Left over Egg Whites – Toadstools
A dear friend of mine is the ice cream queen!! She often has excess egg whites which she kindly freezes and gives to me. I use the egg whites to make pavlovas and meringues for the kids.
My favourite pav at the moment is a chocolate one with fresh cream and raspberries. The best thing is, it’s gluten free, super easy to make and feeds 10 people! The other item I love to make is mini toadstools, which my kids love…. They are a little fiddly however get the kids involved to stick them together.
A little tip when freezing egg whites, place a piece of glad wrap inside a small ramiken freeze 2 egg whites at a time and when frozen, wrap up and place in a zip lock back.
2 egg whites
1/2 cup castor sugar
Gently whip egg whites to soft peaks, add sugar tablespoon at a time.
Pipe onto a lined baking sheet, and dust the circles with cocoa powder,
cook at 150C for 1 hour.
When cool use chocolate to stick together.