K. made 15 creme brulees for a housewarming party recently, and we were left with fifteen egg whites. Usually this would have resulted in A) eggwhites thrown simply to the bin (K's usual - shocking! - method); or B) eggwhites being put into a bowl and away in the fridge for later use (and eventually into the bin a few days later; my occasional method). But as there's a beautiful early Christmas gift in our kitchen now, there was no excuse for not doing anything useful with those eggwhites.
After some late night and last minute discussions (it was nearly 10pm by that time), we decided to friendlily divide the egg whites into two batches (approximately-exactly seven and a half egg whites each:) and proceed each with our own recipe.
After all, co-habiting is all about sharing, isn't it?
K. whipped up a batch of egg-white based marshmallows, using the Polish raspberry syrup that Dagmar gave me as a surprise gift when I was in Stockholm in July. It was the first time that either of us had tackled marshmallows, and we were very pleased with the result. There will be surely lots of various marshmallow recipes tested in our kitchen, including one without eggwhites.
I, on the other hand, made lime meringues with half of the eggwhites. I used a recipe for wedding meringues from Nigella's Feast, calling for nothing but egg whites and caster sugar. I gently folded in a finely grated zest of one lime, and the resulting meringues were beautifully crisp on the outside and just a wee bit marshmallowy-chewy inside, with a nice citrussy kick to them.
Lovely. Both of them.
[Liisu - beseeküpsiste retsept on siin, vahukommide oma tuleb siia]