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Serendipity Cakes

by Bryony Harrison (follow)
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Eggs (230)      Nuts (169)      Cupcakes (79)      Honey (54)      Pistachios (14)      Egg whites (5)      Cornflour (2)     

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.

Preparation Time: 10 minutes
Cooking Time: 8 minutes
Makes: 8 servings

100g pistachios
30g Xylitol sweetener (or caster sugar if you prefer)
2 large eggs
1 tbsp New Zealand wildflower honey
1 tbsp cornflour

Pre-heat the oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Mix the honey, pistachios, and sweetener/sugar together.
Separate the eggs and whisk the whites to soft peaks.
Beat in the pistachio mixture until the whites collapse.
Fold in the cornflour and spoon the mixture into cupcake cases.
Bake in the oven.

#Egg whites
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Yum, it sounds like they will taste a bit like nougat.
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