Jam Meringue Slice AKA How to Use Up Failed Whipped Egg Whites

Many of you reading this will know the feeling; when something that was going so well decides halfway through that, ACTUALLY, it doesn’t want to go as you planned…. like when suddenly your meringue batter decides it does not want to whip to stiff peaks and instead, stay a glossy and glorious yet less-than-satisfactory mess. Perhaps, as happened to me the first time my egg whites failed at the tender age of 8, it will reduce you to tears.
My advice to you, if any of this is the case, is that you must not fear; instead, use that kitchen ingenuity to use up the incredibly sour lemons that life has given and power on. Break a few more eggs (save the yolks for later) and keep going on with your recipe and put the whites aside to use in another fashion.
Exhibit A)
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A delicious and redemption laden slice with minimum complication and as called for after your egg white ‘disaster’, not stressful at all.
I would just like to take a moment to recognise the people who have endured this trialling experience and also run out of eggs in the process, leaving none extra to whip up and finish the recipe. That’s tough man. We feel for you. If this is you, then I fear options may be scarce: look up substitutes online or maybe find a way to adapt the recipe. Also; sorry. I feel your pain.
So! Advice to prevent such an event? As a matter of fact I do have some, especially after being quite paranoid ever since that day ten years ago when it comes to whipping egg whites…..

+Be super careful separating those eggs! Everyone seems to have their own method (personally I have always found it terrifying to use the broken egg shells as they look so manacing *shudder*), I use my hands, so I won’t tell you how to do it exactly. Just don’t break the yolks any speck of fat (or shell) will inhibit the aerating you desire. For those of you interested, I have seen people use empty plastic bottles to separate eggs… google it!

+If you want to be extra cautious, separate the egg over a tea cup, and not the bowl of egg whites you are going to use. This way if the egg yolk breaks or isn’t as fresh as you had hoped, it won’t spoil the egg whites you already have. A little time consuming yes, but worth the effort.

+You need an extra clean bowl! Don’t use plastic, please! It traps fats from previous mixtures and is a bit of a risk. Glass and metal do well, although I have seen experiments showing that copper bowls take the cake (or pavlova) when it comes to making meringue. Another thing to google!

+To clean it, you can wipe the inside of the bowl with some white vinegar or lemon juice to get rid of any fat residue or dust or dirt. I find this does the trick!

If all of this seems a little pedantic to you, or you have never experienced any issues, then don’t worry; just keep powering on as is! We all bake differently and have different histories, recipes and mishaps to share (try the salt instead of sugar deal, wehey!).
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I have written this recipe as if the egg whites have not failed just in case you want to make this slice anyway, or simply to use up egg whites leftover!
If you DO have failed egg whites, then just skip the egg white whipping stage and pour it the mixture onto the slice once slathered in jam. This recipe tastes great whether your whites are at stiff peak or not.
I sincerely hope this has helped!

Jam and Meringue Slice
Ingredients:
Base:
220g flour
20g custard powder (optional)
100g sugar
125g butter, melted
To top:
100g any jam
2 egg whites
100g castor sugar

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm by 20cm slice tin with baking paper.
In a large bowl, mix together all the base ingredients (the flour, custard powder, sugar and butter) until combined. Press evenly and firmly into the slice tin. Spread the jam on top.
Whip the egg whites until bubbly, then add the sugar bit by bit, beating until glossy. It was at this point that mine decided they could not be bothered anymore and would not whip further than this…. So if this happens to you, it doesn’t matter! If you can however, get them to stiff peaks. Spread on top of the jam on the slice and bake for about 25 minutes, until the meringue is crispy and lightly golden. Cool in the tin, then cut and serve.
Lasts about 2 days.

NOTE: based on some feedback, the base may be a little too sweet for you, so you could use about 75g sugar if you prefer.

Sami 🙂

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Oaty Ginger Slice

Yes, another ginger slice recipe! I haven’t even posted the recipe for the one I grew up eating, so I assure you there will be many more to come…
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My nana gave me this recipe, from my aunt, who’s best friend was given it by someone else…. I love how recipes seem to travel like this, and become slightly different every time. I am a huge fan of ginger and this slice disappeared perhaps a little quicky. Anyhow, I do hope you try it, or my other version, the Ginger Anzac Slice!
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Oaty Ginger Slice
Base:
¾ cup sugar
5 Tbsp chopped candied ginger
150g butter
2 Tbsp golden syrup
1 cup rolled oats
½ cup chopped roasted almonds
½ cup flour
½ cup ground almonds
½ cup desiccated coconut
Topping:
100g butter
5 Tbsp golden syrup
7 tsp ground ginger
2 cups icing sugar
Some chopped pistachios to top

Method:
Line a 20 by 30cm slice tin with baking paper. Preheat the oven to 170 degrees Celsius.
Melt the sugar, candied ginger, butter and golden syrup together in a medium saucepan. Add the rest of the base ingredients and mix until combined. Press into the slice tin evenly and bake 20 minutes until golden. Cool.

To make the topping, melt the butter and golden syrup together, then mix in the ginger and icing sugar. Pour over the cooled base and spread, then sprinkle with chopped pistachios. Leave to set, then cut and keep chilled.
Also, sesame seeds go well in the base, try adding a tablespoon or two!
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A Grandmother’s Love- Chocolate Caramel Slice

Oh my. My Grandmother (‘nana’) is a wonderful woman. She’s lived through a world war, three children, 5 grandchildren, over 50 years of marriage (still going strong :’) ) and 80 years of life. On top of that, she’s full of love. Like with many of her generation (and ours, no doubt!), love translates to food and speaks ‘Kitchen’. I present to you, one of her greatest gifts to her family and now the world.
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As I type this, she is even making another batch because this one disappeared so quickly and we have more family coming tomorrow! I struggle to describe it in a way that does it justice. I mean, look at that not-too-crumbly crust, and rich chocolate topping, not to mention that luscious, superb, caramel filling. It’s divine.
It’s also one of my fondest memories, nana bringing out a huge tray of this for morning or afternoon tea, perhaps supper. Actually it’s so good I admit I eat it at anytime of the day. Please make it! Even if it’s just once, you will not regret it. Promise 🙂 I have also made Little & Friday’s caramel slice, which is proving popular. You can see the recipe here!

Nana’s Chocolate Caramel Slice
Base:
1&1/2 cups self raising flour
1 Tbsp cocoa
1/3 cup sugar
1/3 cup desiccated coconut
180g butter, melted
Filling:
2 cans sweetened condensed milk
3 Tbsp golden syrup
100g butter
1 egg yolk
Topping:
200g dark chocolate
50g butter
Instructions:
Line a 20 by 30 cm slice tin with baking paper and preheat the oven to 180 degrees Celsius. In a large bowl, mix all the crust ingredients together and press evenly into the slice tin. Bake for 20 minutes. Meanwhile, make the topping. In a medium saucepan, melt together the filling ingredients until the butter is melted and all is combined, When the crust has baked 20 minutes, remove from the oven and pour the caramel on top, then bake for another 10 minutes until golden and set. Remove from oven and cool completely.
When cool, melt the chocolate and butter together in a bain marie or double boiler, until butter and chocolate has melted and all is combined and smooth. Spread evenly over the top of the the slice and chill until the chocolate has set.
Cut into squares, although you may want to leave it out of the fridge for 15 minutes so the chocolate has softened slightly and it is easier to cut (I didn’t do this before taking the photos shown, but hey, it was still delicious!).
Lasts… either until it all gets eaten or about 4 days 🙂Image
Have a lovely week everyone 🙂

Ginger Anzac Slice and a Welcome

Hello! What you are reading is my very first post on my own very first blog, from which I hope many more recipes will follow! I am truly glad you are reading this and hope you have had a lovely day so far 🙂

I love baking. I first remember helping to make Gingerbread cookies at age three, and from there, things took off. When I was eight, I helped by grandfather (then in his late 70s) to bake his first cake, which I iced as a clock; he’s a watch and clock maker by trade. The years have presented many hundreds (I kid you not) of cupcakes, cookies, cakes, slices and more, and a passion for the kitchen. I assume you too may feel this way, and even if not, you are welcome here!

I am a firm believer that food (and yes, butter) is love.

And so, to my first recipe for you 🙂 This is a recipe my mother made a few years ago, and it is a fusion of two of our favourites baked goods; Anzac biscuits and Ginger Crunch. It is super easy, I promise you, and is so sneaky it could suit being a  lunchbox snack or after dinner treat and anything in between quite nicely! Give it a try, and I hope you love it as much as I do!
{Note, you can check out another recipe for ginger slice here :)}
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Ginger Anzac Slice

Base:
100g butter

1 Tbsp golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup flour
1 tsp baking soda
1 Tbsp hot water
Topping:
50g butter
1/2 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

Preheat the oven to 180°C and line a 20x30cm slice tin with baking paper.
Melt the butter and golden syrup together. Mix the sugar, coconut, rolled oats and flour together. Mix the baking soda and hot water together until the baking soda has dissolved. Pour the butter mixture and hot water into the well and mix until combined. Press the dough into the slice tin and bake for 20 minutes. Remove from the oven.
While the base is baking, make the ginger topping. Melt the butter and mix in the icing sugar, golden syrup and ginger until smooth. When the base has cooked, take the slice out and pour the icing on top. Leave until the icing has set. Cut into squares and store in an airtight container. Makes about 35 squares.Image

Until next time!