Wednesday, February 02, 2011


Since egg yolks are an acceptable protein source for infants of Kara's age, I've found myself up to my eyeballs in egg whites. I decided to use up the surplus by making meringues. These are light with the chewy interior that one gets in a Pavlova. I've already eaten more than half the batch!

A big thanks to Caty for using part of her post-birthday week off to keep an eye on Kara while I got these made.

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