Let me start by saying I haven't made them yet. But I saw these cute little meringue Christmas trees on America's Test Kitchen over the weekend and thought it a timely way to use up some egg whites left over from holiday panettone baking (I hope to get another bake in soon myself!). Since it was on the show, I think it is a free recipe, but if not, let me know and I'll see what I can do.
Meringue Christmas Trees | America's Test Kitchen Recipe (americastestkitchen.com)
And if I do get to make them this year, I'll update this and let you know how they turn out.
Merry Christmas!
P.S. There is a video
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I have so many egg whites, lol! These would also be cute to decorate a yule log cake!
Sue
I still have plenty of egg whites in the freezer myself. It might be time to make an angelfood cake -- the recipe I like uses 1 1/2 cups. Or Pavlova since I've never made one of those. Do you have any favorite recipes for egg whites, Sue?
Making an angel food cake is an excellent idea, haven't made one in a long time. I try to use them up in belgian waffles, souffles, etc. I haven't made macaron, but have some books on the topic. I like to make Korean dishes at lunchtime, and many egg whites end up slow cooked in butter and added to a bowl just before tteokbokki or jajangmyeon noodles are added.
Those would be very nice for gifting. Many of my egg whites end up in scrambled eggs, mixed 1:1 or 1:2 with whole eggs.
I was just about to ask you what I should do with my egg whites but I see you’ve answered that already. These meringues are picture perfect and would make any baker proud to have them on their table or display.
Happy New Years Debra.
Benny
Hi Benny,
Most of mine go into scrambled eggs or omelets these days --- good source of extra protein for breakfast. But any white cake (butter cake, sponge, angel food, etc.) or anything meringue-based, like the star- or kiss-shaped cookies, these trees or mushrooms for yule logs, glazes and buttercreams, pavlova, macaron, coconut macaroons, souffles, even coating for spiced nuts. Maybe others could add to this list.
Egg whites freeze really well, so you don't have to use them immediately, or all at once. I put 3 large each into 4-oz food storage containers. I find 1/2-cup quantities to be the most useful for me.
Happy New Year!
dw