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Baking a batch of Epiphany bread with my traditional recipe, leaves a generous amount of egg whites unused, so any of the following recipes would be a great way to avoid them going to waste:
Meringues are desserts prepared by adding sugar and flavourings to perfectly fluffy, beaten egg whites, baked or set on the stovetop. Some meringues have a soft interior, such as pavlovas, while others are dry throughout. I have shared recipes for two Mexican street-food meringues; the first ones are simply called Merengues, usually pink coloured, and piped into different shapes before baking, such as cylinders, or spirals:
The other ones are Gaznates, cylinders of fried pastry, filled with Italian meringue paste:
Suspiritos are another type of meringue, which means “little sighs”, because they are so light and just melt in your mouth; they are about the size of small cookies, either for private enjoyment, or often given as favours at weddings and showers, coloured to match the theme of the event, and wrapped in cellophane:
Last but certainly not least, Lime macarons with Coconut Filling; macarons are a French confection, but nowadays a very trendy treat around the world, in which flavours and fillings may be easily substituted in lots of different ways. In this case, I chose lime and coconut, a classic combination of flavours in Mexican desserts:
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My Slice of Mexico 