Do you have some egg whites left over from making carbonara, or a simple but delicious zabaglione? Don’t throw them away – you never do that in the kitchen. Instead, reuse them in this amazing recipe that will enchant any gourmet! These meringues are crispy on the outside, with a hazelnut and chocolate interior, a real treat. If coloured, they will be even more beautiful in my opinion, but only use gel or powder food colouring, liquid colouring destabilizes the mixture. They are super simple to make, even though they take a long time to cook, but they taste great.
Yesterday we had guests at home and, for this festive occasion, I couldn’t help but charm them with my cute, freshly baked meringues. They were so impressed, and I was so happy, that they couldn’t stop eating them! In fact, they just kept eating them, and soon these little cakes were gone!
If you do use new eggs, don’t throw away the yolks: save them for a coffee custard (yolks, sugar, milk, starch and coffee: simple but wisely combined ingredients).