If you are anything like me, left over egg whites are a common addition to my fridge/freezer. I would hardly ever recommend throwing them away. So one way to use them up is to make meringues.
Meringues are so handy to have, you never know when you might need to whip up a dessert or, as I enjoy, need a sweet pick me up in the afternoon.
Get adventurous with the flavours and if you don't have 9 egg whites, break it down into 3 or 6. 9 egg whites will give you 18 large meringues.
300 ml / 9 egg whites
Pinch of salt
3 c caster sugar
2 tsp white vinegar
2 tsp cornflour
2 tsp vanilla extract Chocolate
2 tbsp cocoa
45 g dark chocolatePistachio Crumble
See recipe here
- you will only need a portion of this
2 tbsp dried cranberries, choppedCognac and Dulce de Leche
3 tbsp Cognac or Armagnac
2 tbsp dulce de leche or thick caramel, cooked condensed milk will be fine
3 tsp cornflour
2 tsp icing sugar
Preheat oven to 150 degrees.
Place eggwhites in a large clean bowl. Using an electric mixer beat until light and fluffy. You should be able to flip the bowl over and hold above your head.
Continue to beat, add salt and a slow continuous stream of caster sugar. Once all the sugar is added beat for a further 2 minutes. The mixture should be thick and glossy.
Fold in remaining ingredients.
To make the different flavours, add ingredients to the mixture and fold in until incorporated. For the cognac and dulce de leche, only stir once to create the swirl effect.
Scoop mixture onto a baking paper lined baking tray.
Place in the oven, reduce the temperature to 120 degrees and bake for 40-45 minutes. After this time, keep the oven door closed, turn the oven off and allow the meringues to cool in the oven.
Keep in an airtight container.