With three egg whites to use up after making the Melting Chocolate Puddings, some kind of meringue seemd the answer.
This recipe for Chocolate Honey Meringues was published by Dan Lepard a couple of weeks ago in his Guardian Weekend column. It only needed one more egg white adding!
The recipe was straightforward to follow and I didn't encounter any problems, although I did lower the temperatue by 10C after the first hour as I know my oven is quite hot. The mixture made about 25 meringues using a tablespoon of the raw meringue mix for each one.
The flavour was great - I used a strongly flavoured Greek mountain honey - but unfortunately I just didn't like the texture. They were almost jaw-breakingly hard, and I'm not experienced enough with meringues to know if this was right, or if I did something wrong, such as overbaking or not beating the egg whites enough. I think I will have to freeze these and eventually use them in an Eton Mess type of dessert, where they will have a chance to soften a bit before they are eaten.