After the baking of pineapple tarts which required 5 egg yolks, I landed with 5 egg whites unused. I came across this recipe that used egg whites and I adjusted the quantity for the 5 egg whites. This is definitely an easy recipe that can helps to clear unused egg whites. They did not have the eggy taste but the butter aroma and crispy texture really made it an excellent snack for the kids. Thanks to Kenneth Goh for another good to keep recipe.
Ingredients
250g cake or top flour
200g melted butter
150g icing sugar
5 egg whites
200g melted butter
150g icing sugar
5 egg whites
Directions
1. Preheat the oven to 160C.
2. In a bowl, put the cake flour and melted butter. Use a hand whisk and stir till well mixed.
3. In the bowl of the stand mixer, put the egg white and beat at medium speed until foamy. Add n the sugar tablespoon by tablespoon.
4. Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the tabletop 2-3 times to let any trapped air escape. Bake in the oven for 15mins or till golden brown.
2. In a bowl, put the cake flour and melted butter. Use a hand whisk and stir till well mixed.
3. In the bowl of the stand mixer, put the egg white and beat at medium speed until foamy. Add n the sugar tablespoon by tablespoon.
4. Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the tabletop 2-3 times to let any trapped air escape. Bake in the oven for 15mins or till golden brown.
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