Meringues are frustrating things, and patience is key. It drives me a little bit mad, though, when you’ve waited hours for your meringues, only to discover they aren’t quite right.
That’s what happened this week. They looked incredible, gorgeously speckled with different shades of dark chocolate. But when I broke one open it was still much too squidgy inside.
I guess that’s where the science of cooking comes in – as opposed to my favoured approach of a pinch of this or a handful of that. There was a sense things might not be smooth sailing when I started; I used funny sized eggs and the sugar turned grainy. At least I’ve learned something, though, they clearly call for a more regimented tactics!