Bourke Street Bakery Meringue
Description The basic recipe we use here is double the weight of sugar to egg whites. This is a Swiss meringue – that is, a meringue that is first warmed in a bain-marie to d
Raspberry Jubes
method Line the base of a 34 x 24 x 3.5 cm (131/2 x 91/2 x11/4 inch) tray with baking paper. Put 50 g (13/4 oz) of the caster sugar in a bowl. Stir in the pectin and citric acid. I
