Thursday, February 18, 2010

Hollandaise Sauce and Rosy Pink Meringues

On Saturday 13th February, the day before Valentine's Day, one of the many things we baked was David's yummy hollandaise sauce for our salmon eggs benedict. But what to do with the left over egg whites? Why, my Rosy Pink Meringues, of course!

I helped David with the emulsion step of the hollandaise sauce, which has to be done very slowly, adding one cube of butter at a time. We then refridgerated it in a jar over night. To heat it up the next day, you have to warm it very very slowly over the double boiler. If you do it too fast, the emulsion will break and the egg and butter will seperate. It is possible to do this, but on Sunday morning, it was heated a little too fast and it did break. All you have to do to save it is, put a tablespoon of lemon juice in a fresh bowl to use as a double boiler. Then add one tablespoon of the broken emulsion, mix until it's the correct consistency, then slowly add the rest of the broken emulsion one tablespoon at a time. We also discovered that hollandaise sauce, it's main ingredient being butter, makes a very yummy buttery spread on bread when it's cold from the fridge! No need to warm it over a double boiler, it's yummy cold. I reckon it tastes a bit like the kraft cheese spread.

Because hollandaise sauce uses three egg yolks, you are then left over with three egg whites. We don't make hollandaise sauce often, its a special treat which I love, so we usually make some meringues with the egg whites. I use a very simple recipe I found in my "Australia the Beautiful Cookbook" by Hayes and Gorrick, 1982, page 168. You only need the eggs whites and a bit of sugar. I also added a drop of red food dye, which I clumsily splashed on my fingers, and a drop of vanilla essence. David whisked these up using our new handwhisk, so these turned out the best so far due to the proper whisking they got! I had considerable fun playing with the gorgeous pink mixture that spooned onto the tray so delightfully. When they come out of the oven, the pink had a rosy tinge to it due to the browning from the cooking, which I think looks rather lovely. When we were eating our love heart icecream cake on Sunday, David thought to crumble one of these pink meringues over the top of it, and it was scrummy!!

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