DINING WITH EMMA - Egg whites with a twist

Emma Sharp, Contributor

Last month, I used 10 egg yolks in some tarts I baked. I froze the egg whites, five in each container, so that they would not go to waste. Egg whites freeze very well, and the best way to defrost them is overnight in the fridge.

This month, I wanted to make some dishes that used egg whites only, not the yolks. But I also wanted to ensure that I made dishes that people would like. The yolk of an egg is richer and tastier. Whites, though packed with protein, are not exactly full of flavour, so that needs to be taken into consideration when coming up with recipes.

After thinking about it, I came to the conclusion that most people love omelettes and meringues. All I had to then do was make them both, but with a twist.

Emma's menu:

Apple & Blue Cheese Egg White Soufflé Omelette

Cocoa Meringues with Goat's Cheese & Toffee Cream

Apple and Blue Cheese Egg White Soufflé Omelette

3 tbs butter

2 large green American apples, chopped

Salt and black pepper

4oz blue cheese, chopped

5 egg whites

Method

1. Heat two tablespoons of butter in a frying pan, add the apples, and sprinkle salt and pepper. Cover and cook gently until the apples starts to soften - about five minutes.

2. Whisk the egg whites in a clean bowl.

3. Turn the softened apples into a bowl, mix in the blue cheese and season with more salt and pepper if needed.

4. Fold the egg whites into the mixture.

5. Heat the other tablespoon of butter in an omelette, or frying pan, and pour in the eggs. Cook for four to five minutes, then fold the omelette in half, cover with a lid and cook for five minutes on a low heat. Serve with a green salad.

Serves 2

Chocolate meringue with toffee ice cream.

Cocoa Meringues with Goat's Cheese & Toffee Cream:

5 egg whites

10oz white sugar

1oz cocoa powder

Goat's Cheese & Toffee Cream:

4oz soft goat's cheese

3oz toffee (see below)

4fl oz heavy or whipping cream

Toffee:

1 tin sweetened condensed milk

Method

1. Place the unopened tin of condensed milk in a pot, cover with water. Place a lid on the pot, bring to the boil and simmer for three to four hours, topping up with water throughout. Remove from heat and leave to cool.

2. Preheat oven to 275°F. Whisk the egg whites in a very clean and dry bowl until stiff.

3. Start adding the sugar, slowly, continuously whisking until all the sugar is incorporated.

4. Whisk until glossy and thick.

5. Sift the cocoa powder into the meringue and fold in with a large spoon.

6. Line three baking sheets with parchment paper, 'gluing' it down with a small amount of meringue in each corner.

7. Put about 14 dessert spoon dollops, evenly spaced out, on one baking sheet, and use the back of a spoon to flatten slightly into a circle about 1¹/² inches wide. Place on bottom shelf of oven and bake for 30 minutes until crispy all the way through.

8. On the second baking sheet, put about eight large serving spoon dollops, evenly spaced out, and spread each to about 3¹/² inches wide. Place on top shelf of oven and bake for 45 minutes until crispy on the top and slightly soft in the middle.

9. Dollop the remaining mixture onto the third baking sheet, spread into a six-inch circle. Keep in fridge until the small ones are finished, then place in oven for 45 minutes until crispy on top and slightly soft in the middle.

10. In a large bowl, whisk the goat's cheese with the toffee, then pour in the cream and whisk again until thick. Keep in the fridge until ready to use.

11. Sandwich two meringues together with the goat's cheese and toffee cream, and serve immediately with small dollops of toffee.

12. Alternatively, swirl some of the toffee into vanilla ice cream, and top the large meringue with large scoopfuls. Serve immediately.