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Before you jump to Poached Soft Meringues recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily provides many benefits and is becoming a more popular way of life. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically change their way of life. It is possible, however, to make several small changes that can start to make a positive impact to our day-to-day eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely pick out lots of items out of habit. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? A superb healthy alternative can be porridge oats which have been found to be beneficial for your heart and can give you good sustainable energy daily. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
To sum up, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to poached soft meringues recipe. To make poached soft meringues you only need 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Poached Soft Meringues:
- You need 5-6 egg whites
- Get 4 egg yolks
- Provide 1 Lemon peel
- Provide 1 Cinnamon stick
- Get Cinnamon powder, to sprinkle
- Get 100 g caster sugar
- Get 650 ml milk
- Take 1 tbsp cornflour (cornstarch)
Steps to make Poached Soft Meringues:
- Dissolve the cornflour in 50ml of milk.
- In a saucepan add the remaining milk, lemon, cinnamon stick and dissolved cornstarch. Boil over a medium/high heat.
- Meanwhile separate the egg yolks from the egg whites and beat the egg whites into a stiff peak.
- When the milk starts to boil reduce heat and remove cinnamon stick and lemon peel. Add the beaten white eggs using a spoon. Cook for about 5-8 minutes carefully turning once halfway through. Cook in batches if needed but don't overcrowd the saucepan as the egg whites will rise.
- Remove the meringues using a slotted spoon. Set the milk aside temporarily.
- Next beat the egg yolks with the sugar until it becomes a creamy.
- Add the egg yolks to the milk and return to the pan over low heat. Stirring continously for 6-8 minutes or until the mixture has thickened.
- Pour the sauce over the cooked meringues, sprinkle with cinnamon powder and allow to cool to room temperature before serving. Can be refrigerated for up to 48 hours.
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