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.

Chocolate & Marshmallow WHOOPIES

125g butter, at room temperature

• 160g (1 cup, lightly packed) brown sugar
• 1 tsp vanilla extract
• 1 egg
• 50g (1/2 cup) cocoa powder, sifted
• 1 tsp bicarbonate of soda
• 300g (2 cups) plain flour
• 330ml (1 1/3 cups) buttermilk

MARSHMALLOW FILLING

• 3 egg whites
• 270g (1 1/4 cups) caster sugar
• 2 tbs glucose syrup
• 1 tsp vanilla extract
• Pinch of salt
• 
  
• Preheat oven to 190°C.
• Line 2 baking trays with non-stick baking paper
• Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy
• Beat in the egg
• Stir in the cocoa and bicarbonate of soda to combine
• Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth
• The mixture should be a little stiff
• Use a 3cm-diameter ice-cream scoop* to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges
• Bake, swapping the trays halfway through cooking, for 10 minutes** or until firm.
• Cool slightly then place on a wire rack to cool completely.
• Repeat, in 2 more batches, with remaining mixture

• To make the filling
• Whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted
• Transfer the marshmallow mixture to a clean bowl
• Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape
• Place whoopies, base-side up, on a clean work surface
• Spoon the filling into a piping bag fitted with a 1cm fluted nozzle
• Pipe filling onto half the whoopies, leaving a 2mm edge
• Place the remaining whoopies on top and press lightly to sandwich together
• Place the whoopies in the fridge until you’re ready to serve them

* I piped the whoopie mixture onto the trays.

** I baked for 6 minutes because I think mine were a little smaller

Recipe from Taste.com.au

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)