I am so excited to be finally introducing a special treat from Ecuador. Espumillas are something like a love child between a marshmallow and meringue, flavored with fruit. Normally you simply beat egg whites into meringue at the same time you add the fruit puree, however, I decided to go for a more complicated version. Reason for this being that I try to reduce the amount of sugar you need. My recipe still is fairly sweet, but it is definitely not as overboard as just beating egg whites with the fruit puree. If you are into creamy marshmallow, eaten from an ice cream cone, this treat may be for you.
You have no idea what to do with leftover egg whites or egg yolks? Here are some recipes for you to use them up! Scroll down if you want to know how to freeze properly. And yes, it is possible to also freeze egg yolks, just use a little trick.
#What to do with Egg Whites
#1 Make Meringue
The easiest way to use leftover egg white is to make meringue. Meringue basically means beating the egg whites with sugar until stiff and firm and then drying this mixture in the oven at low temperature. There are a lot of delicious recipes with meringue, either as frosting, as an entire part of its own or as decoration for cakes. I give you some options below, click on the links to get to the recipes.
Cute little mushrooms made with egg whites
Pumpkin Caramel Cupcakes with a meringue frosting
The Uruguayan Peach Layer Cake, which has meringue patted all around as decoration
The Colombian merengón, which means meringue, berries and whipped cream
The traditional Lemon Meringue Pie