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Old 11-04-2008, 10:51
TheHistoryGirl
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Having made ice cream last night, I now have six egg whites. Does anyone have any suggestions as to what I can do with them, other than making a huge amount of meringue?
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Old 11-04-2008, 10:54
Orangebathwater
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Make like an L.A. resident and have an egg white omlette for lunch?
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Old 11-04-2008, 11:23
JAMESPEARCE91
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I'm allergic to egg whites (just the whites) so I have no clue although lemon meringue pie looks good. Google 'egg whites.' Someone might have been stuck in the same situation as you!
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Old 11-04-2008, 13:06
dollylovesshoes
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Having made ice cream last night, I now have six egg whites. Does anyone have any suggestions as to what I can do with them, other than making a huge amount of meringue?
You could make Eton Mess!!

http://www.gastronomydomine.com/2007...eton-mess.html
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Old 11-04-2008, 16:25
stripeymouse
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I believe you can freeze egg whites til you need them. I'm sure i've heard Nigella say that on one of her programs.

Alternatively, they are apparently very good used as a face mask
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Old 12-04-2008, 09:00
TheHistoryGirl
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Thanks for all the suggestions. After consulting with my husband, I am going to try a lemon meringue pie, mainly because I have never tried one before. (I always seem to end up making Eton mess when I have egg whites, dollylovesshoes. I absolutely love it but I think my poor husband is getting a bit tired of it and I am now forbidden from feeding him out-of-season strawberries...)

Thanks for the freezing tip, stripeymouse. Think I might give the face mask a miss though !
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Old 12-04-2008, 10:46
Gogfumble
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You can freeze egg whites, handy if you just need yolks and don't have an immidiate use for the whites.

If it were me though I would make a pavalova.... yum!
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Old 12-04-2008, 11:53
TheHistoryGirl
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Lemon meringue pie is out as you need yolks for the lemon curd. So I am trying a chocolate gallette instead. Will let you know how I get on...
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Old 14-04-2008, 15:36
stripeymouse
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How did the chocolate galette go?

Cannot believe you didn't fancy the egg white face mask
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Old 14-04-2008, 17:12
TheHistoryGirl
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How did the chocolate galette go?

Cannot believe you didn't fancy the egg white face mask
Hi stripeymouse! Sorry, had a hectic couple of days here. The galette turned out reasonably well, if a bit 'rustic' looking. My oven decided to play up so two of the meringues came out a bit soggy but it seems to taste alright - certainly it is disappearing at a rate of knots, so my husband must approve!
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Old 14-04-2008, 17:13
stripeymouse
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Hi stripeymouse! Sorry, had a hectic couple of days here. The galette turned out reasonably well, if a bit 'rustic' looking. My oven decided to play up so two of the meringues came out a bit soggy but it seems to taste alright - certainly it is disappearing at a rate of knots, so my husband must approve!
Would you mind posting the recipe - think my boyf would enjoy that. He loves meringue and he loves chocolate - it's got to be a winner
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Old 14-04-2008, 20:00
TheHistoryGirl
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Would you mind posting the recipe - think my boyf would enjoy that. He loves meringue and he loves chocolate - it's got to be a winner
No problem. It is a variation on the gallete au chocolat Cordon Bleu from Leith's Cookery Bible (basically, I couldn't find kirsch and couldn't be bothered to make the cherry sauce or decorate it properly).

Preheat the oven to 140C/Gas Mark 1.
Line 3 baking sheets with non-stick parchment and mark an 18cm/7in circle on each.
Whisk 5 egg whites until stiff (I used 6 which may also explain the stickiness).
Gradually whisk in 142g/5oz. caster sugar and whisk for a further 30 seconds.
Sift together a further 142g/5oz caster sugar with 45g/1.5oz. cocoa (use the best quality you can get - you really taste it in the final result).
Quickly fold into the egg whites.
Spread mixture on the 3 marked circles.
Bake for 1-1.25 hours, until dry and crisp (this is where my oven decided not to cook anything on the bottom ).
Remove from oven, cool completely and remove from baking parchment.
Drain 1 400g tin of pitted black cherries.
If you can find kirsch, mix with the cherries and leave to macerate.
Melt 110g/4oz. plain chocolate over simmering water.
Remove from heat and allow to cool slightly.
Whisk 570ml/1 pint double cream (yeah, I know, it is really rich ). When it starts to thicken, whisk in melted chocolate.
Continue whisking until cream holds its shape.
Use the chocolate cream to sandwich the meringues together, topping each layer with a third of the cherries.
You can decorate with chocolate caraque, icing sugar and rosettes of plain whipped cream, but I honestly couldn't be bothered and just used some of the left-over chocolate cream and cherries.

Enjoy!
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Old 14-04-2008, 21:08
ollysmrs
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You can freeze egg whites, handy if you just need yolks and don't have an immidiate use for the whites.

If it were me though I would make a pavalova.... yum!
Yes , you can freeze them until you need them.
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Old 15-04-2008, 09:01
stripeymouse
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Mmm yummy, thanks History Girl!

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Old 16-04-2008, 10:23
Orangebathwater
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There is a recipe in the Guardian today for Almond Macaroons- this uses eggwhites rather than yolks.
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