4 egg whites ¾ c sugar whisk 8 mins till smooth and glossy pipe into rounds Bake in a high oven for 10-12 mins.
Annabel Langbein’s lemon cream: 500 ml cream¼ c sugar2 tbs honey75 ml lemon juice
Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.
In : desserts
WELCOME 2 BAKE CLUB - MAY THE CAKE B WITH U
EST. 2010Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.
CAKE — THE FINAL FRONTIER
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