When recipes of egg noodles leave me with a surplus of egg whites, I take it as the perfect opportunity to whip up a little dessert. Who needs another egg white omelette when you can have crisp pavlovas with soft, marshmallowy centers? Instead of whipped cream I topped these with a yogurt mixed with buckwheat honey and fresh, end of the season peaches. What do you do with your extra egg whites?
2 Comments
Mexid Cocktail
24 Sep 2008 04:09 pm
Use them for Lemon Baked Alaska. : p
Purplesque
25 Sep 2008 06:09 pm
[this is good] I don’t eat eggs, but that peach pavlova is the sexiest dessert I’ve ever seen. It is sinful at so many levels..
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