So I beat them up ,intending to make some meringues. Unfortunately there must have been some egg yolk in there ,as they simply refused to firm up, by which tine I had already added some caster sugar.
I am loath to throw anything away......so ,what to do with them?
Added about 150 Grammes of dark chocolate which I had melted in the microwave,and then beat in just under half a pint of double cream.
The result is velvety and not too strong. It shouldn't need further attention,except to eat it!
When it has firmed up I shall take a photo of it.
Just the right thing to eat when the rain is pouring down.