When life gives you egg whites, make angel food cake. When life gives you a whole lot of egg whites, top the angel food cake with meringue.
Yesterday, I planned to make vanilla custard but hadn’t really thought about what to do with all the remaining egg whites. I briefly contemplated making an egg white frittata, but I quickly came to my senses, and, thanks to Alton Brown, came up with the far better idea of making my first ever angel food cake. However, since I don’t own a tube pan, I scaled down the recipe to make these cute little mini angel food cupcakes instead.
With the abundance of sweet, juicy peaches, it is the perfect time to make these darling little cakes. They not only look good, they taste peachy keen, too. (Sorry, I couldn’t resist!) In fact, they’re so good that I’ve baked them twice over the past 4 days. They’re also quick and simple to make, with a “couch to mouth” time of 45 minutes, including five minutes of cooling time. Not bad for a somewhat fancy-looking dessert. Top it with some French Vanilla ice cream, and you’ll be in for an unforgettable summer treat. I promise!