This is part of a series of posts focusing on Christmas. You can see all my Christmas posts here.
And this brings us to the final post about food. I’ve got a couple more posts planned for between now & Christmas. Which is 10 sleeps away!!!!
So yesterday I shared my gingerbread recipe and promised I’d tell you today what you can do with your leftover egg white, apart from using it to make icing. Meringues. Yup that’s right. One egg white is all it takes to make a batch of these mini meringue goodness. The following is a recipe from my mum. I have no idea where she got it from and she’s been cooking it as long as I can remember.
Mini meringues (makes about 40)
1 egg white
1 cup caster sugar
2 tablespoons boiling water
1 teaspoon vanilla essence
2 teaspoons baking powder
1 teaspoon white vinegar
Place egg white & sugar in a CLEAN bowl (any dirt, dust, oils etc in the bowl and this won’t work). Mix with an electric mixer for 2 minutes on low. Slowly add water, vanilla and vinegar. Beat on medium/high speed for 15 minutes.
Fold in sifted baking powder.
Pipe onto a lined baking tray. Cook in a 180°C oven for 1 hour. Take out of the oven to cool.
And if you want to make them a bit special for Christmas (like I’m doing)…. Using a new small paintbrush, paint 2 or 3 stripes of red food colouring inside the pastry bag.
next is mum’s recipe for shortbread
170g plain flour
57g caster sugar
113g butter, at room temperature
Place all ingredients in a bowl. Knead together with fingers until a smooth dough forms.
Roll out on a lightly floured board until 1/2cm thick.
Cut into desired shape with cutters.
Cook in preheated oven for 20 to 30 minutes.
Sprinkle with a little extra caster sugar while still warm.
and finally –
1 can condensed milk
250g sweet biscuits (scotch finger are good)
1 cup desiccated coconut
1 1/2 tablespoons cocoa
Crush biscuits. Place in a bowl, add cocoa and coconut. Mix in condensed milk.
Roll about 1 tablespoons of mixture into a ball, roll in extra coconut. Place in fridge.