…….are artichokes the most daunting thing ever? Where did they come from anyway? It’s like some little green martian accidentally dropped one out of his backpack whilst here scoping the earth as a potential new colony for his martian people (meople?).
And actually, the martians use them as war missiles but us crazy humans saw them growing everywhere and thought eating them would be a great idea. Meanwhile, the little green people are looking down at this funny little planet with its strange inhabitants that are inexplicably making dip out of their weapons.
And I’m surely not the only one who collapses into fits of giggles every-time that meerkat ad airs. Seriously? I barely even know what they are advertising since I’m usually rolling on the floor by the time they get to the point.
Oh and I can’t be alone in thinking that celebrity is no excuse to try out ludicrous names on your children. Is anyone else waiting for poor little North West’s parents to announce that it was all just a silly joke and that they actually named her Jane?
Please tell me it’s not just me?
Also, is anyone else completely in awe that if you whip egg whites long enough and fast enough, they transform into snowy peaks? The science geek in me is secretly excited every time this happens…..the denaturing of proteins to turn slimy egg whites into glorious edible snow.
And furthermore, you can sweeten and flavour this almost solid white froth and bake it to crispy-chewy mounds. Mounds that you can top with cream, syrup, fruit or whatever you fancy and call it dessert!
Oh yes, the theme of this month’s Sweet Adventures Blog Hop, hosted by Claire K Creations, was Meringue Madness so I just had to try my hand at fructose-free meringues. I replaced caster sugar with dextrose and although they bled a bit, this didn’t seem to affect them in the end and they were pretty darn good. You could flavour these with whatever essence takes your fancy (I intend to try rosewater next time) and top them just about anything. I went with this fructose-free lemon curd, some cream and some lovely fresh blueberries.
Modified from Donna Hay Magazine
4 egg whites
1 cup dextrose powder
1 tsp white vinegar
Preheat the oven to 120 C.
Beat egg whites initially on low speed, then on high speed until stiff peaks form.
Drizzle in vinegar and any flavouring, and sprinkle in dextrose bit by bit, beating briefly with each addition. Beat until sugar is completely incorporated.
Line a baking tray with baking paper or a silicone mat and grease lightly. Dollop large scoops of the mixture onto the tray and flatten out slightly. Bake on the middle shelf for 40 minutes, then turn off the oven and leave them in there to cool for an hour or so.
Top with whatever you like and serve.