Recipe: braised napa cabbage with mushrooms
This morning I was working on a blogging event project and thought making meringues would be a nice component to my creation. It would also be a good way to use up some egg whites leftover from making (far too much) ice cream. Color is as important here as texture, and my intention was to have a white topper. Well… damn it, Donna. I love Donna Hay’s books because the pictures are beautiful and white and – and why the hell doesn’t that meringue recipe of hers ever come out white? I suppose I should reduce the heat? Or maybe try a different recipe (hers includes vinegar and cornstarch – probably for stability)?
i want a white meringue, not tan
**Jump for more butter**