Egg whites are used to add volume to meringues and pavlovas, souffles and pancakes. Egg yolks are also used to lower the fat content in cakes, muffins and omelettes and we have lots of recipe ideas for leftover egg whites, too!
Everyone loves a good Pavlova - and this recipe couldn't be simpler. Use other fruits instead of kiwi fruit, if desired.
Crunchy on the outside, soft and chewy in the middle. Drizzle melted chocolate over the top for a nice presentation.
These are so easy and always turn out well. I've used other fruit, as well - blueberries and raspberries are our favourites, but strawberries, peaches or cherries work well, too. You can use frozen or fresh.
This meringue recipe is very quick and versatile. Substitute 1 dessertspoon instant coffee or 1 1/2 tablespoons cocoa powder for the vanilla if you like. Sandwich them together with whipped cream, or melted chocolate.
This recipe has been created with the idea of lowering the fat content. These are so delicious - you'll never miss the fat, and chocolate still makes an appearance!
Some people find it hard to make a good meringue - this recipe is for those who've yet to find success. Trust me, you will with this recipe!
When I have some egg whites leftover from another recipe, I love to whip up a batch of these. Shape them anyway you like - you can use an egg cup to make them into pyramids or mounds.
Just three ingredients required for these moreish and easy coconut macaroons! They're also gluten free and dairy free.
A light and delicious twist on regular buttercream icing. This recipe is perfect for icing almost any cake. This recipe makes a generous amount. You will not run out when icing and decorating two 23cm round cakes.
This colourful spongecake is sure to delight. Six different colours of cake batter are mixed together to create this rainbow cake. You can also use this recipe to make cupcakes. Top with your favourite frosting.