To be honest with my three little chooks I don’t have this problem, but hey I don’t need an excuse to make these little beauties!
I’ve got an a lovely book on keeping chickens (Beginner’s guide to keeping chickens by Lee Faber) and in it some lovely egg recipes to share with you. These are small meringue cookies with a hint of chocolate which last about 5 minutes with my lot!
I’ve gotta be honest it took me a few goes to get these right and things got pretty messy! But after a little tweak to the original recipe they came out right!
2 egg whites
4 oz caster sugar
1 teaspoon vanilla essence
pinch of salt
6 oz white chocolate chopped into small pieces
Preheat the oven to 180°C (350°F/gas mark 4). Cover two baking sheets with aluminium foil.
Get a large mixing bowl and put your egg whites in (you can’t have the slightest hint of yolk or it goes wrong!) using an electric hand whisk on its highest setting whisk the egg whites until firm but not dry. Now you need to add the sugar, but do this a teaspoon at a time and after each addition whisk in thoroughly on the highest setting. When the meringue is glossy and forming stiff peaks and is glossy you are done!
Add your salt and vanilla essence and very carefully fold in your chopped chocolate.
Drop 24 teaspoons of the mixture onto your baking sheets and place in your oven. Turn oven off immediately, and leave for 6 hours.
Then behold a plate of yummy cookies awaits!