Re: Re: what to do with egg whites?

[Guest guest]

I quite often end up with five or six egg whites. Is there something i can

make with them that is not a dessert?

elaine

[Guest guest]

>I quite often end up with five or six egg whites. Is there something i can

>make with them that is not a dessert?

>elaine

They are good for making GF bread. Of course coconut macaroons ARE

awfully good (but I'd guess you are thinking not-sweet stuff).

-- Heidi Jean

[Guest guest]

At 03:33 PM 2/23/04 -0000, you wrote:

> @@@@@@@@@@@

>> I quite often end up with five or six egg whites. Is there

> something i can

>> make with them that is not a dessert?

>> elaine

> @@@@@@@@@

>

> compost.

>

> Mike

> SE Pennsylvania

>

Then make tea and send it to Mike.

*runs*

Rupert

[Guest guest]

i hadn't thought of coconut macaroons, thanks. that can be good minimally

sweetened. meringue is only good thoroughly sweetened, which is why i don't

want to make it.

elaine

> They are good for making GF bread. Of course coconut macaroons ARE

> awfully good (but I'd guess you are thinking not-sweet stuff).

[Guest guest]

yes, i've been thinking of experimenting with a savory meringue too. thanks

for the ideas.

elaine

> I haven't tried this, so not sure how it would turn out, but a

> savoury coconut macaroon, with some herbs, sea salt & grated veges,

> instead of sweetener might be interesting....

[Guest guest]

>Ooh! is the recipe in NT? Most eggs I eat are yolks

>only and I chuck the whites away. If htey are dairy

>free and wheat free, I'd make them!

>

>Jo (loves coconut!)

Recipe? Recipe? We don' need no stinking

recipe! ;--)

Just whip the egg whites til stiff (how ever

many you have) with 1/4 tsp cream of tartar if you want

(makes 'em whip easier). Slowly add some sweet

stuff (sugar, sucanat, freeze-dried coconut etc)

if you want. Then add coconut, and chopped nuts,

chopped dried fruit, chocolate bits, cocoa or anything

else that comes to mind. Plop them on some non-stick

something (I use an Exopat, but baking parchment is

good too). Bake in a slow oven (250-300) until as done

as you want them (you can make them crispy or chewy,

your choice).

These are not only wheat free and dairy free, but they

use up leftovers and have hardly any ingredients. And they

use up those pesky egg whites.

-- Helga

[Guest guest]

--- Heidi Schuppenhauer <heidis@...>

> Recipe? Recipe? We don' need no stinking

> recipe! ;--)

>

I can cook savoury without a recipe, but not baked

sweets! I never cooked anything sweet before I went

low carb!

> Just whip the egg whites til stiff (how ever

> many you have) with 1/4 tsp cream of tartar if you

> want

> (makes 'em whip easier). Slowly add some sweet

> stuff (sugar, sucanat, freeze-dried coconut etc)

> if you want. Then add coconut, and chopped nuts,

> chopped dried fruit, chocolate bits, cocoa or

> anything

> else that comes to mind.

what sort of texture am I aiming for? Stiff? Loose?

(Macaroon novice here)

Jo

Plop them on some non-stick

> something (I use an Exopat, but baking parchment is

> good too). Bake in a slow oven (250-300) until as

> done

> as you want them (you can make them crispy or chewy,

> your choice).

>

> These are not only wheat free and dairy free, but

> they

> use up leftovers and have hardly any ingredients.

> And they

> use up those pesky egg whites.

>

> -- Helga

>

>

>

>

>

>

>

[Guest guest]

>what sort of texture am I aiming for? Stiff? Loose?

>

>(Macaroon novice here)

>

>Jo

You want the egg whites to be stiff when you whip

them. They won't change much when you add the

sugar, just get kind of " glossy " . At that point, you

can bake them, just whites and sugar, and they will

taste fine. If you add stuff to them, they will be more

chewy, but it doesn't really matter how much you add

or what the texture is like ... the whites will hold them

all together. I usually add just coconut, and it looks like

a pile of wet coconut when I pile it on the baking mat.

Really, it's a no-fail kind of recipe!

-- Heidi Jean

[Guest guest]

At 09:39 PM 3/4/04 -0800, you wrote:

>You want the egg whites to be stiff when you whip

>them. They won't change much when you add the

>sugar, just get kind of " glossy " . At that point, you

>can bake them, just whites and sugar, and they will

>taste fine. If you add stuff to them, they will be more

>chewy, but it doesn't really matter how much you add

>or what the texture is like ... the whites will hold them

>all together. I usually add just coconut, and it looks like

>a pile of wet coconut when I pile it on the baking mat.

>Really, it's a no-fail kind of recipe!

>

No fail, no shmail. Here's my silly one of the day: if you freeze the

egg whites, will they still beat up okay later? I'm looking at all of

two egg whites here at the moment.

MFJ

There are no stupid questions, but there are plenty of silly ones.

[Guest guest]

>No fail, no shmail. Here's my silly one of the day: if you freeze the

>egg whites, will they still beat up okay later? I'm looking at all of

>two egg whites here at the moment.

I dunno ... never tried it. The dried egg whites beat ok though,

so I don't think freezing would hurt. Adding a pinch of cream of tartar

(no relation to cream at all, it's a chemical of some sort) whill make

them easier to beat though, as will being at room temp. Or using

a copper bowl, if you have such a thing.

-- Heidi Jean