Limey, creamy potato
Flavours: 2 tsp fresh lime juice, ½ tsp lime zest, S/P
Bulk: 2 egg whites, 120g light soft cheese, 4 sweet potatoes
Lets cook: Start by preheating the oven to 150oC. Separate the yolk from the egg whites, placing the whites into a large mixing bowl. Add a pinch of salt* and 1 tsp lime juice then using an electric whisk, whisk the egg whites for around 5 minutes. You should whisk until the white is stiff enough so that peaks can be formed (and you can even tip the bowl over your head for extra measure!). Spoon out the mixture and form 4 peaked mounds. Cook in the oven for 50 minutes or until they are slightly golden. After these are made, take out and set aside. Next microwave the sweet potatoes for 5-6 minutes to speed up the cooking time and then bake in the oven at 200oC for a further 7 minutes. Take out the potatoes and cut in half. Scoop out some of the inside and place in a bowl. Add the cream cheese, lime zest, 1 tsp lime juice and pepper and mix well. Spoon this mixture back into the potatoes and bake in the oven for another 7 minutes. Once cooked, take out and place the meringue on top
* I added 1/8th tsp salt and even this was a little too much for me so when I say a pinch, I mean a tiny pinch. Another note on these meringues is that I wanted to see what a savoury meringue could be like. They don’t have the usually crispy, gooey texture of sweet meringues, however I think the saltiness complemented the sweetness of the potatoes.