Making bernaise sauce requires egg yolks but no whites. I normally just throw the egg whites down the sink (naughty, I know) but this time I thought I'd use them to make meringues! And I'm pleased I did. Using an online Rachel Allen recipe, I whipped up a little batch of loveliness. Swirled with a bit of Vanilla essence right before baking and spooned on, not piped, I was pleased with the crunchy exterior and sticky interior. Next time I shall also make the fruit compote and whipped cream... But for now I am just munching through my meringues. Yummy :)