The eggs are way too cold. I have to leave them out for a couple of hours I think.

Otherwise the egg whites, 4,  dont beat nicely and no stiff peaks are formed easily. Room temperature is better for beating egg whites.

BJG went to do late night shopping at Como lake or downtown coquitlam.

I am sipping on nothing right now: better fix myself a festive rum and eggnog...

May hubby be safe and sound though driving with a broken right headlight on the car. Om muni muni mahamuni yeh svoha

Photo: This recipe is written down in the Goat cheese and Lilou blue book. It looks like at room temperature, the egg whites truly beat way the heck easier and fluffier and stickier and glossier.

The meringue is all fluffed up and big and beautiful. Getting slowly golden. Another 10 minutes at 300F.