Cuts into 16 squares
I’m a bit obsessed with all things egg white. Egg white omelette is my go-to breakfast order. I never say no to pav or meringue but this moreish slice is my new favourite way to upcycle egg whites. I really hate wasting food, especially eggs. Sometimes if I use an egg for glazing, I’ll microwave the leftovers into a mini omelette and eat it for breakfast or lunch. David thinks I’m being tight, but I think I’m just giving respect to chickens.
So one day I was making creme patissiere (but that’s a story and a recipe for another day,) with four egg yolks and I wanted to upcycle the whites in the most delicious way. That’s where this slice comes in. It’s deliciously moist yet lovely and light. The almonds add texture and a scrumptious, subtle flavour which is perfectly balanced with the plump, juicy cherries. I love using cherries because I think they’re deliciously festive, but you could substitute your favourite frozen berry and you’d be in for a treat.
It’s quick, easy and super versatile. This would be the perfect complement to a cuppa and it would also make a delicious dessert with a scoop of ice cream. My mouth is watering just thinking about it!
So tell me, what’s your favourite part of the egg, the white or the yolk? Do you hate wasting food too?
Ingredients
4 egg whites
90g butter, melted
1 tablespoon milk
½ teaspoon vanilla extract
1 cup (125g) ground almonds
1 cup (160g) icing sugar
1/3 cup (50g) self-raising flour
1 teaspoon vanilla bean paste
2/3 cup (100g) frozen cherries
How to – Traditional
- Preheat oven to 170 C/150C fan-forced. Grease 16cm x 26cm slice pan, line base and two long sides with baking paper, allowing for an overhang on the long sides.
- Place egg whites in large bowl, whisk with fork until combined. Add butter, milk, extract, ground almonds and sifted icing sugar and flour, stir until just combined. Stir through the vanilla bean paste.
- Pour mixture into pan and sprinkle the cherries over mixture. Bake for about 30 minutes until golden. Stand in pan for 10 minutes before lifting slice onto wire rack to cool before cutting into squares.
- Dust with icing sugar before serving.
How to – Thermomix
- Preheat oven to 170 C/150C fan-forced.Grease 16cm x 26cm slice pan, line base and two long sides with baking paper, allowing for an overhang on the long sides.
- If making almond meal, mill almonds for 10 seconds on speed 9.
- Add flour, icing sugar and mix for 5 seconds on speed 5.
- Add egg whites, melted butter and vanilla extract and mix for 5 seconds on speed 5.
- Pour mixture into pan and sprinkle the cherries over mixture. Bake for about 30 minutes until golden. Stand in pan for 10 minutes before lifting slice onto wire rack to cool before cutting into squares.
- Dust with icing sugar before serving.
Other Info
Prep and Cooking time: 50 minutes
To freeze… The cooked slice can be frozen for up to 2 months. Thaw overnight at room temperature.
