3 brilliant ideas to use up leftover egg whites!

Name: 3 brilliant ideas to use up leftover egg whites!
Uploaded: 2019-02-14T12:04:13Z
Duration: PT187.631S
Channel: Top Cookist ideas

published on 14 February, 2019 at 13:04

Parmesan pearls:

INGREDIENTS
2 egg whites
100g Parmesan cheese
to fry:
vegetable oil

DIRECTIONS
1. Beat the egg white together with the Parmesan cheese until it becomes dough-like.
2. Shape it into balls. Fry them in hot oil until golden brown
3. Serve them hot.

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Egg whites cake:

INGREDIENTS
12 egg whites
a pinch of salt
270g sugar
1 tsp powdered sugar
190g flour
8g baking powder
lemon essence
vanilla extract

DIRECTIONS
1. Beat the egg whites together with a pinch of salt and the sugar. Gradually add the flour, baking powder, lemon essence, and the vanilla extract.
2. Pour the batter in a bundt cake pan and bake at 180°C for 35 minutes.
3. Top with fresh fruit and powdered sugar.

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Classic macarons

Ingredients:
125 g (4.4 oz) powdered sugar;
50 g (1.7 oz) almond flour;
66 g (2.3 oz) egg whites;
75 g (2.6 oz) sugar;
a pinch of salt;
1 tbsp cocoa powder;
pink and green food coloring;
caramel for filling.

Instructions
Preheat your oven to 180 C/350F. Cover baking sheet with parchment.
Sift almond flour with powdered sugar, add a pinch of salt and whisk to combine.
Beat egg whites until fluffy. On that stage star adding sugar gradually, while still working with a mixer. Beat until stiff peaks form.
Fold dry ingredients into egg whites. Divide the mixture in three parts: add cocoa powder, pink and green food coloring into each separate part and stir to combine.
Fill three pastry bags with each king of colored macaron paste. Start squeezing paste out of the bag making small rounds on the parchment.
Leave macarons uncovered for 30 minutes, a dry crust should form on top of each one.
Bake for 10 minutes, let cool down for 10 minutes more and remove macarons from parchment.
Using caramel and two macaron halves make small sandwiches.