The chickens have been laying again after their winter lull, so we are once again inundated with eggs. Over the weekend CB made Jamie Oliver’s carrot cake for church, and we were left with a heap of egg whites. Often they just sit there, until they are no good and I throw them out, but this time I thought I would whip them up as a meringue and whack them over some fruit. I originally planned to use rhubarb, but Country Boy had already given a big bunch to his mother, so I decided to give the plant a chance to grow a little more first, and used some peaches from the freezer instead.
Ingredients
5 egg whites
250g castor sugar
1t vanilla extract
650ml stewed peaches (I have some in the freezer, but you could use a big can of diced peaches.)
250g castor sugar
1t vanilla extract
650ml stewed peaches (I have some in the freezer, but you could use a big can of diced peaches.)
Method
1. Preheat the oven 140*c
2. Beat the egg whites to form stiff peaks with an electric whisk.
3. Slowly add the castor sugar and continue beating until the sugar is dissolved and the egg white is stiff and glossy. Whip in the vanilla.
4. Place the peaches in the bottom of an oven proof dish, and then spread the meringue mix over the top.
5. Bake for an hour until the meringue is crisp on the top.
2. Beat the egg whites to form stiff peaks with an electric whisk.
3. Slowly add the castor sugar and continue beating until the sugar is dissolved and the egg white is stiff and glossy. Whip in the vanilla.
4. Place the peaches in the bottom of an oven proof dish, and then spread the meringue mix over the top.
5. Bake for an hour until the meringue is crisp on the top.
You can freeze any spare egg whites for later 🙂