There are some bakes I’d be quite confident in estimating the ingredients, measuring by eye. A Victoria sponge or my never fail chocolate cake are fairly simple to balance out, and have never gone drastically wrong. A couple of eggs, a handful of flour and sugar, half a block of butter, and you’re more or less there.
By complete contrast Meringues are a little more complicated, hit and miss even when you’re following a recipe, and with that in mind I wouldn’t be without an accurate set of scales when making one. So when Terraillion sent me a set of Macaron scales to try out I knew exactly how to put them through their paces.
Shaped like a Macaron the frosted set are perfect for precision baking. A large platform and a clear screen, they also came with a handy bowl which is perfectly shaped and sized for measuring dry ingredients without any spillages. Available in a range of colours, each shade is named after a delicious sounding flavour.
There is only one recipe I’d feel confident using for a meringue and it has to be Delia Smiths. Let’s face it, you really can’t go wrong with the queen of cookery. From how to boil an egg, right through to more complex recipes, Delia holds your hand guiding you through step by step.
No different, her Pavlova recipe works perfectly where others quite often fail. I don’t know what the secret is, but I’m certainly not going to makes any changes to find out!
The perfect summer dessert served simply with chantilly cream and fresh strawberries, the Terraillion Macaron scales certainly didn’t let me down.
My advice? Don’t be afraid of making meringues just follow the right recipe to the letter and always have a second dessert as a back-up just in case…