I hate throwing out egg whites when I only need the yolks so I invented this ice cream topping.
Be the first to make this!
3 egg whites
180g caster sugar
2 teaspoons vanilla sugar
1 pinch salt
3 tablespoons unsweetened cocoa powder
Method Prep:10min › Cook:40min › Ready in:50min
Preheat your oven to 120 C / Gas 1/2. Line a baking tray with greaseproof paper.
Beat egg whites and salt till very stiff. Once they form peaks, slowly add the sugar and vanilla sugar. Fold in the cocoa.
Place small heaps on the baking tray using two teaspoons. The meringue do not need to be pretty as you will chop them afterwards anyway.
Bake in the preheated oven till firm, about 30 to 40 minutes. Turn the meringues over and bake for a further 15 minutes.
Transfer the meringue to a large cutting board and chop coarsely with a large knife Place the meringue bits once more on the baking tray and turn the oven temperature down to 110 C / Gas 1/4. Leave in the oven till dry and crispy. Let cool, then store in tins.