Does this happen to anybody else ever? You have left over egg yolks so you make pudding, but then you end up needing more egg yolks than you had so you end up with left over egg whites. Now you’re just stuck in an endless cycle of using up leftover parts of eggs! It’s not necessarily a bad thing, it means you end up with super yummy meringue nests you wouldn’t have made otherwise! And aren’t unintended desserts the best kind? I’m sure they don’t have as many calories in either 😉
When I have egg whites to use up my first thought is always meringue, it’s one of my all time favourite sweets. There’s just something about the way it crunches and melts in your mouth all at the same time that is just irresistible to me. I thought about making some meringue to crush up and put in an Eton Mess, but then I decided I should make the meringue a dessert all by itself, it deserves to be the star of the show after all!
As a baker I always like to make sure I at least have lemons and cream in the fridge and a well stocked spice cupboard, there are few things you can’t spruce up with the right citrus and spice (plus lemons are insanely useful for so many things around the house) and cream makes everything better and more decadent. As luck would have it, I also had some oranges in the fridge. Orange and cinnamon are natural partners, their familiar dance on your tongue is traditional but still exciting as the first time. Lemon and cardamom may not be as familiar to some, but when they take to the dance floor it’s clear they were always meant to be. And that has to get an award for the weirdest metaphor I’ve written… this week anyway! So I’m no shakespeare, but I think I got my point across – these are flavour combinations made in heaven!
So with those strange metaphors swimming around my head, I added lemon zest to half of the meringue and orange zest to the other half. Baked them and filled the lemon ones with cardamom cream and the orange ones with cinnamon cream. The food colouring added the meringue is technically optional, but I really do think it’s what makes this dessert look so fun and inviting! So unless you have an allergy or an aversion to food colourings, I would definitely keep them in!