Since my blog is named Vanilla Clouds and Lemon Drops it seems only too appropriate to include recipes for both. It would have perhaps made more sense to have this as my first post but c’est la vie! That being said however, as it turns out today seems a much more suitable day to include them….it is once again another beautiful day although thankfully the temperature has taken a dip to a balmy 22 degrees and for good measure we have had a refreshing summer shower of rain drops - the perfect summer day for vanilla clouds and lemon drops!
My meringues are just out of the oven, perfectly crisp on the outside and chewy, marshmallow in the centre, cooling slowly and waiting to be adorned with lots of billowing light-as-air whipped cream and toppings of choice. I am happy.
4 egg whites
225g/ 8oz caster sugar
2 tsp cornflour
1 tsp white vinegar
few drops of good quality vanilla extract
Whipped cream and fruit of your choice to serve
Preheat the oven to 225F/ 110C. Line 2 baking trays with parchment paper and set aside.
In a very clean mixing bowl whisk the egg whites until stiff (you should be able to hold them over your head and they won’t fall out!). Slowly add in the sugar and continue to whisk until they are very stiff and glossy. Sift in the cornflour then add the vinegar and vanilla and careful fold in.
Using a large metal spoon, put spoonfuls of the meringue onto the baking sheets making sure to leave room in between each one. Using the back of the spoon, swirl the meringues slightly so they resemble beautiful, bright white clouds.Bake in the oven for about 1 hour 15 minutes until they are crisp on the outside and lift easily from the parchment paper. Turn the oven off and leave the meringues to cool completely before removing. When ready to serve top with lots of whipped cream and fruit of your choice.
This is my version of the classic lemon drop – absolutely delicious and very refreshing on a hot summers day.....a grown-up version of lemonade!
Makes 2 cocktails (very easily doubled)
1oz lemon juice
1 tsp sugar
Soda water to top up
Put a handful of ice in a cocktail shaker then add the vodka, limoncello, cointreau, lemon juice and sugar. Shake until well mixed and the sugar has dissolved, then pour into 2 glasses (I like to use champagne flutes but feel free to use whatever you like). Top up with some soda water, sit back in the sun and enjoy!