Saturday, February 4, 2012
What's sweet and melts to nothing?
The gals are laying tons of eggs. Tons. We have 24 dozen eggs in the refrigerator waiting for us to do something with them. Honestly, if you were close, you would hate me because I would leave eggs in your unlocked car, just as during our "Great Zucchini Crop" days a few years ago.
But, since you aren't, how about I share with you one of our favorite receipes to use the egg whites?
2 egg whites
1/2 c. sugar
1-2 t. vanilla (or 3 t. cocoa; or lemon flavoring or whatever you have a hankering for today)
Beat the egg whites and salt until stiff. Add the sugar by tablespoonsful.
Cover your cookie sheet with either parchment paper or silicone sheets. I use the silicone because it recycles with just a quick wipe! Sweet.
Now, the fun part. I used the cookie press I found at a junk store With All Its Pieces to squeeze the meringue into lovely little flowers. You could drop these from a tablespoon as well. I even added a little food colouring to one batch. Nothing like a red flower that tastes like sweet air and melts away to nothing in your mouth! Have fun with it!
Bake at 250-degrees for one hour. Then, let them "rest" in the oven for at least two more hours.
Store in an air tight container... unless your Mister is like mine and is standing by the oven drooling and waiting...
We then take the egg yolks and make a lovely omelet or frittata from them. Nothing wasted!
How do you use extra eggs??