We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. My husband likes egg whites for breakfast and I don’t get to save much for other recipes. Serve immediately. lol just use them, it won’t ruin your recipe, trust :). ), or http://journalofafrenchfoodie.com/2012/10/09/macarons-citron-ou-chocolat-lemon-or-chocolate-macaroons/ (220g egg whites) and finally this one: http://journalofafrenchfoodie.com/2011/07/31/langues-de-chat-dessert-biscuits/, which is a biscuit so a good change from the meringue… I also made recently beautiful chocolate pots, which need about 6 egg whites, 320g dark chocolate, 20g cornflour, 50g butter and 70g sugar: melt the butter and chocolate, add the sugar and egg whites while stirring and finally the cornflour. https://recipes.vegkit.com/no-bake-blueberry-lime-meringue-slab Be creative with whatever you find in the frige. Pour into the pie crust. I think they’d also be good in quiche. I don’t typically have an egg white issue because I don’t bake often but I agree with the other readers about angel food cake and macaroons. The problem is, they just start to build. I should really make some of these to use them up! I have the opposite problem. Evenly spread egg white mixture over blueberries. I still have partial bags of freeze-dried mango and raspberries, perhaps those will be next on my list to try as operation use-up-the-gosh-darn-egg-whites continues. Blueberry Curd. But when I can, meringues is by far my favorite. Top with sliced almonds if using. Yet these meringues look spectacular! There are so many options and flavors to try. Spoon the meringue onto 6 of the blueberry-topped disks and, using 2 forks, pull the meringue into long spikes. Drizzle about 1/2 tsp of the cooled blueberry sauce on each meringue. Thanks. Yum! Smooth the tops with the back of a spoon. A food processor will also work but I’ve found a coffee grinder does a better job of creating a super-fine grind. I love freezing foods because it saves money and time. Step 3. Bake all of the disks for 4 minutes, or until the meringue is golden. Drop meringues by the spoonful onto a parchment lined cookie sheet about 2-inches apart. Where do you get it from? Blueberry Pie Cups with Meringue frosting is an easy and delectable summer dessert recipe. Preheat oven to 425 F. In a deep-dish 10-inch pie pan, fit the crust to the pan, prick the bottom several times with a fork, then cover with aluminum foil and add pie weights or … Since it won't be long before strawberries come into season, you may want to try these meringues filled with pretty pink Strawberry Curd too. Feedly, Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. what a great idea!! London Previous Post Life Update – Cancelled trips and things. Remove from heat, and stir … Bake at 200F 60-90 minutes. Takes 6 egg whites……………. Combine rind, juice, sugar, eggs and butter in medium heatproof bowl. Spoon about 20 balls of meringue onto the prepared pans. Well, if I plan ahead I put the bag in the fridge the night before. I have made pavlovas and coconut macaroons, but neither has put a large dent in my stash. I typically just stash any extra whites in the fridge and add an extra egg white or two in when I’m making an egg dish or scrambling eggs for breakfast. Learn how to cook great Blueberry meringue pie . Combine 1/4 cup sugar and blueberries in a (clean!) It’s a win win! Others are using this blueberry meringue for other creations. Wow What a difference to use the whisk in that thing. Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil. These look beautiful! I too freeze egg whites and then I have a set of recipes that I use them for. These are beautiful!! 1/4 teaspoon almond extract. I love angel food cake and always have leftover yolks! Use a toothpick (or I used the tip of a tiny metal spoon) to swirl the sauce in the meringue to create your design. Tell me I’m not the only one with this problem? We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. Dorie Greenspan’s Cafe Volcano Cookies are amazing. They look really great. Place over medium saucepan of simmering water; cook, stirring, about 15 minutes or until curd coats the back of a spoon. Meringue: 1/4 cup granulated sugar 1/4 cup light corn syrup 3 tablespoons water 2 egg whites 1/8 teaspoon cream of tartar 1/4 teaspoon salt. Place prepared crust on parchment paper–lined baking sheet. each) onto prepared baking sheet. Beat on high until a stiff, glossy meringue forms, about 10 minutes. Or, I make eggs the next morning for breakfast 1 whole egg and 2 whites makes a nice scramble. Get the printable recipe card . I tend to have more egg yolks though…we should live closer:-D. Oh these are so beautiful… they could taste like mud and it would not matter! Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. I give them away to our friends. use egg yolks. So after about 6 months (luckily I had the good sense to date them), they get tossed with the other frozen-and-forgotten things in the depths of our freezer (try as we might, we just aren’t freezer people). I also love to make French Macaroons, but sometimes I want something easier and for that I love the recipe for chocolate chip meringues from smitten kitchen, definitely worth trying. (Sorry about grams and liters, I’m from Europe, though this should not hold you on making this ;-)). Gently fold in blueberries. Add blueberries and lemon juice, and stir gently to coat berries. Blueberry Cupcakes with Toasted Meringue - Katie Bem Baking 08/15/16 12:09. I too have a problem with freezing egg whites and then…not using them. 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