I made a lime tart on the weekend which has five egg yolks in it (amazing). This meant I had all these egg whites left over and I can’t bare to throw them out.
So I dusted off this recipe. It’s so simple, so delicious and the crowd goes crazy.
You can serve them as mini-pavlovas with cream and berries or eat them fresh and soft.
It’s difficult to not just eat the batter.
4 eggwhites (120ml)
250g brown sugar
(Makes 16 meringues)
Preheat oven to 180°C. Line two baking sheets with baking paper.
Sift the brown sugar and set aside.
Beat the eggwhites until soft peaks form. Add the sugar in three lots, beating until the whites are glossy and thick.
Spoon generous blobs of meringue onto the trays, leaving about a four centimetre space between each. I don’t like smooth, perfect shapes – the blobbier the better.
Reduce oven heat to 150°C and bake for 50 minutes. Turn oven off but don’t open the door – leave until the oven is completely cold.
Eat on their own or serve with fresh berries and cream.