
Who said making meringue is difficult?
My mother.
I’ve always heard that fluffy egg whites and meringue are impossible culinary tasks and I did believe it until now.
I’ve accomplished a beautiful meringue and I’m almost as proud as when I learned to drive a few years ago.
You can’t do it manually unless you’re a superhero. I had to go and get the mixer that my mother in law gave me two years ago and was forgotten at the back of a cupboard, because who has time for frills, right?
Until you REALLY want to make a beautiful cake.
Separate whites from yolks carefully (they say if the tiniest bit of yolk goes into the whites, the process will fail)
The whites, a small amount of a white viscous substance, by the magic of the mixer, will grow and grow into a lovely airy white cloud full of little bubbles first and, eventually, into a big creamy thick white velvety sweet marvel (don’t forget to add sugar).
Magic!

I have meringue! I have Dulce de leche! I have a Brownie base:
I have a cake that makes everybody happy! Especially Mica.

On a later entry I’ll tell you many things about Dulce de Leche
To balance all this sugar frenzy, I've made some millet and corn “samosas” and a delicious (but not very photogenic) cauliflower, lentil, spinach curry. So good that I plan to make it once a week durning winter.
And these, once a week as well


















