use real butter

Most of the desserts I like to make involve eggs. Well, they either involve whole eggs or egg yolks. Like soufflé uses yolks and whites separately, as does key lime pie, chocolate mousse, and chocolate cream cake. Then there are those that are heavy on yolks like crème brûlée, tiramisu, flan, cheesecake, and pastry cream. I hate to throw out good egg whites, but the only desserts I know of that use egg whites exclusively are meringues, angel food cake, and macaroons.

The tiramisu I made earlier this week required 8 egg yolks, which left me with 8 egg whites. I’ve been plagued with the fear of attempting meringues at elevation because I still don’t know what flops and what doesn’t compared to sea level. However, consultation with Donna Hay’s pavlova recipe and comparison to a high altitude cookbook recipe for meringues lead me to a successful experiment today. I opted for individual pavlovas because they take less time to cook and because I had no idea how many I’d produce (8 egg whites produce an assload of mini pavlovas).

**Jump for more butter**