The opportunities in pasteurized egg whites

So in the midst of all our usual weekend insanity (soccer, birthday parties, novel writing, work around the house, etc.) we also had some friends come to dinner. I made a nice pilaf from the rice cooker cookbook that is a companion to the excellent bread machine cookbook and we had lamb sausages (they brought them) grilled and then quickly warmed in a tomato red pepper sauce. Plus a salad and kale and pan fried butternut and delicata squash.

Blackcurrant rum froth

Then for dessert I made something I remembered from the dim and distant past. I beat the pasteurized egg whites (no Salmonella so OK to eat raw!) with sugar and blackcurrant syrup. Kids had that and then I added in some rum for adults. Light, airy, fluffy and delicious (and simple). There was a lot left over – I made eight eggs worth and should have made four at most – so I beat in a bit more sugar and baked the left overs at 250 degrees for two hours to make meringues. All very satisfactory.