What to do with those extra egg whites? Make meringue. I’ve made the Italian version which is egg whites whipped with sugar syrup and the French version which is egg whites whipped with dry sugar. Far superior is the Swiss version which combines the best of both techniques.
Makes 6 large sized meringues
3 egg whites
200 g of caster sugar
75 g of unsweetened cocoa powder
Preheat oven to 130 degrees.
It’s important everything you use for this is cleaned well.
Fill a small saucepan with water and bring to the boil. In a stainless steel bowl combine the egg whites and sugar. Place bowl over the boiling water and continue to stir until the sugar has dissolved. Scrape down the sides of the bowl to avoid sugar crystallization. Once sugar is dissolved remove from heat and pour liquid into a very clean bowl fitted for an electric mixer. Attach the whisk and beat for 10-15 minutes. The mixture should be cooled and have formed soft peaks.
Lower the oven to around 100 -110 degrees.
Line a flat baking tray with baking paper and spoon out 6 portions. Sift cocoa powder into a bowl. Using a dessert spoon, sprinkle cocoa powder over the top of the meringues and with your finger swirl the top of the meringue leaving a gnarly streak of chocolate.
Bake for 1 hour and 20 minutes.
Leave to cool on a wire rack.
Photo © M. Williams 2015