If you have ever been stuck with leftover egg whites, here's what you can use them for. First of all I need to say that you can easily freese egg whites, so if you don't have the rest of the ingredients when you use egg yolk, put the whites in separate containers and freese them.
Ingredients:
80g egg white
200g powder sugar
200g dark chocolate
200g almonds, lightly toasted
Chop 200g dark chocolate and 200g of lightly toasted almonds.
Whip the egg white to a peak. The key to whipping egg whites are cold eggs, cold bowl with absolutely no grease on it (the yolk has a high percent of fat so absolutely no yolk either), and to use fresh eggs. Add the powder sugar and mix a bit more.
Gently turn in the nuts and choc.
Place on baking paper with a tablespoon with a few centimetres apart and bake in oven at low heat (160ºC) for 10-15 minutes. The longer you bake them the more done the centre will be. If you like it chewy and soft, give them a bit less. Experiment to see what you prefer. They will seem very soft when you take them out so you need to let them cool off. Store in a dry place and they will last for quite a long time.
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