Scone + Strawberries + Whipped cream = Strawberry Shortcake
Easy as pie!
Then again, pie isn’t all that incredibly easy…
A few days ago, I had 14 frozen egg whites in my freezer. Yes! You can freeze egg whites! It’s very useful when you’re making things with only yolks, like custard. Smart people freeze them in ice cube trays first so that each egg is separate. Then when they want to bake something with egg whites, they thaw just as many as they need. The trouble is… I froze them all together. Meaning that I had to thaw them all together. Meaning that I wouldn’t be able to re-freeze them. Meaning I had to use up all 14 egg whites before they went bad in the fridge.
Solution: Pavlova (see previous post) and Angel Food cake.
After getting an e-mail from an Australian family friend containing a pavlova recipe, I figured it was time to get rid of my egg-whites left over from my custard obsession.
noun. dessert Often shortened to: pav
meringue topped with whipped cream and fruit
named after Russian ballet dancer Anna Pavlova