FYI

Duck eggs, such as the ones I get from my lovely brown khaki campbell, make excellent meringue. I was a little reluctant to use duck egg whites when making my husband's birthday cake this morning because its a lot of work to make something like that only to have to redo it when the ingredients fail. But I was very pleased to find that the egg whites whipped up beautifully probably due to the fact that the consistency of duck eggs is much thicker than that of chicken's eggs.

So thank you to my lovely Jemima Puddleduck for all her glorious eggs!