I'm not keen on waste (who is, its expensive and annoying) so when I found I had 3 large egg-whites left over I thought hmmm what to do with them ?
Meringues was the answer I came up with. Due to my ISP not playing I had to hit the books. Harold McGee knows about egg foams so that's where I went first, I couldn't find the cream of tartar but I did have malic acid to hand. The slightly annoying thing about my whisk is that when you turn it on, it jumps to medium rather than slow. That aside after 5 minutes I had some fluffy meringue, 10 mins after that I'd made a sheet full of passable shapes.
When I was younger, the cake shops used to sell 2 large meringue shells glued together with whipped cream and decorate with a glacé cherry and perhaps some angelica.
I thought it was time to give that a bit of a home grown twist. I found some spiced orange chocolate, which I thought would make a good coating and then thought about the centres. Whipped cream lead quite naturally to syllabub. A quick look through various books furnished me with a basic recipe (1 tsp alcohol, juice of 1 citrus fruit 2 Tbsp sugar 250ml cream). I had spare oranges and I thought the carry through from the chocolate would be quite nice. So I whipped up a quick orange syllabub, and added the orange zest as well as the juice.
For an operation in using up leftovers it turned out really well, even after what was quite a filling meal they only lasted moments.
I am worried though that I may have started off on a quest for the perfect meringue, before you know it I'll be buying a copper bowl and a more specialist oven so they turn out perfectly white.