alfred@ctvax.UUCP (08/18/84)
#N:ctvax:34100006:000:450
ctvax!alfred Aug 18 09:37:00 1984
I find myself with lots of left over (and
currently wasted) egg whites from the cookies,
pies, and ice creams I make. Does anyone
have some good recipes that use egg whites
exclusively (i.e. no yolks) so that I can put
an end to this unfortunate waste?
Thanks,
Alfred Correira
Computer*Thought Corp.
UUCP: ...{nbires,cornell,convex,ut-sally}!ctvax!alfred
CSNet: alfred@ct
P.S. Besides meringue, that is, which I am not
particularly fond of...jab@uokvax.UUCP (08/23/84)
#R:ctvax:34100006:uokvax:7200019:000:1283 uokvax!jab Aug 22 21:28:00 1984 /***** uokvax:net.cooks / ctvax!alfred / 9:37 am Aug 18, 1984 */ Does anyone have some good recipes that use egg whites exclusively (i.e. no yolks) so that I can put an end to this unfortunate waste? Alfred Correira /* ---------- */ Let's see. I really don't mind meringue, but the author of the original article doesn't. Throw that one out. There is a very good white cake in the "Better Homes and Gardens" cookbook that I like a lot: Page 131, "White Cake Supreme" 3/4 cup shortening 1+1/2 cups sugar 1+1/2 teaspoons vanilla 2+1/4 cups sifted cake flour (1 cup cake flour = 1 cup - 2 tbsp normal flour) 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 5 STIFFLY BEATEN egg whites Combine the shortening and sugar, but until light. Add vanilla and mix well. (Mix together the flour/salt/baking powder and then] slowly add flour mixture and milk --- alternately, beating after each addition. GENTLY fold in egg whites. Bake at 375 for 20 minutes or till done. This is light and not bad. I usually have 5 egg yolks left over and make lemon filling to pour over the top of the cake. Jeff Bowles Lisle, IL Another thing to do is make divinity with the leftover egg whites, but I don't know a good recipe for that. (Need to ask my grandmother.)
kal@trsvax.UUCP (08/31/84)
#R:ctvax:34100006:trsvax:34100008:000:1938
trsvax!kal Aug 31 08:35:00 1984
Sorry that it has taken me so long to respond to your request for egg
white recipes. But I couldn't find them. Here they are:
Forgotten Cookies
A co-worker made these for an office party. They are delicious, quick, and
easy.
2 egg whites
1/2 tsp. salt
2/3 C. sugar
1 tsp. vanilla
1 C chopped pecans
1 C milk chocolate chips
OR
1/2 C milk chocalate chips and 1/2 C semi-sweet chips
Preheat oven to 350 degrees.
Beat egg whites and salt until stiff. (This is much faster if you chill the
bowl and the beaters first.) Beat in suger, 1 T. at a time. Mix in vanilla,
pecans, and chocolate chips. Spoon onto foil-lined cookie sheets by heaping
teaspoons.
Place cookie sheets in oven and turn oven off immediately. Forget the cookies
until the next day or until oven has completely cooled. Store in an air tight
container in a cool, dry place.
Other suggestions to add to this recipe are 2 cups of rice crispies and 1/2
cup of coconut. You may also want to top each cookie with a peice of candied
fruit. At Christmas time, adding some red or green food coloring to the egg
whites gives them a festive look.
Fresh Peach Yogurt Mousse
(I've never tried this one.)
1 6 oz. package of lemon gelatin
1 1/2 C. boiling water
1/3 C fresh lemon juice
2 egg whites
1/3 C sugar
1/4 tsp. salt
1 8 oz. carton of plain yogurt
1 C fresh peaches, finely chopped (1 large)
Extra peach slices
Combine gelatin and boiling water in bowl and stir to dissolve gelatin
completely. Stir in lemon juice and chill until gelatin mixture begins to
set. Beat egg whites until frothy. Slowly beat in sugar and salt until all
is incorporated and whites are stiff. Fold yogurt and 1 C of partially set
lemon gelatin into egg white mixture.
Turn into 6 cup mold or 8 individual molds. Cover with plastic wrap and chill
until firm, about 2 or 3 hours or overnight.
To serve, unmold onto serving platter and garnish with extra peach slices.