I have fallen behind with my recipe posts, so I need to set aside some time to complete the posts I have started with my cooking and baking photos.
One of the posts I need to work on is for a fruit tart which required egg yolks for the crème patissiere. I used the extra egg whites to make meringues – but I was amazed at how many four egg whites produced. It took us a while to get through them all, and we enjoyed them with a variety of toppings.
This photo is of chopped pecans, blackberries and maple syrup – delicious!