Eggs are one of the most fascinating ingredients I cook with – the changes that happen when you cook them in different ways, their ability to ‘glue’ other ingredients together and, most mind blowing of all, the way an egg white can increase in size so dramatically, transform from liquid to solid just by whisking, and produce a most magnificent and magical dessert – a meringue.

 

As carbonara features regularly on our meal plan, there are often egg whites left over which I keep in the freezer. Sometimes I use these for flour, egg and breadcrumbing and other times we’ll enjoy these orange meringues for dessert with cream, raspberries, pistachios and dark chocolate.