I made these cakes completely by accident. A while ago I found a recipe for flourless pistachio biscuits that used only egg whites. Intrigued as to how these would work out, I gave them a go, but my attempt went terribly wrong, when I accidentally over whipped the whites. Instead of ending up with fluffy meringue, I had a white gloop.
I was not sure exactly what I should do; I certainly didn't want to waste the whites. Without much of a clue of what I was doing, I added a little cornflour to try and thicken up the mixture, then divided it into cupcake cases just so there was something to hold it together.
I left it in the oven for a short time and found that they had risen up like cakes. The cakes looked nice, but how would they taste? Well, they tasted superb if I do say so myself. It was just one of those serendipitous moments. Sometimes the best discoveries are made by mistake.
Based on the brands I used, each cake should be about 119 calories.
: 10 minutes
: 8 minutes
: 8 servings
30g Xylitol sweetener (or caster sugar if you prefer)
2 large eggs
1 tbsp New Zealand wildflower honey
1 tbsp cornflour
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