Meringues can be finicky to make, but when they’re done right (like at our favourite restaurant, La Regalade) they are awesome! After some ok-attempts (and me not helping), Chad’s meringues came out wonderfully last night. We enjoyed this tasty treat with some soy caramel vanilla ice-cream (of course, you could also add berries, custard, orange rind etc.)!

Here are some tips on meringue success (from Jamie Oliver):

• Always start with clean, dry equipment, as grease, water or oil in bowls or on whisks willl stop your whites from whipping. To be absolutely sure, pour boiling water over your equipment, then whipe dry with paper and towels.
• Always use superfine sugar. Granulated or brown sugar is too course and will give you a grainy and flat meringue.
• Sift your sugar as you weigh it to make sure there are no lumps.
• Make sure your egg whites have no bits of shell or yolks. Egg yolks contain fat and fat is the enemy of meringues.
• If you’re going to bake your meringues, ‘glue’ your wax paper to the tray by putting a little blob of the mixture undereath each corner.
• When cooking meringues, there are 2 textures you can try to achieve - If you like them white and crunchy all the way through, cook your meringues at 300F for 2 hours, then turn the oven off and leave the door ajar as it cools. This will dry them out nicely. On the other hand, if you like them beigey white on the outside and slightly soft and chewy on the inside, bake them a 300F for an hour, then take the tray out of the oven to cool them down.

Honestly, I believe I have Empty Leg syndrome - Since the beginning of pregnancy up until now, I never get full. I’m beginning to think I’m addicted to food - I wonder if there is a Foods Anonymous group?