​ Meringue is the basis for many dishes - including soft, puffy souffles, melt in your mouth macarons,  featherlight genoise sponge and crisp pavlovas.
This is a recipe for basic French Meringue which may be used to make meringue shapes and pavlovas. The meringue  is piped and then cooked in a low  heat so it dries out without coloring, and forms a crisp shell.
​BEFORE YOU START  - Make sure your mixing bowl, whisk and all equipment is completely grease free, and ensure there is no egg yolk in your egg whites or your egg whites will not whip up to stiff peaks.
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  1c (226g/ 8oz)  superfine, caster or bakers  sugar
 4 egg whites
  gel food color and flavoring if desired
  pinch of cream of tartar or  1/8 tsp  fresh lemon juice or vinegar ( this strengthens  the proteins in the egg whites which  helps  increase volume, but its not essential)

1. Heat oven to 390F /200C
2. Line two baking trays with a silicone mat or parchment paper.
3. Line another baking tray with parchment paper and pour in the sugar and allow to warm for  3 minutes.
4. ​ Whisk the egg whites ( and cream of tartar if using) so they form stiff peaks. Don't overwhisk!   if you do, your egg whites will  look lumpy, not smooth
5.  Remove the sugar from the oven, and reduce heat to 212F/100C
6. Whisk one tablespoon of sugar at a  time into the egg whites, and the mixture  retains  its stiff peaks before adding more sugar
7. Once all the sugar is added, continue to whisk on full speed till the mixture is stiff and glossy.
8. Add color and flavor at this stage if you wish to do so.
9. Fill a disposable piping bag with the piping tip of your choice and  then pipe shapes onto the parchment or silicone mat 
10. Bake for 45 minutes, or up to 2 hours depending on the size of your meringues
    
11. Allow larger meringues to cool in a turned off oven .
12. Once cold the meringues can be kept for up to 2 weeks in an airtight container, or in plastic wrap.

Wilton Tip 102 or 104 makes great roses
Wilton tip 1 M  makes swirly roses
A plain tip can make little meringue kisses
A Sultane tip makes  crenellated rings
Two small meringies sandwiched together with whipped cream, fruits or preserves  make dainty desserts

4 slices bacon, chopped
3/4c chopped onion
1 clove garlic, minced
3/4c coarsely  grated carrot
1c orzo
3c chicken stock
12 oz shrimp, shelled and deveined 
parsley, chopped
finger lime ( or  fresh lime juice)

Recipe makes 2 strudels = 24 appetizers or 6-8 brunch servings. Uncooked strudel can be frozen for later baking

1 lb  bulk hot Italian sausage 
1 1/2 lbs  mushrooms, chopped
1 tsp dried thyme
2 Tbsp Dijon mustard
1/2c sour cream
8 sheets phyllo dough
4 oz melted butter or olive oil

1. Saute sausage in a non-stick pan, breaking it up as it cooks, till its crumbly and cooked through.
2. Add mushrooms and thyme and continue cooking till all moisture has evaporated. Cool, then stir in mustard and sour cream.
3. Put 4 sheets of phyllo on wax paper and then brush each phyllo sheet with butter.
4. Spoon 1/2 filling along one long edge of  buttered phyllo sheets, leaving a 2 ' border, Tuck short sides over filling and roll up. Brush top with butter. Repeat with remaining filling and phyllo.
5. If not baking immediately, wrap in foil and refrigerate  overnight or freeze for up to 2 weeks.
6. Preheat oven to 350 F. Place strudels seam side down on greased rimmed baking sheet, cut into 1 1/2 inch pieces, cutting only 1/2 way through to bottom of roll. Bake for 25-30 minutes till golden. 
7. Can be serves as an appetizer or with salad for Brunch

2 envelopes Knox powdered gelatine  ( 4 tsp/ 14g)
2c granulated sugar ( 395g)
1 tsp vanilla extract or other flavoring ( up to 1 TB)
1 Tb cold water
 1c ( 225ml) boiling water
cornstarch ( cornflour)

1. Select a shallow  9" x 13"pan  and very lightly grease, then  dust with cornstarch.
2. In a small bowl, pour the  1 Tb cold water over the  gelatine to soften it.
3. Pour  the boiling water  over the gelatine and stir till dissolved.
4. Pour the  mixture through a strainer into the bowl of a stand mixer.
5. Add the sugar, flavoring, and color if desired, and whisk together till soft peaks form ( mixture should not flop when the whisk is lifted)
6. Quickly pour the mixture into the prepared pan, leveling as much as possible.  If its really lumpy, cover with plastic wrap or a silpat mat and smooth the surface to level it out, (use a rolling pin if the pan is shallow enough, then remove the plastic wrap or silpat. )
7. Leave the mixture till cool and set,  dust with cornstarch then cut into squared with scissors or cookie cutters dusted with cornstarch.
8. Once the marshmallows are cut and dusted, they can be stored in a container at room temperature or in the fridge for 3 days ( if they last that long!)