I arrived at this recipe after having leftover egg whites from a beef salad and a cake. That's how I made a simple loaf, following an old recipe from my notebook, which uses cup measurements. The mixture yields two large loaves; I poured one into a bundt pan and the other into a regular loaf pan. The shape didn’t matter, both were finished quickly, and I only managed to set aside a few slices for my mom. I enjoy whisking the egg whites by hand rather than using a mixer, and I did the same this time.
Quick Info
Total Time: about 1 hour and 10 minutes
Preparation Time: 25-30 minutes
Baking Time: 40 minutes (plus 5 minutes in the turned-off oven)
Servings: 2 large loaves
Difficulty: medium
Recipe Type: family dessert, perfect for using leftover egg whites
Ingredients
8 whole eggs
6 egg whites (leftover)
2 ½ cups sugar (1 cup for the coconut meringue)
1 cup oil
2 cups + 2 tablespoons flour (1 cup and ¾ for the main mixture, 2 tablespoons for coconut, ¼ cup for the white part)
2 tablespoons cocoa powder
150 g coconut
grated zest of one lemon and one orange
1 teaspoon lemon juice
coffee essence
lemon essence
salt
Instructions
1. Prepare two pans: one bundt pan and one loaf pan. Grease the bundt pan with oil and line the loaf pan with parchment paper.
2. Separate the yolks from the whites of the 8 eggs. Sprinkle a little salt over the egg whites.
3. Whisk the egg whites by hand until they form stiff peaks. Gradually add 1 ½ cups of finely ground sugar (I usually grind it beforehand). Once the meringue is firm, add the yolks one at a time, gently folding in with the whisk.
4. Incorporate the oil gradually, mixing gently. Add 1 cup and ¾ of flour gradually to avoid lumps.
5. Divide the mixture: take about a third of it and mix in 2 tablespoons of cocoa powder and coffee essence. To the remaining mixture, add the lemon and orange zest, lemon essence, and another ¼ cup of flour.
6. For a marbled effect, alternate in the pans: two tablespoons of the lemon mixture, one tablespoon of the cocoa mixture, and so on, until finished.
7. Now make the coconut meringue: whisk the 6 egg whites with a little salt until stiff. Gradually add 1 cup of sugar and 1 teaspoon of lemon juice. Once you have a firm meringue, fold in 2 tablespoons of flour and 150 g of coconut gently.
8. Spread half of the coconut meringue over each loaf, on top of the marbled mixture.
9. Bake the loaves in a preheated oven at 175°C (350°F) for 40 minutes. In the last 5 minutes, check with a toothpick. If it comes out clean, they are done.
10. After turning off the oven, leave the loaves inside for another 5 minutes without opening the door. Only remove them from the pans once they have cooled slightly.
11. Once completely cooled, you can dust powdered sugar on top.
Why I Make This Recipe Often
It’s a great solution when I have leftover egg whites, the ingredients are simple, and it keeps well for two days. It turns out dense, doesn’t crumble easily, and has a pleasant texture—not too moist, not too dry. It’s suitable for dessert or a quick snack.
Tips and Variations
Tips
- If you want the meringue to be firm, whisk the egg whites at room temperature and don’t add the sugar all at once.
- Grind the sugar if you want it to dissolve more quickly.
- When adding the yolks, don’t mix aggressively; just enough to incorporate.
Substitutions
- You can use only lemon zest if you don’t have orange.
- The coffee essence can be omitted or replaced with a little rum essence.
- All-purpose flour should not be substituted with other types; otherwise, the loaf won't hold together as well.
Variations
- The coconut meringue can be omitted, but it adds extra texture.
- You can also add raisins or small chocolate pieces to the yellow part if you like.
Serving Ideas
- It pairs well with coffee, for breakfast, or in kids’ school lunches.
- It can be cut into small cubes for dessert platters.
Frequently Asked Questions
1. Can I use a mixer for the egg whites?
Yes, but the meringue will have a different texture and won’t hold as much air. If you want it to be like the original recipe, use a whisk.
2. If I only have half the amount of egg whites, can I proportionally reduce the ingredients?
Yes, you can make half the recipe by reducing all ingredients accordingly.
3. Does the meringue on top stay soft or harden?
It forms a slightly crunchy crust on the outside but remains fluffy inside; it doesn’t dry out.
4. Can the loaf be frozen?
I don’t recommend it; the texture of the coconut meringue changes after freezing and thawing.
5. What if I don’t have a bundt pan?
Use two regular loaf pans lined with parchment paper.
Nutritional Values
Estimated values for one slice (based on 24 slices from both loaves):
approximately 220 kcal
carbohydrates: 32 g
fat: 8 g
protein: 4 g
These are approximate calculations; it depends on how large you cut the slices and if you use all the sugar.
Storage and Reheating
The loaf can be stored at room temperature, covered, for a maximum of 2-3 days. I do not recommend reheating it, as the meringue will become soft. You can also keep it in the fridge, but it will harden a bit, so let it come to room temperature before serving.
Quick Info
Total Time: about 1 hour and 10 minutes
Preparation Time: 25-30 minutes
Baking Time: 40 minutes (plus 5 minutes in the turned-off oven)
Servings: 2 large loaves
Difficulty: medium
Recipe Type: family dessert, perfect for using leftover egg whites
Ingredients
8 whole eggs
6 egg whites (leftover)
2 ½ cups sugar (1 cup for the coconut meringue)
1 cup oil
2 cups + 2 tablespoons flour (1 cup and ¾ for the main mixture, 2 tablespoons for coconut, ¼ cup for the white part)
2 tablespoons cocoa powder
150 g coconut
grated zest of one lemon and one orange
1 teaspoon lemon juice
coffee essence
lemon essence
salt
Instructions
1. Prepare two pans: one bundt pan and one loaf pan. Grease the bundt pan with oil and line the loaf pan with parchment paper.
2. Separate the yolks from the whites of the 8 eggs. Sprinkle a little salt over the egg whites.
3. Whisk the egg whites by hand until they form stiff peaks. Gradually add 1 ½ cups of finely ground sugar (I usually grind it beforehand). Once the meringue is firm, add the yolks one at a time, gently folding in with the whisk.
4. Incorporate the oil gradually, mixing gently. Add 1 cup and ¾ of flour gradually to avoid lumps.
5. Divide the mixture: take about a third of it and mix in 2 tablespoons of cocoa powder and coffee essence. To the remaining mixture, add the lemon and orange zest, lemon essence, and another ¼ cup of flour.
6. For a marbled effect, alternate in the pans: two tablespoons of the lemon mixture, one tablespoon of the cocoa mixture, and so on, until finished.
7. Now make the coconut meringue: whisk the 6 egg whites with a little salt until stiff. Gradually add 1 cup of sugar and 1 teaspoon of lemon juice. Once you have a firm meringue, fold in 2 tablespoons of flour and 150 g of coconut gently.
8. Spread half of the coconut meringue over each loaf, on top of the marbled mixture.
9. Bake the loaves in a preheated oven at 175°C (350°F) for 40 minutes. In the last 5 minutes, check with a toothpick. If it comes out clean, they are done.
10. After turning off the oven, leave the loaves inside for another 5 minutes without opening the door. Only remove them from the pans once they have cooled slightly.
11. Once completely cooled, you can dust powdered sugar on top.
Why I Make This Recipe Often
It’s a great solution when I have leftover egg whites, the ingredients are simple, and it keeps well for two days. It turns out dense, doesn’t crumble easily, and has a pleasant texture—not too moist, not too dry. It’s suitable for dessert or a quick snack.
Tips and Variations
Tips
- If you want the meringue to be firm, whisk the egg whites at room temperature and don’t add the sugar all at once.
- Grind the sugar if you want it to dissolve more quickly.
- When adding the yolks, don’t mix aggressively; just enough to incorporate.
Substitutions
- You can use only lemon zest if you don’t have orange.
- The coffee essence can be omitted or replaced with a little rum essence.
- All-purpose flour should not be substituted with other types; otherwise, the loaf won't hold together as well.
Variations
- The coconut meringue can be omitted, but it adds extra texture.
- You can also add raisins or small chocolate pieces to the yellow part if you like.
Serving Ideas
- It pairs well with coffee, for breakfast, or in kids’ school lunches.
- It can be cut into small cubes for dessert platters.
Frequently Asked Questions
1. Can I use a mixer for the egg whites?
Yes, but the meringue will have a different texture and won’t hold as much air. If you want it to be like the original recipe, use a whisk.
2. If I only have half the amount of egg whites, can I proportionally reduce the ingredients?
Yes, you can make half the recipe by reducing all ingredients accordingly.
3. Does the meringue on top stay soft or harden?
It forms a slightly crunchy crust on the outside but remains fluffy inside; it doesn’t dry out.
4. Can the loaf be frozen?
I don’t recommend it; the texture of the coconut meringue changes after freezing and thawing.
5. What if I don’t have a bundt pan?
Use two regular loaf pans lined with parchment paper.
Nutritional Values
Estimated values for one slice (based on 24 slices from both loaves):
approximately 220 kcal
carbohydrates: 32 g
fat: 8 g
protein: 4 g
These are approximate calculations; it depends on how large you cut the slices and if you use all the sugar.
Storage and Reheating
The loaf can be stored at room temperature, covered, for a maximum of 2-3 days. I do not recommend reheating it, as the meringue will become soft. You can also keep it in the fridge, but it will harden a bit, so let it come to room temperature before serving.