Leftovers. I recently found myself with a some unused egg white after having made a salad dressing containing egg yolk. I don’t like throwing away food, so what did I do? I made licorice meringue. With just a few ingredients, and a little bit of ingredients going a long way, these are perfect when you have egg white leftovers, or just are in the mood for something sweet. And if you don’t like licorice, just make plain meringue.
Egg white from 1 egg (with no traces of egg yolk!)
50 gram (3,5 oz) sugar
1/2-1 tsp licorice powder
How to do it
- Make sure that all the equipment is perfectly clean.
- Preheat the oven to 100ºC / 215ºF.
- In a large bowl, beat together the egg whites until the mixture is firm. I use a stand mixer with a whisk, but you may also use an electric hand mixer.
- Slowly add the sugar to the firm egg whites while still mixing. You should not turn off the mixer before all the sugar has been mixed in, and you have a smooth white mix.
- Mix in the licorice powder.
- On a baking tray covered with parchment paper, use a cake piping tool or just a couple of spoons to make the preferred size and shape of the meringue.
- Bake the meringue in the middle of the oven for at least 60 minutes.
- Take the meringue out of the oven and let them cool down before you serve them.
Eat the meringue just the way they are, or serve them with some vanilla ice cream or sprinkle them over some raspberries.