What To Do With Left Over Egg Whites??? Meringues Of Course!

4 Egg Whites (room temperature)

1 cup Caster Sugar

2 tea spoon Cornflour

1 tea spoon White Vinegar

Optional

Food colouring

Sprinkles

Preheat oven to 100c and line 2 baking trays with baking paper.

Place egg whites in a large clean, dry bowl and beat with an electric mixer until soft peaks form.

Gradually add the sugar and beat until the sugar dissolves.

Continue to beat for 2 minutes or until the mixture is thick and glossy and a long trailing peak forms when the beater is lifted from the mixture.

Add the cornflour and vinegar and beat until just combined.

If colouring your meringues stir in now.

Place mixture into a clean piping bag fitted with a star nozzle.

Pipe desired size onto paper baking leaving about 3cm between each one.

Sprinkle with sprinkles now if you are doing so.

Bake in pre heated over for anywhere between 40mins - 2 hours depending on the size of your meringues. The longer they bake for the crunchier they will be so if you like chewy meringues bake for a shorter amount of time (until they are crusty on the outside).  

We like ours chewy and they were slightly smaller than a golf ball so I baked for 40mins.

Store in an airtight container for unto 1 week.

FORGOTTEN COOKIES

*DON'T THINK MUCH OF THESE, WON'T BOTHER TO COOK AGAIN*

2 egg whites
120g caster sugar
120g walnuts, roughly chopped
150g dark chocolate chopped
1 tsp vanilla extract

Heat the oven to 180 deg

- it must be completely hot not just up to temperature.
Line 2 baking sheets with foil

[ note: I did use foil & not baking paper as I wondered if it was a heat-retention requirement]
Whisk eggwhites with a good pinch of salt until stiff & dry.
Gradually whisk in sugar a little at a time to make a thick and glossy meringue.
Tip in the nuts, chocolate and vanilla and gently fold in
Spoon heaped teaspoonfuls of mixture (no larger)

spaced apart, onto the sheets. [they don't spread much]
Put in the oven and immediately turn it off.

Leave without disturbing overnight.
In the morning carefully peel the cookies from the foil

Store in an airtight container for 1 week.

- ha ha if they last that long!!

I just realised I forgot the vanilla extract.
Also I had 150g of whittakers dark almond, so I just used that and no extra choc or nuts.

Thanks Jacqui :o)