a half times sugar to the weight of the eggs and you are all set. Whenever I have a spare egg yolk I freeze the white in my silicone muffin pan and then store in a plastic box until I am ready to make meringues. Here I used a mix of white and soft brown sugar to give a light toffee fudge flavour to the meringue.
no one will know they are eating leftovers! Please do not worry about the small amount of vinegar in the oranges – it cuts through the sweetness and adds some acidity and balance.
white caster sugar (1 times the weight of the eggs)
soft light brown sugar (½ times the weight of the eggs)
juice from the spiced oranges or orange liqueur
leftover Christmas pudding
of the sugar either in a stand mixer, or with a hand held electric whisk until white and frothy. Add the sugar gradually whisking all the time until the meringue stands in soft peaks.
/ 140 C.
Cook for about 40 – 50 mins When the Pavlova is hard and sounds hollow when lightly tapped then turn the oven off and allow to cool inside the oven.
orange, zest of, finely grated. 2 Stir in the sugar and orange zest and then 2 tbsp water. 1 Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs
I made these vegan orange cinnamon Christmas cookies that have been one of my favorites for years. For more delicious vegan Christmas cookies, scroll down and click on the links, which are matched with the pictures above