Happy Valentines Day!
I was thinking earlier about the first Valentines day I celebrated. It was a couple of years before my first boyfriend, I was barely a teenager and I’d done something wrong.
For the life of me I cannot remember what I did to incur the one and only grounding I ever received, but whatever it was enough to get me banned from going out with my friends. Whilst they were out sharing bags of heart shaped pink sweets and seeing Practical Magic (still an awesome movie) I was to be sat in my room catching up on my homework.
Which I did, until my Father received a rather teary call from one of my friends who had been accidentally left behind, begging him to let me be grounded round her house.
My Dad, who is really a big softy (and probably saw the benefit of ridding the house of a stroppy teenager) agreed. With that I was promptly delivered, and the rest of the afternoon was spent lounging around eating too much and watching the afternoon movie (Disney’s Three Musketeers if my memory is correct).
That afternoon was easily the best Valentines I ever had, it was spent with someone I love, enjoying each others company and eating far too many sweets, which for me is the true meaning of Valentines Day.
Whether you’re celebrating with your boyfriend, girlfriend or a great friend today these sweet pink meringues are the perfect way to share your feelings.
Pink Meringues Recipe
Adapted from BBC Good Food
4 egg whites
115g bakers sugar
115g powdered sugar
1 drop pink food gel
Preheat the oven to 210F and line 2 baking sheets.
Beat the egg whites in a large clean (you can wipe the inside using lemon juice if you want to be double sure) using an electric whisk until it fluffy and will stand in stiff peaks.
Lightly mix the pink food dye in.
Add the bakers sugar one dessert spoonful at a time, leaving 3-4 seconds between each addition. Adding the sugar slowly lowers the chance of the meringues weeping later. When all the sugar is added the meringue should look thick and glossy.
Sieve the powdered sugar in ⅓ at a time, gently folding each addition in with a rubber spatula being careful not to knock out the air.
Spoon onto the baking tray and bake in the middle of the oven for 1 ¼ hours until slightly browned.
Leave to cool.
Serve with cream and berries.
- The Moistest Chocolate Cake with Berry Mascarpone Frosting Recipe by Tartlet Sweets
- Vanilla Cupcakes with Brandy Icing Recipe by Jenny of Bake
- Pea and Ham Soup by Jenny of BAKE