Every time I make ice cream I wonder what to do with the egg whites. I sometimes make macaroons, but usually I put them in a bowl in the fridge and them dump them down the sink a few days later, feeling guilty. Usually I use whole eggs to make brownies, but this time I decided to try it with egg whites. I took notes on the ingredients…which you can assume are very approximate.
Ingredients
- 9 egg whites
- 2 tablespoons cocoa powder
- 1/2 stick butter (salted because that’s what was in the fridge)
- 2 ounces of unsweetened chocolate
- 3/4 cup honey
- 1 teaspoon or so vanilla
Butter some pans and set the oven at 350 F. I microwaved the butter and chopped chocolate for about 30 seconds to melt, then mixed them until smooth. I don’t know if that’s the best way to melt chocolate, but it works for me. Meanwhile, I whisked the egg whites, cocoa, honey, and vanilla. This was dumb because the cocoa powder ended up getting all over the place. Maybe mix the cocoa and honey together first? Anyway, get it all well beaten together, add the chocolate and beat some more, and pour it into the pans. My batter came about 2/3 the way up the pans and that’s about as high as I’d go to avoid overflowing. I baked them for 25 minutes total, then let them cool very slowly in the still-warm oven. The centers were still a little jiggly after 25 minutes. The only downside of the egg whites was cosmetic – there was a thin layer of unmixed cooked egg white at the bottom of each pan. I think the lack of yolk keeps the egg from staying completely mixed with the fatty chocolate and butter. Great with ice cream though, and way better than dumping those egg whites down the drain!
