Egg White

Egg White

Egg white is used for baking meringue or cookies and cakes. For decoration, egg white can also be mixed with powdered sugar and applied as a glaze. Desserts and pancakes become particularly airy if you fold stiffly beaten egg white into the cream or dough. Carefully separate the white egg from the yellow egg. Egg whites only become really firm when the mixing bowl and whisks are free of fat.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
49 kcal
1 g
11 g
0 g

Recipes with Egg White

Almond croissant
Almond croissant Preheat the oven to 200° for the almond croissants and line a baking tray with baking paper. Pluck the marzipan raw mass into pieces and fill into a bowl with icing sugar. ...
Amaretti biscuits
Amaretti biscuits are Italian almond biscuits which can be served with desserts such as tiramisu and ice cream, espresso, latte macchiato or amaretto. The large quantity of 150 pieces is due to the fact that the Amaretti biscuits are very small. ...
Amaretti biscuits with plum
Amaretti biscuits with plum For Amaretti biscuits with plum egg whites beat until stiff. Gradually add sugar and a pinch of cinnamon. ...
Anise cookies
Anise cookies must be dried overnight before being baked. Beat the egg yolks with icing sugar and salt for about 15 minutes until frothy with the whisk until the mixture turns whitish. ...
Anniversary cake
Anniversary cake For the anniversary cake you need a 26 springform pan. First bake a large shortcrust pastry base and a large chocolate sponge cake. ...
Apple cake in beer dough
Apple cake in beer dough are baked in the deep fryer. The beer serves only as a fine aroma carrier, but does not taste intensely. ...
Apple Figs Oat Flakes Cake
Apple Figs Oat Flakes Cake is a fat free simple stirring cake. Preheat baking oven to 180° C. ...
Apple foam
Apple foam For apple foam first peel apples and cut into cubes. Fill into a pot. ...
Apple Küchle
Apple Küchle For Apfel Küchle it is best to use a slightly sour apple variety such as Boskop. In order for the apple cakes to become tender during frying and taste similar to apple puree or apple compote, they are marinated before baking. ...

(C)opyright by Marions Kochbuch