If you’ve been following
@HughsWarOnWaste you’re probably as angry and annoyed as I am at the unnecessary amount of food that is just being discarded for no good reason. Clearly there are some serious problems with our retailers and suppliers which need to be be addressed, but there’s plenty we can do ourselves to make better use of what we buy.
How often have you followed recipes requiring just the yolks or whites, left the extra in the fridge for a couple of days then thrown them away? I know I have. I’ve said it before – There’s never a reason to throw them away when you can use them in simple recipes.
I was cooking an alternative Apple Crumble with a frangipane base, which I was going to serve with a lovely custard. My need – 5 egg yolks. That left me with 5 egg whites that needed a home. Time to knock up a batch of ‘Meringue Kisses’ – a slow cooked French Meringue which make great crunchy sweets, cake decorations, can be broken up & used in other deserts and also make impressive looking Christmas presents.
Store them in an air tight jar and they will keep for several weeks – what better way to extend the life of your egg whites?.
- French Meringue, (adjust the batch size dependant upon the number of egg whites you have to use, with 2:1 ratio of sugar to egg white by weight)
- Food colouring gel (optional)
- Make up the french meringue as outlined
- Open up a piping bag, cut off the bottom and fit with a star nozzle
- Drip drops of gel onto the inside of the bag and with a spoon handle swipe up and down to make stripes
- Carefully spoon the meringue into the bag, taking care not to mix too much colouring into the mixture
- Pipe small stars about 2-3 cm across onto a sheet of silicon paper – the stars will have random streaks of colour
- Bake at 100oC Fan for about 1 hour until the meringue slips from the paper. The meringue should be hard and crunchy
- Allow to cool and store in a