New answers tagged meringue
I've done this by substituting with a less sweet sugar, like isomalt, but the filling also adds to the effect. For example, my last version was a cocoa macaron with chicken liver pate filling. It worked well.
You could try making coconut macaroons: http://cooking.nytimes.com/recipes/1012523-coconut-nut-macaroons The egg whites only have to be lightly beaten until they're foamy, so deflated egg whites might work.
Make sure you add the Hot sugar syrup while still whisking and whisk the whites till they are cool the sugar syrup cooks the egg and kills any salmonella in the eggs
There is an obligatory steps when making italian meringue: Eggs with 1 week shelf life and less is better to make a great foam from it; Add some lemon juice to the egg white before whipping (not too much, just a little squeeze). Or you can add a half a teaspoon of tartar cream; Your sugar syrup should be from a range of 118 C to 121 C, and the egg white ...
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