meringue to use up leftover egg whites

chocolate layer cake with meringue topping

Does this sort of thing happen in your home? I recently made a layer cake with a puffy meringue topping, as a way to use up some extra egg whites. 

Let me explain further: the other day, I whipped some egg whites and sugar into a meringue base but had more than I needed, and rather than bake the excess I put it in the fridge. Then a few days later I remembered it.

You may already know, I hate to waste, so I decided to bake a (chocolate) cake so I could use the meringue. I mixed crushed candy cane into the damp mixture, piped it into a disk shape on a parchment-lined sheet pan, and baked that, too.

Once everything was baked and cooled, I assembled the two chocolate cake layers with a little chocolate buttercream (which I also found in the fridge) between the layers, but none on the sides, and placed the meringue disk on top, pressing the edges over, creating a sort of toadstool-shaped topping.

All because I had some whipped egg white I didn’t want to waste.

Does this happen in your home, too?

To complete the picture a little more, let me say the meringue in the fridge had separated, so there was some softish whipped egg whites sitting atop some liquid, murky egg whites in a large glass measuring jug.

I used electric beaters to bring it back together, then continued beating for a few solid minutes until it began to stiffen up. Probably 5 minutes with the mixer; if I’d used a whisk I would still be at it, rather than reporting back to you now.

So if this happens to you, where you have some separated meringue base in the fridge, just keep beating and it will stiffen back up with time. More time than you think, because it seems like nothing is happening, but it will get there.

Then, like me, you can top a freshly baked layer cake with the meringue disk you made and there will be no waste.

Or, possibly, you created more work. Either way.


chocolate layer cake with meringue topping

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