I made 2 batches of chocolate brownies at the beginning of the week, which left one egg white per batch languishing in my fridge. These are worth making even if you don't need to use up leftovers - add the extra yoke to your frittata or scrambled egg instead.

2 egg whites (unbeaten), 175g icing sugar, 30g of cocoa and 200g ground almonds, mixed together with a fork. Pinch and roll into walnut-sized balls (keep fingers wet), bake at 200ºC for exactly 11 minutes. They will harden as they cool, but you want to keep the moist chewy centre. Try and stop eating them, if you can.