The other day, I made an apricot tart that left me with lots of egg whites and a few tinned apricots. I hate wasting food, so decided to do something with them. With stewed blackberries and a fruit salad in the fridge, which were at risk of being thrown out if they weren't eaten soon, I had my answer. Fruit salad meringue.
While kids can make this healthy dessert, they can learn about the value of recycling at the same time. It is quick and easy to whip up, and at the end of it, they have something tasty to eat.
I had enough to make two meringues, but you can make adjustments depending on how many leftovers you have.
Time: 35 minutes
Age: Any Age
4 leftover egg whites
Left over fruit (either from a fruit salad, or old fruit that needs using up)
2 recycled pie dishes
30g Truvia Sweetener (or 100g caster sugar)
Pre-heat your oven to 160 ༠C/ 140 ༠C fan/300 ༠F/2 Gas.
Whisk the egg whites to soft peaks.
Whisk in the sweetener/sugar and cornflour to stiff peaks.
Pour the fruit salad into two pie dishes.
Divide the meringue mix in half and spread half over each fruit salad.