But what about…

…all of the egg whites I have left over from making my lemon tart, eh Hen? What do I do with 9 egg whites, huh?

Meringues, dear friends. Make a shirt load of meringues. Or one big one and turn it into a pavlova. But my choice is mini meringues-after the richness of the lemon tart you might like having some little low-fat (but yes, sugar-heavy) treats kicking about the place.

9 egg whites gives you quite a lot of meringue mix, so I split mine into three parts and made 3 flavours-brown sugar, chocolate and coffee.

So unless you have thought of a more crafty use for all of your egg whites-other than forgetting about them in the fridge and then giving them to the dogs-here’s what you do:

Preheat your oven to 120 degrees C. I have read plenty of recipes that say that a fan forced oven spells doom for the meringue. Well maybe they don’t do their best in one, but really-I haven’t had too many issues with mine, so don’t be put off by the naysayers!

Next, in a spotlessly clean (no traces of oil or detergent) bowl, whip your egg whites (9) and a pinch of salt OR pinch of cream-of-tartar until you have the legendary soft peaks of fluff, and/or can turn the bowl upside-down over your head without wearing your whites. This test is really more for the daredevils and those who care not for mess and wastage on a large scale. Do what you will.

whip it good. sorry.

whip it good. sorry.

Then, mix in your sugar (200g brown sugar and 220g caster) quickly but gently if that makes sense-you don’t want to knock out all of the air that you just whipped into your egg whites. That = waste of effort + crappy, flat meringues. Boo. I just kept them in the Kitchen-Aid that I mixed the whites with in the first place.

Now turn your oven down to 90 degrees C. Line a few baking trays/sheets with non-stick baking paper, and get your piping bag ready. Or you can just use a snap-lock bag, but it’d be good if you had a piping bag nozzle to drop into the corner you snip off. You could also just use a couple of dessert spoons dipped in water if you live in an entirely bagless household. And if you have no spoons I think you’re a bit weird, to be honest.

Get a second bowl ready and scoop about 1/3 of your meringue into it. Sift approx 1.5 teaspoons of cocoa powder into the mix and use a spatula or metal spoon to gently mix the cocoa through the egg white, again, trying not to loose the air in your meringue mix.

Scoop this mix into your bag and pipe it onto your trays in small whirls with as much skill and panache as you can muster. Try not to make them look like little turds. Very unappetising, and will cause the onlookers to this project to mock you. Frustrating.

I got 'disposable' piping bags and nozzles at the supermarket-but they are easy to wash and use again...

I got 'disposable' piping bags and nozzles at the supermarket-but they are easy to wash and use again...

Scoop half of your remaining mix into the second bowl and sift a teaspoon of instant coffee powder onto it and mix through. Repeat piping step.

Pipe the remaining mix as-is onto the trays and pop them in the oven for 1 hour (this is for meringues with a slightly chewy centre. If you want them crispy all the way through, do 1.5 hours. 090

Turn off the oven and leave the meringues in there to cool. Then be sure to load them into an airtight container or snaplock bag to store them, as moisture in the air will make the meringues sticky and then soft. And therefore gross.

Hope you like ’em-I am particularly enamoured of the chocolate ones…

And if you don’t have quite so many whites to use up or don’t want quite so many meringues (this made 3 trays of small ones) then just reduce the sugar by the same proportion as the egg whites.



~ by Little Red Hen on June 23, 2009.

4 Responses to “But what about…”

  1. them’s some fiine looking meringues. Not turd-like at all, well maybe if they were Martha Stewart’s. She pretties up EVERYTHING!

  2. mr whippy turds! tee hee.

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