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Egg Whites |
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#1 |
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Forum Member
Join Date: Jan 2008
Location: Where else but Bar Cutler?
Posts: 3,216
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Egg Whites
Having made ice cream last night, I now have six egg whites. Does anyone have any suggestions as to what I can do with them, other than making a huge amount of meringue?
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#2 |
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Forum Member
Join Date: Mar 2007
Posts: 2,369
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Make like an L.A. resident and have an egg white omlette for lunch?
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#3 |
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Forum Member
Join Date: Nov 2005
Location: London, UK
Posts: 3,026
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I'm allergic to egg whites (just the whites) so I have no clue although lemon meringue pie looks good. Google 'egg whites.' Someone might have been stuck in the same situation as you!
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#4 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Quote:
Having made ice cream last night, I now have six egg whites. Does anyone have any suggestions as to what I can do with them, other than making a huge amount of meringue?
![]() http://www.gastronomydomine.com/2007...eton-mess.html |
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#5 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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I believe you can freeze egg whites til you need them. I'm sure i've heard Nigella say that on one of her programs.
Alternatively, they are apparently very good used as a face mask
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#6 |
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Join Date: Jan 2008
Location: Where else but Bar Cutler?
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Thanks for all the suggestions. After consulting with my husband, I am going to try a lemon meringue pie, mainly because I have never tried one before. (I always seem to end up making Eton mess when I have egg whites, dollylovesshoes. I absolutely love it but I think my poor husband is getting a bit tired of it and I am now forbidden from feeding him out-of-season strawberries...)
Thanks for the freezing tip, stripeymouse. Think I might give the face mask a miss though !
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#7 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
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You can freeze egg whites, handy if you just need yolks and don't have an immidiate use for the whites.
If it were me though I would make a pavalova.... yum! |
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#8 |
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Join Date: Jan 2008
Location: Where else but Bar Cutler?
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Lemon meringue pie is out as you need yolks for the lemon curd. So I am trying a chocolate gallette instead. Will let you know how I get on...
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#9 |
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Join Date: Oct 2005
Location: West End, Southampton
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How did the chocolate galette go?
Cannot believe you didn't fancy the egg white face mask
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#10 |
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Join Date: Jan 2008
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Quote:
How did the chocolate galette go?
Cannot believe you didn't fancy the egg white face mask ![]() My oven decided to play up so two of the meringues came out a bit soggy but it seems to taste alright - certainly it is disappearing at a rate of knots, so my husband must approve!
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#11 |
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Forum Member
Join Date: Oct 2005
Location: West End, Southampton
Posts: 1,315
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Quote:
Hi stripeymouse! Sorry, had a hectic couple of days here. The galette turned out reasonably well, if a bit 'rustic' looking.
My oven decided to play up so two of the meringues came out a bit soggy but it seems to taste alright - certainly it is disappearing at a rate of knots, so my husband must approve! ![]()
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#12 |
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Forum Member
Join Date: Jan 2008
Location: Where else but Bar Cutler?
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Would you mind posting the recipe - think my boyf would enjoy that. He loves meringue and he loves chocolate - it's got to be a winner
![]() Preheat the oven to 140C/Gas Mark 1. Line 3 baking sheets with non-stick parchment and mark an 18cm/7in circle on each. Whisk 5 egg whites until stiff (I used 6 which may also explain the stickiness). Gradually whisk in 142g/5oz. caster sugar and whisk for a further 30 seconds. Sift together a further 142g/5oz caster sugar with 45g/1.5oz. cocoa (use the best quality you can get - you really taste it in the final result). Quickly fold into the egg whites. Spread mixture on the 3 marked circles. Bake for 1-1.25 hours, until dry and crisp (this is where my oven decided not to cook anything on the bottom ).Remove from oven, cool completely and remove from baking parchment. Drain 1 400g tin of pitted black cherries. If you can find kirsch, mix with the cherries and leave to macerate. Melt 110g/4oz. plain chocolate over simmering water. Remove from heat and allow to cool slightly. Whisk 570ml/1 pint double cream (yeah, I know, it is really rich ). When it starts to thicken, whisk in melted chocolate.Continue whisking until cream holds its shape. Use the chocolate cream to sandwich the meringues together, topping each layer with a third of the cherries. You can decorate with chocolate caraque, icing sugar and rosettes of plain whipped cream, but I honestly couldn't be bothered and just used some of the left-over chocolate cream and cherries. Enjoy! |
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#13 |
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Forum Member
Join Date: Jul 2007
Posts: 2,591
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Quote:
You can freeze egg whites, handy if you just need yolks and don't have an immidiate use for the whites.
If it were me though I would make a pavalova.... yum!
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#14 |
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Join Date: Oct 2005
Location: West End, Southampton
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Mmm yummy, thanks History Girl!
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#15 |
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Join Date: Mar 2007
Posts: 2,369
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There is a recipe in the Guardian today for Almond Macaroons- this uses eggwhites rather than yolks.
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