Avalanche Meringue

 I call these an avalanche meringue because I added too much sugar and the mix was grainy. The inside is soft and gooey and they are crisp on the outside...just how we like mini pavs.
 Nanny gave us this book to put all those well tried and tested recipes into, so that is what I have started to do and first in goes the french custard and sweet pastry recipe.
 mini fruit tarts and lemon meringue.


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