we were headed on a barge trip and the pilots decided to go on strike. Our outgoing flight was moved to British Airways. But Heathrow would not allow us emergency transit entrance. The United Kingdom charges for a transit visa and with the High Commission closed we could not take this route. We left a day later on KLM, their sister airline. This flight was direct from Cape Town to Amsterdam and then on to Paris. This in no way impacted on our barge trip so all was good. Our return flight was via Munich on Lufthansa. Other than the fact we spent a lot of the day in an airport it was not too bad. We were compensated for the inconvenience making our next two trips really cheap.
Today’s inspiration ♥ Recipe For Meringue Rocky Road ♥ can be found on Lavender and Lime Click To Tweet
For our upcoming flight the inbound plane we originally booked on was changed. And then the outgoing plane was changed. First we were on a Boing and now it has changed to the A380. When looking for flights to Italy for next year I saw the notification our seats had been changed. I could not select seats on the App and when I went in on-line to choose new seats I saw that we would be refunded for our initial choice, and had to pay for our new seats. But I could not complete the transaction myself. Knowing how amazingly well Air France respond to tweets I sent a direct message. In the midst of handling flight disruptions my small issue of seat allocation was handled efficiently and quickly. Just about as quickly as this meringue rocky road came together.
Click on the links for conversions and notes.
- 2 egg whites
- 100g caster sugar
- 20g dried pomegranate arils
- 2 dried damask roses, petals removed and lightly crushed
- 25g pistachios, roughly chopped
- Place the egg whites into a stand mixer bowl
- Use a balloon whisk and whisk until soft peaks form
- Add the caster sugar in a tablespoon at a time, whisking continuously, making sure the sugar has dissolved completely before you add the next spoon
- Continue to do so until all the sugar has been incorporated and your meringue is stiff and glossy
- Preheat the oven to 110° Celsius
- Spread the meringue onto a lined baking tray and level off as best you can
- Scatter over the pomegranate, roses and pistachios
- Bake for 1 hour and 30 minutes and turn the oven off
- Allow to cool in the turned off oven before breaking apart and eating
Inspiration published on Lavender and Lime March 20:
- 2016 – Black-Eyed Susans
- 2015 – Simple Tips To Help Keep Your Home Spotless
- 2014 – Honey Nougat And Apple Butter Cake
- 2013 – Eating And Sleeping At Spier