Egg whites: I need quick advice

4,469
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Joined Aug 4, 2000
Today I am making Ruhlman's recipe for creme brulee using eight egg yolks.  What quickie recipe can you furnish for using the eight leftover egg whites?  TIA!  /img/vbsmilies/smilies/smiles.gif  
 
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4,474
421
Joined Jun 27, 2012
Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

mimi
 
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Joined Aug 21, 2004
Munavalgekook

Weight or Volume                                                                                           Ingredients

11 tablespoons                                                                                               browned butter           

6                                                                                                                   egg whites

1 cup                                                                                                             brown sugar

1 1/3 cup                                                                                                        flour

1 teaspoon                                                                                                     baking powder

½ teaspoon                                                                                                    salt

2 teaspoons                                                                                                    sugar

Procedure:

Beat whites to stiff peak. Add brown sugar and beat I minute. Mix flour, baking powder, and salt together. Fold into whites in thirds. Fold in butter. Pour into buttered 9” square pan. Sprinkle with sugar. Bake 375 for 20.
 
4,469
108
Joined Aug 4, 2000
 
Munavalgekook

Weight or Volume                                                                                           Ingredients

11 tablespoons                                                                                               browned butter           

6                                                                                                                   egg whites

1 cup                                                                                                             brown sugar

1 1/3 cup                                                                                                        flour

1 teaspoon                                                                                                     baking powder

½ teaspoon                                                                                                    salt

2 teaspoons                                                                                                    sugar

Procedure:

Beat whites to stiff peak. Add brown sugar and beat I minute. Mix flour, baking powder, and salt together. Fold into whites in thirds. Fold in butter. Pour into buttered 9” square pan. Sprinkle with sugar. Bake 375 for 20.
...sounds like an Icelandic recipe!?!?!?!
 
4,196
1,083
Joined Dec 18, 2010
I have 6 left over from the Caramel Pots de Crème. I'm thinking Pavlova for the whites. But they may end up being used to clear consommé.
 
Last edited:
4,469
108
Joined Aug 4, 2000
 
Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

mimi
For macaroons, whipping eight egg whites to stiff peaks manually was totally brutal on my shoulder.  D*mn, I gotta' get me a mixer!!!!!
 
4,196
1,083
Joined Dec 18, 2010
If not a mixer, how about a copper bowl and some cream o'tartar?  Makes life a bit easier. I'm sure you have a balloon whisk already!
 
4,469
108
Joined Aug 4, 2000
 
If not a mixer, how about a copper bowl and some cream o'tartar?  Makes life a bit easier. I'm sure you have a balloon whisk already!
I possess copper mixing bowls that I haven't used for decades.  Do they really make a difference????  (stoopid me)
 
4,196
1,083
Joined Dec 18, 2010
Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.
 
4,469
108
Joined Aug 4, 2000
 
Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.
Okay so cream of tartar when using SS bowl but not needed with a copper bowl, correct?
 
 
4,474
421
Joined Jun 27, 2012
 
 
Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.
Okay so cream of tartar when using SS bowl but not needed with a copper bowl, correct?
 
Pretty much..

Lemon juice works as well.

I wipe the wisk and bowl down with lemon juice before starting.

Works 2 ways...removes any fat that may be hanging around plus a bit of fluff insurance.

mimi
 
4,474
421
Joined Jun 27, 2012
 
 
Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

mimi
For macaroons, whipping eight egg whites to stiff peaks manually was totally brutal on my shoulder.  D*mn, I gotta' get me a mixer!!!!!
Yes start pricing mixers.

I predict a long relationship with you and macs.

They can be technical and with your perfectionist DNA I think I may have created another monster for you lol!

See ya later tarts ......HELLOOOO macarons!

/img/vbsmilies/smilies/lol.gif

mimi
 
4,469
108
Joined Aug 4, 2000
 
Yes start pricing mixers.

I predict a long relationship with you and macs.

They can be technical and with your perfectionist DNA I think I may have created another monster for you lol!

See ya later tarts ......HELLOOOO macarons!

/img/vbsmilies/smilies/lol.gif

mimi
8DDD   I doubt it.   While tasty, I don't think I'll be making many more.  Just not into meringue thingies!  8)
 

cerise

Banned
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Joined Jul 5, 2013
I have 6 left over from the Caramel Pots de Crème. I'm thinking Pavlova for the whites. But they may end up being used to clear consommé.

There are some interesting-looking egg white souffles on the web, if you want to experiment. One, as I recall, is from Julia (or adapted from her souffle recipe).
 
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4,474
421
Joined Jun 27, 2012
I look for several things when eyeing a mixer.

Wattage and capacity are non negotiable.

When I bake it is usually a lot of batter for large layers and thick cookie doughs and (when in a hurry) yeast dough for loaves and rolls.

My smallest stand mixer has a 5 quart bowl and 500 watts of power.... the largest 6 quarts and 600 watts.

Both for regular home use.

You are looking at a nice machine and it will do for meringues and light batters.

It looks like a well made appliance (love the 12 speeds and all metal construction!).

The price looks good as well so hurry up Amazon only has one left, GF!

mimi
 
4,469
108
Joined Aug 4, 2000
 
I look for several things when eyeing a mixer.

Wattage and capacity are non negotiable.

When I bake it is usually a lot of batter for large layers and thick cookie doughs and (when in a hurry) yeast dough for loaves and rolls.

My smallest stand mixer has a 5 quart bowl and 500 watts of power.... the largest 6 quarts and 600 watts.

Both for regular home use.

You are looking at a nice machine and it will do for meringues and light batters.

It looks like a well made appliance (love the 12 speeds and all metal construction!).

The price looks good as well so hurry up Amazon only has one left, GF!

mimi
YES!  For batters and meringues only.  Not to be used for cookie and yeast doughs.  (EDIT)  Over the past decade I've really been put off by KA's quality and if I could, I'd purchase the british-made Kenwood in a heartbeat but they don't seem to be sold here in the U.S.. 8(  I wished that I had never sold my Kenwood mixer.  D*mn.  (asterisk my own)
 
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