I mentioned in the “Tea at the Peninsula” post that I had a recipe for crème brûlée and I wanted to share it here along with a recipe for Meringues that is an excellent use for the egg whites left over from the crème brûlée recipe. Both recipes come from “The Cooks Companion”.
For the crème brûlée I make 1 and a half recipes for the dough and this usually fits a standard muffin tin and makes 12 mini tarts.
These meringues are just fine on their own without being put together with the whipped cream. You can also make them chocolate by adding a couple teaspoons or so of chocolate powder in with the sugar.