Saturday, April 22, 2017
Posted on 10:12 AM by Jacquelin Estrela
Dr. Oetker came up with some great new recipes this Easter, which you can see on their website here. I liked the look of the tear and share hot cross buns but I didn't really have the time. Instead I made this - I actually thought I'd shared this post over Easter, oops!
Dr. Oetker sent me a selection of their products to try and I was intrigued by the powdered egg white as I don't think I have used that before. It replaces fresh egg white and saves you from ending up with a lot of unused egg yolks if you are making meringue.
I decided to make their chocolate marbled meringues; you can find the recipe on this link. Instead of filling them with fruit I gave them an Easter twist by filling with chopped marshmallows, a couple of Cadbury mini eggs and some whipped cream, and drizzling them with some melted Dr. Oetker Cooks' 72% Extra Dark Chocolate.
The egg white powder was really easy to use - I was worried when I mixed the powder with water as directed that I had left it a little lumpy but the lumps disappeared and it cooked perfectly, and I mean perfectly. The meringues were crispy and chewy in the middle and lifted off the baking paper without problem. They are very sweet so I think the original recipe suggestion of filling them with fresh fruit is a good idea, and I recommend dark chocolate rather than milk chocolate which is sweeter.
I'll definitely use powdered egg white again as I often end up with yolks I don't know what to do with - it costs £1.15 for a pack of 4 sachets from most supermarkets.
Don't you just love glossy meringue?
Marbling with melted chocolate
Ready to go in the oven