These might not look like leftovers, but they are! This is what I made with the leftover egg whites and pastry cream from my danish making adventure. For a while I thought about using the egg whites to make something healthy like an egg white omelet, but then I’d still have pastry cream leftover and continuing to eat it with a spoon didn’t seem like the best possible use for it. I also thought of trying to make macarons again but I just didn’t have the energy for failure. When I decide to make macarons again I’m determined to go at it gangbusters style. You know my motto, go big or go home and today I wasn’t prepared to go big. So I wimped out and went for what was supposed to be simple meringues. I still managed to mess them up. I have not yet mastered the art of whipping egg whites. I never know how far to go or when to stop. I suspect today that I did not whip them enough. I also fear over-mixing the dry ingredients into the egg whites and as a result I under-mix them. Today was no exception there either. But despite my meringue ineptitude it still produced some pretty good cookies, especially after I sandwiched them together with pastry cream. And that my friends, is how leftover egg whites and pastry cream avoided a slow and painful death in the back of the fridge and rose to new heights in a meringue sandwich cookie.
These cookies, which I’m dubbing Leftover Danish Sandwich cookies are my submission to the third round of Leftover Tuesdays which is being hosted by Megan of What’s Cooking and was started by David of Cooking Chat. Hurrah for tasty leftovers!
Leftover Danish Sandwich cookies (Adapted from Alice Medrich’s Melting Chocolate Meringues)
8 oz bittersweet chocolate, coarsely chopped
3 egg whites
2/8 tsp cream of tartar
¾ tsp vanilla extract
¼ cup sugar (generous)
1 package cappuccino mix (individual serving)
Preheat oven to 350F.
Melt the chocolate, and set aside.
In a large bowl whip the egg whites, cream of tartar, and vanilla extract until soft peaks form. Gradually add the sugar and cappuccino mix and whip till the peaks are stiff, but not dry. Fold in the melted chocolate.
Drop by rounded teaspoon on a silpat lined cookie sheet and bake 8-10 minutes. Leave on the baking sheet to cool.
Eat them. Enjoy them. Delicious.