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Recipes
Recipes using Egg Whites
Some recipes ask for egg yolks and some ask for egg whites - what can you do with the left over bits? Here are my ideas so far...
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Method
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Pavlova
[from Delia Smith's Complete Cookery Course and deliaonline.com] |
For the base
3 large fresh egg whites
6oz (175g) caster sugar
For the top
10 fl oz (275ml) double cream, whipped
12oz (350g) prepared mixed soft fruit (I use ½ packet of frozen Fruits of the Forest per pavlova– don't forget to defrost in advance!)
1 baking tray with baking paper or silicon liner (silicon is fantastic!)
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Preheat oven to Gas mark 2/300°F/150°C.
Whisk the egg whites until reasonably firm peaks appear (don't over-beat – although I've suffered from underdoing it, but never from overdoing it...).
Whisk in the sugar, approximately 1oz (25g) at a time.
Use spoons to place dollops of meringue in an 8-inch (20cm) circle on the paper/silicon sheet. Fill the circle into a mound with the remaining meringue.
Use a fork or skewer to make artistic swirly peaks.
Bake for an hour, then turn the oven off but don't open the door. Wait for several hours or the next morning before taking it out.
To serve Delia suggests that you add the whipped cream and fruit and serve immediately. I always add them and put the pavolva in the fridge while I'm preparing/eating the first course, which I think is beneficial to the outcome of the pavlova. |
Meringues
[Pavlova base!] |
2oz/50g caster sugar per egg white
1 baking tray with baking paper or silicon liner (silicon is fantastic!)
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Preheat oven to Gas mark 2/300°F/150°C.
Whisk the egg whites until reasonably firm peaks appear.
Whisk in the sugar, a bit at a time.
Place the meringue on the paper/silicon sheet in dollops of your choosing.
Bake for an hour, then turn the oven off but don't open the door. Wait for several hours or the next morning before taking it out.
To serve add cream, chocolate sauce, fruit or whatever takes your fancy.
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Brutti ma Buoni – Ugly but Good Cookies
[from Giuliano Bugialli's Foods of Tuscany, supplied to me by Karen Walker, the undisputed baking queen of the DHS Mental Health Branch in Melbourne. I haven't tried them yet.] |
1¼lb (565g) almonds or hazelnuts, or a combination of the two, blanched and lightly toasted
½lb (225g) granulated sugar
6 extra-large egg whites, at room temperature
A large pinch of ground cinnamon
½ teaspoon vanilla extract
butter and flour for the baking trays
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Finely chop ¾lb (340g) of the nuts with 4 tablespoons of the sugar. Chop ¼lb (110g) of the remaining nuts somewhat coarsely and the remining ¼lb (110g) very coarsely. Mix the nuts together.
Preheat the oven to 250°[C].
Whisk the egg whites until soft peaks form. Start adding the remaining sugar, a little at a time, constantly beateing the egg whites. Then start adding the nuts, heaped tablespoons at a time. Add the cinnamon and vanilla extract.
Transfer the mixture to a large casserole dish and place on a medium heat for 2 minutes, mixing constantly with a spatula, to 'dry' the pastry.
Lightly butter and flour the baking trays, then spoon out 2 tablespoons of batter into little mounds.
Bake for 45 minutes, then raise the oven temperature to 300°[C] and bake for a further 40 minutes. The cookies should be golden and rather crisp.
Detach the cookies from the tray with a metal spatula and allow to cool on a wire rack. The should be very crisp and will keep in an airtight container for several days.
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