As a side effect of the quarantine we mastered the art of the meringue. Were the batches of unchewable or dark experimental tries worth? Yes – because at the end we came to a decent result that combined with whipped cream and strawberries results to one of the best desserts  during a quarantine or anytime – a simple Eton mess or pavlova. The deliciousness is unproportional to its simplicity – but who says that complicated recipes are always the best… Just think of sushi… Or pommes frites.. it’s what you do with the ingredients; they just have to be the best and you just need to put a sense of fugues into your cooking or baking. Like what Bach did with a Blockflöte.  We tried several meringue approaches ( with burned sugar,corn flour or cream of tartar) and we found that the basic version with a splash of Calvados works best.  For the meringues (makes app. 15 golf ball size meringues) 2 large egg whites (at room temperature) 60g caster sugar 60g icing sugar 1 Tbsp calvados (optional) Preheat the oven to  100°C (fan). Line a baking tray with parchment paper. Put the egg whites into …