You might think the only thing you can do with egg whites these days is make “unicorn poo“.
Oxfordshire
But a quick trip in the culinary time machine takes us back to 17th-century Oxfordshire. Here, we find the first mention of an Elizabethan egg white speciality used at the dressing table and the kitchen table.
At the dressing table, Elizabethans sought out an alabaster complexion, so they used egg whites to produce a smooth skin surface. At the kitchen table, they used it in syllabub (curdled cream and wine dessert using raw egg whites) and as a beat-and-bake egg white and sugar confection. Historians say these are the precursors to the meringues we gobble down today. The recipe for this confection later appeared in Elinor Fettiplace’s Receipt Cookbook, showcasing Elizabethan country cooking.
Switzerland
However, historians often tend to disagree and some say that Swiss pastry chef Gasparini (who practised in the now East German town of Meiringen) kicked off the origin of meringues when he used them to woo Princess Maria, who was betrothed to King Louis XV.
Poland
And others still say we should take a step back even further into Poland, where marzynka originated in the kitchen of a chef in the service of King Stanislas I Leszcyński. This chef passed the recipe to his daughter Maria, who introduced it to France.
France
Once in France, meringues became haute cuisine because even Queen Marie Antoinette developed a penchant for the stuff. Court lore tells that she made vacherins with her bare hands at Trianon.
Whatever their origin, the science behind making meringues is fascinating. During the beating process, the proteins unfold, transforming the egg whites into a fluffy cloud that triples and even quadruples in size. Sugar is added, giving the cloud structure and stability while drawing water from the egg whites. Once in the oven, they expand further.
Meringues are best visualised as bite-sized colourful clouds of sweetness, often in the shape of mounds, cases and kisses that resemble unicorn poo. Meringue cases can be filled with fruits, ice cream and cream, while the unicorn poo can be used atop desserts when extra flair is needed.
If you have leftover egg whites, save them.
A fantastic way to use egg whites is to make a meringue or a pavlova. This meringue slice will be a hit with the kids. Plus, they’re small enough to pop into lunch boxes.
This pavlova uses 4 egg whites and is a crisp meringue on the outside with a soft marshmallow centre.
Not only can you make them in any size, meringues and undecorated pavlovas store well in an airtight container for several days.
This recipe for egg white omelette uses 6 leftover egg whites and is a delicious way to prevent food waste.
These chocolate macarons are rich, French-style chocolate biscuits, also known as French macarons. This is a foolproof recipe, as long as you beat the egg white/sugar mixture long enough.
This delicious pumpkin meringue pie will really hit the spot. The sweet pumpkin filling is mildly spiced with cinnamon and nutmeg.
These decadent lemon lava cakes with runny lemon centres are topped with meringue.
Topped with soft meringue over a zesty lemon filling, serve this easy lemon meringue slice for special occasions.
Tiramisu and lemon meringue pie meet in this sublime lemon meringue tiramisu. Zesty mascarpone cream is sandwiched between sponge biscuits and topped with perfect piped meringue.
These lemon meringue profiteroles are for those who like a baking challenge. And when you master them, you will be rewarded with a special sweet treat that looks amazing and tastes divine!
This pecan meringue pie is so quick and easy. It only needs four ingredients, one of which would be your leftover egg whites.
Freeze them
If all else fails and you don’t have time to make meringues or pavlovas, simply drop one egg white into each section of an ice cube tray. Then cover in plastic wrap and add to the freezer. When ready to use the egg whites, remove the required egg white cubes and defrost in the fridge. Once they’re frozen, remove the cubes and store them in a snap-lock bag for later use.
More ways to use eggs
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