How annoying is it when you make a recipe and have just one egg white left over? I mean what can you do with just one egg white?
That’s where I was last night. I made blackberry curd for a cake topping – (recipe to come soon) and I was left with one egg white. So, I attempted to make mini meringues and do you know what? They’re gooooood!
I didn’t expect to get that many meringues from just one egg but they yielded a healthy 16 mini piped domes. I was happy with that.
I wanted to see how they would turn out. I’ve been meaning to give Cream of tartar a go for a while after seeing a recipe using it. I usually use cornflour. The difference appears to be these are waaaay more glossy.
I also wanted to see how they tasted after the initial bake of one and a half hours – for a chewy texture and left in the oven overnight – with the oven turned off after the initial bake – for a dry right through meringue.
And the result?
Both taste great. I know people tend to have a preference so I wanted to share both options but if I had to choose just one it would be the chewier ones. I spread a little of the blackberry curd in between two meringues but anything goes here – Eaton mess, mini pavlovas, dipped in chocolate the world – or meringue is your oyster!
The ONE egg Meringue recipe.
- 1 Medium egg white – at room temperature
- 55g Icing sugar
- ½ tsp Cream of Tartar
- ½ tsp Vanilla essence
- Preheat your oven to 120℃ (100℃ for fan ovens. Place greaseproof paper on baking sheets
- Whisk the egg white until it form stiff peaks.
- In a separate bowl sieve the sugar and cream of tartar together. Add a spoonful at a time to the egg whites and beat in well. Continue adding one spoon at a time until all the sugar is combined.
- Add the vanilla essence and blend further until the mixture is thick and glossy and won’t fall out of the bowl if you turn it upside down!
- Fill a piping bag with the mixture. You can use any piping tip.
- Pipe swirls onto the greaseproof paper leaving a gap of around 5cm between each one.
- Bake for 1½ hours.
- Remove from the oven for chewy meringues. Turn the oven off and leave overnight for completely dry meringues.
- Put two meringues together with cream, curd or any favorite flavour for a tasty sweet treat.
Top tips for Meringue baking
- Clean the bowl you are using to whisk up the egg white with lemon juice and a piece of kitchen towel. Any residue from previous food – no matter how small can hinder a successful meringue.
- Never ever let any yolk get into the egg whites. They just won’t peak.
- Use eggs at room temperature. They’ll whisk up faster.
- Avoid making them on humid or rainy days.
So, that’s it. No waste mini meringues.
Hi do you need to use butter and margarine?
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