The white cup, containing six egg whites, had been trying to attract my attention for a couple of days. Sweet pastry and lemon fillings tend to create a supply of nascent soufflés and meringues by dint of the phrase “take the yolks of 5 eggs” which division invariably leaves a similar amount of albumen, which then sits in white cups in the fridge. Soufflés, however, require timing in that the recipients need to be ready to eat them as soon as they emerge from the oven, gloriously inflated by culinary alchemy, or certainly quite soon after that moment. The soufflé urgency is not upon me in the winter, and during this period their proud, air filled golden heads will, as with so many mortal examples of that genre, have sunk out of sight by the time that it would have taken to tempt me to the table from my chair by the fjre. A meringue is less demanding, and I find that to be a good quality in a pudding when I am still cosy in my cocoon awaiting to emerge, butterfly like, in Spring when I will be more prepared for exigencies of the soufflé. In this example of a Mess I have used frozen raspberries, which taste rather good, in place of strawberries from far off climes, that have been cleverly cultivated to be without the taste that one expects from such a berry.
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