Yesterday we showed you how to make scrummy crème brulee and as you know, in the skrimping industry we don’t like to waste a thing, so here’s what to do with your left-over egg whites. An easy thing to make in theory but notorious for going wrong. I used this very simple formula that is a combination of my mother’s great advice and an online recipe.
8 egg whites from that time you were making crème brulee! 230grams of caster sugar Teaspoon of lemon juice Preheat the oven to 100C/212F/Gas Mark ¼ and line 2 large baking trays with grease proof paper or baking parchment.
Let’s get started:
Put your egg whites into a large mixing bowl and use an electric whisk to beat the egg whites until they are fluffy and stiff peaks form when the whisk is lifted out. (You could even do that thing those buffoons on Come Dine With Me do and tip the bowl upside down above your head. If it stays in the bowl, they are ready; if it falls on you well…you’ve got egg on your face.) Add the caster sugar a tablespoonful at a time to the egg white continually whisking. Beat for about 6 seconds between each spoonful. When done you should be left with a thick glossy mixture. It kind of resembles the ‘cream’ used on those pies in tv game shows that you face-palm people with. Although that is perhaps not a wholly universal experience. Scoop heaped table spoons of the mixture onto your paper lined trays and leave some room between them as they expand while baking. Cook for around 1 & a half hours or until they turn a light mocha colour and are crisp when tapped gently. Serve how you like and enjoy the sugary goodness, these ones come out with a little chewy to them, which I adore in a meringue.