Light as air and sweet as fairy floss, these meringue-style biscuits are a great way of using up leftover egg whites.
Makes 12
Prep Time: 10 minutes
Cook Time: 10 minutes plus around 3 hours cooling time
Ingredients
2 egg whites
a pinch of salt
120g castor sugar
1 tsp vanilla essence
1/2 cup almonds
1/2 cup hazelnuts
1/2 cup chocolate chips
Method
Preheat the oven to 180°C. Line a baking tray with baking paper.
Beat the egg whites with a hand or stand mixer until they are light and foamy. Gradually add the sugar and vanilla, continuing to beat, until the meringue mixture is glossy and forms stiff peaks.
Gently fold in the nuts and chocolate chips.
Drop loaded teaspoons of mixture onto the baking tray, leaving room for them to spread a little.
Slide the baking tray into the oven and turn it off. Forget about it for at least three hours or longer - overnight is fine too - until the oven is cool.
Tuck in to these clouds of sweetness.
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