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
And after two hours of baking
Decorated with marshmallows, mini eggs and topped with whipped cream and melted chocolate
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