Just a quick recipe tweak. Made another batch of these last night and realised that I’d only put the American oven temperature on this month’s Recipe of the Month page and newsletter. Had a sleepless night worrying about Brits burning their meringues to a crisp at 250 degrees C so the correct temperature is 250 degrees F or 120 degrees C. I have a fan oven so adjust accordingly if you have a conventional oven.
Phew. Now that’s out of the way I just wanted to say that they were very nice again. Soft and gooey and chewy and a cinch to make. I am thinking of putting this one in the book instead of the Claudette Colbert’s Claudette Colbert Cake – even though I do so love a recipe that the film star decides to name after themselves!
Oh, if you are at a loose end tomorrow I will be on the telebox briefly talking about the sex lives of newts. I am not joking.
Edwardian Insects on Film – BBC4 – 9pm
Watch out for the newts in there Claudette!
I’m totally bummed out to be missing your newt expertise. Hopefully someone will upload it to youtube.
I need to try out these meringues. They look scrumptious and I am a huge Claudette Colbert fan!
They really are good! I might put a little bit of red food colouring in next time just to see how they look…
This looks great and I’m a huge Claudette Colbert fan too. Loved her in ‘The Egg and I’. See my recent blogpost: http://ambradambra.wordpress.com/2013/03/31/the-eggs-and-i-comfort-food-my-way/
Love your post! I actually have a copy of a recipe book that was released to accompany The Egg and I with all Claudette and Fred’s favourite egg recipes – not joking! I’ll have to look that out and rustle some up…