Don't Waste those Egg Whites
Summer is here and there is nothing better than Vanilla Custard based ice-cream to shed those humid blues away. My go to French Vanilla Custard recipe calls for 8 egg yolks. Believe me, it's worth the yolks.
But, now what do I do with the egg whites? In this day and age the solution is right at your fingertips. Just google, what to do with left over egg whites. Hopefully, that lead you to this blog.
To my nostalgic delight, figuring out what to do with the egg whites beyond making an omelet or quiche takes me back to my loving memories of reading to my students.
The author Laura Numeroff comes to mind, with her lovely engaging children's stories. IF YOU GIVE A MOUSE A COOKIE, IF YOU GIVE A PIG A PANCAKE, AND IF YOU GIVE A DOG A DONUT, were all about cause and effect. The simple action of giving a mouse a cooke leading to him wanting a glass of milk, that leading to wanting straw, and on and on. Leading to the end, where, it starts all over again with the mouse wanting a cookie.
For those of you that can relate, you completely understand my delight. For those of you that can't, I'm sure you'll get what I'm talking about as you read on.
Okay, back to the purpose of the blog. Listed below are 4 tried and true family and friends never failed delights that solve the dilemma of what to do with left over egg whites.
1. French Vanilla Custard Ice-Cream (Gluten Free)
2. Amarettie Cookies (Gluten Free)
3. Lemon Curd, Blueberry Compote, Strawberry, Pavlova (Gluten Free)
4. Lemon Ricotta Almond Cake (Gluten Free)
Maybe I should have called this post, "IF YOU GIVE CYNTHIA EGG WHITES"?
Included is the French Vanilla Custard recipes to get you started. Where will that lead you? I'd love to hear about it!!
FRENCH VANILLA CUSTARD ICE-CREAM:
Credits: SimplyRecipes.com, Elise Bauer
I have made some adaptation. But, this is a reliable recipe. Another recipe that I love is the French Vanilla Ice-cream recipe found in the recipe book that comes with the Cuisinart Ice-cream maker.
IMPORTANT INFORMATION: Automatic Ice-cream Maker. I use a Cuisinart Ice-cream maker.
PLAN AHEAD: Make sure the freezer bowl is frozen. I store mine in the freezer. This gives me the freedom to use it anytime I need it. Just one less thing to worry about.
You can make the custard the day before. Then churn it the following day. If you plan on making it the day of, plan on giving the custard several hours to chill in the refrigerator.
Important: Churn in the freezer bowl according to the manufacture's instruction. Don't over churn or the ice-cream can become grainy.
MATERIALS: Ice-cream maker, Medium bowl, Medium-large sauce pan, ice bath, air tight container, whisk, wooden spoon, and a sieve.
2 1/2 cups heavy cream
1 1/2 cups milk (separated into 1 cup and 1/2 cup)
2 vanilla beans, split in half lengthwise (I use Madagascar pure vanilla bean paste)
8 egg yolks
3/4 cup white, granulated sugar (I use baker's sugar. It resolves better)
1/4 teaspoon salt
The following instruction have been taken from Simplyrecipes.com
1. Beat egg yolks with half of the sugar: In a medium bowl, beat together the yolks and half of the sugar. You can beat by hand using a whisk or using a hand mixer or egg beater. Beat until thoroughly smooth and creamy. (A couple of minutes by hand.)
2. Heat cream, milk, remaining sugar with vanilla beans: Put cream, 1 cup of the milk, the remaining half of the sugar, and the salt into a saucepan on medium heat. Use the tip of a sharp knife to scrape out the tiny seeds from the vanilla beans, and stir them into the milk cream mixture. Heat until steamy, but not simmering. Remove from heat, cover, and let stand while the vanilla infuses.
3. Prepare a bowl over an ice bath: Fill a large bowl half way with ice and cold water. Set a smaller metal bowl inside of it. Set aside.
4. Temper the eggs: Vigorously whisk the eggs while you slowly dribble half of the cream mixture into it. Pour the egg mixture into the pot with the remaining cream and milk.
5. Cook custard until it thickens: Cook over medium high heat, stirring constantly, until the mixture thickens and coats the back of your spoon. (You can run your finger in a line over the back of the coated spoon. If the mixture doesn't run, but stays in place on the spoon, it should be thick enough.)
Remove from heat and mix in the remaining 1/2 cup of milk to stop the mixture from overcooking.
6. Pour custard through a sieve into bowl over ice bath: Set a stainless steal bowl over the ice water bath that you've prepared. Place a mesh strainer over the top bowl and pour the custard through it.
7. Chill the custard: Let the custard cool completely, stirring to help chill it quickly. Put into the refrigerator and let chill for at least an hour, preferably several hours.
8. Process in ice cream maker: Freeze custard in an ice cream maker according to manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.)
9. Freeze to store: If you serve the ice cream immediately, it will have the consistency of soft serve ice cream. Freeze it for at least an hour in an airtight plastic container to have a firmer texture. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it.
NOW, WHAT ARE YOU GOING TO DO WITH ALL OF THOSE EGG WHITES???
Well, if you give Cynthia 8 egg whites, she will have to make Amaretti Cookies.
CHEWY AMARETTI COOKIES:
The longer you bake these cookies, the crunchier they get. We like these little gems softer and chewy. The outside will get crispy. But, watch them. They are so delicate. You don't want them to burn.
IMPORTANT INFORMATION: I bake them on a Silpat. You can use parchment paper.
PLAN AHEAD: Have two medium bowls ready one with granulated sugar and the other with powdered sugar. The dough balls need room to roll around without making a mess on the counter.
Important: I weigh the scoops of dough to keep the cookies uniform in size. The weight is up to you, depending on the size that you want your cookies to be. I like the size 1 oz makes. I scoop the dough out with a spoon rather than an melon baller or an ice-cream scooper because after several scoops the dough starts to stick in the scooper.
Also, It is important to FOLD the sugar flour mixture in batches of 1/3 at a time into the egg whites. Not all at once!! You don't want to deflate the egg whites.
MATERIALS: Electric hand mixer or Stand mixer, large bowl, something to scoop dough, scale (optional), parchment paper or Silpat.
5 eggs whites, from large eggs. (I have used all of the leftover egg whites from the French Vanilla Custard Ice-cream recipe. I just added in a bit more Almond flour if the dough was to sticky)
Pinch of salt
4 1/2-5 cups Almond Flour (I buy a big bag from Costco. But, any brand will work)
1 1/2 cup granulated sugar
1/2 tsp (The recipe calls for vanilla extract. But I use Vanilla Bean Paste)
1-2 tsp almond extract (The author prefers 2 tsp. I agree!)
1/2 cup granulated sugar
1/2 powdered sugar
The following instruction have been taken from https://simplyhomecooked.com/amaretti-cookies/
1. Separate the egg whites into a large bowl. Add a pinch of salt and beat them with an electric mixer (I use a stand KitchenAid stand mixer) until stiff peaks form.
2. Sift almond flour and sugar together.
3. Add a third of the almond-sugar mixture and fold it in with a spatula. Then pour in the vanilla extract and almond extract.
4.Continue adding the second third of the almond mixture. Then and fold it in again. Sift in the last third and fold it in once more.
5. Scoop the dough and roll it into granulated sugar. Then roll the dough ball into powdered sugar. Place them on a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake for 25 minutes at 325°F.
Credits: YouTube; Mary Berry, Negella Lawson,
As the story goes, Anna Pavlova was a Russian ballerina, who toured Australia and New Zealand back in 1926. I'm not sure who takes credit for this billowy meringue creation, an Australian or a New Zealander. The genius of the pastry chef created a delicate crisp meringue crust that shelters a pillowy marshmallow center. Supposedly, it's reminiscent of Pavlova's delicate tutu.
Some research states that the true pavlova has roots in Germany and America. According to Dr. Andrew Paul Wood and Annabelle Utrecht.
I don't care where it originated from, I'm just glad that it's here!
Actually, it's super easy to put together. However, the trick is correctly getting the bake time down and allowing it to cool in the oven. This allows the meringue to cool down slowly and not crack.
There are tons of ideas of how to complement a Pavlova. Before you engage, check out YouTube to get some great ideas and example. Check out Curtis Stone, Mary Berry's Pavlova, Nigeria Lawson or just do a YouTube search. But, do yourself a favor and spend a few minutes seeing a pro. Actually, it's super easy.
I suggest you google "10 Top Tips For Baking Successful Pavlov Cake/ Ingrid Creates" to trouble shoot. Remember, If your Pavlova turns brown, your oven temp is to high.
I know that it sounds weird to use vinegar and cornstarch in this delicate pastry but the acid helps the egg whites to hold air. Cornstarch together with the vinegar strengthens the egg whites and makes the whites more stable.
You will need about 4 tablespoon of sugar per 1 large egg white. Take your time adding in the sugar, one tablespoon at a time.
Don't allow any yolk. Fat in egg whites won't stabilize.
Make sure the bowl and utensils are grease free. You can wipe the bowl with vinegar or lemon.
To start, make sure that you start wiping the egg whites on low. If you whip on high to fast, it will create larger bubbles to form that are not uniform and the meringue will be prone to collapse. Once the egg whites are foamy go ahead the whip on high.
Do not whisk in the vinegar and cornstarch. Gently FOLD IT IN!
Bake at night and let it cool in the oven over night. Or bake in the morning and let it cool in the oven during the day. You'll need at least 2 hours of cooling.
Preheat the oven to 300 degrees. Then lower the oven to 275 degrees to bake.
PLAN AHEAD: Decide what kind of fruits you may want to use. Decide if you want whipped cream in the center. Any combination is your choice. The sky is the limit. One of my favorites is just lemon curd topped with blueberry compote and topped with fresh berries!! Hello, summer!!!
MATERIALS: Stand mixer, parchment paper or Silpat, large offset spatula for shaping, silicone spatula for folding, 7-8 inch baking sheet, cookie sheet
4 large egg whites, at room temperature (some bakers prefer cold eggs)
1 cup superfine white sugar (castor, also called bakers sugar)
1/2 teaspoon pure vanilla extract (I like to use Tahitian vanilla bean paste)
1 teaspoon white wine vinegar
1 tablespoon cornstarch.
1. Preheat the oven to 250 degrees F. Line your baking sheet with parchment paper. Place a circular cake pan on the paper and draw a circle around the pan onto the parchment paper. You can use a pen or felt-tip marker. Turn the paper over, so that the ink is on the underside. Put a little butter or baking spray on the baking sheet so the paper won't slide.
2. Using an electric mixer, whip egg whites until stiff peaks form. Start on slow. Then, gradually increase the beaters to high.
3. Slowly add the sugar one tablespoon at a time until stiff peaks appear and the sugar is dissolved, about 10 minutes total. Check with your fingers to make sure that the meringue is not gritty. If it is gritty that means that the sugar has not dissolved. The meringue should be glossy, stiff and smooth. Do not over beat the meringue or it will start to separate and you will have to start over.
4. Fold in the vinegar and cornstarch.
5. Place the meringue onto the parchment paper circle and freely shape into a circle. It does not have to be perfect. I shape my to look fluffy on the outside with an indentation in the center to allow the filling of my choice to be cradled by the crispy edges.
6. Place in the 300 degree preheated oven and lower the temperature to 275. Bake for 1 hour. If the Pavlova starts to turn brown, the oven is to hot. Don't worry about cracks.
7. After the Pavlova has baked, slightly open the oven door and let the Pavlova cool down in the oven for about 2 hours or over night.
8. Turn the Pavlova onto the serving dish and fill with your choice of goodies. If you are making my favorite, place the lemon curd as the bottom layer. Then, top it with blueberry compote. Gently lay fresh strawberries and blueberries on top of the compote.
Credits: Taste of Home
Lemon curd is dessert spread or topping that is so versatile, it can be used on plan yogurt, on fruit breads, muffins, toast, cakes, pancakes, donuts, etc. It's rich, creamy, sweet, slightly tart, and of course delicious.
It can last in the refrigeration for up to a couple of week. But, in my house it goes fast.
Always use fresh lemon juice for lemon curd. Never us the fake stuff.
Don’t use metal pans or utensils like spoons or whisks when making curd. Metal can react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste. I always us a silicon whisk and a wooden spoon.
Make sure to wash and dry the lemons before zesting.
Squeeze and roll the lemons on the counter top. This will render more lemon juice.
Make the lemon curd the night before. Store in an airtight container in the refrigerator until ready to use.
Medium size sauce pan, wooden spoon, microplane or zester, sieve, Silicone whisk, small bowl or airtight container, plastic wrap
1 cup of sugar
1/2 cup of lemon juice
1/4 cup butter
1 tablespoon of lemon zest
1. In a medium size heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. (I use a Le Creuset medium sauce pan.)
2. Add butter whisking constantly, until mixture is thickened and coats the back of a WOODEN spoon.
3. Transfer through a sieve into a small bowl.
4. At this point I stir in the zest. (You can add the zest when you add the butter)
5. Cool 10 minutes. Place plastic wrap over the top of bowl. Or, place in the airtight container.
4. Refrigerate, covered, until cold.
This recipe is pretty standard. You can use fresh or frozen berries. Sometimes I use frozen wild berries. I like to buy the organic triple berry frozen bag at Costco and just keep it in my freezer.
Another favorite is to add an almond liquor and pour it over vanilla ice-cream.
Make the night before and store it in the refrigerator until ready to use. This is also great with pancakes.
1 medium heavy sauce pan, silicon spatula or wooden spoon
2 cups of berries
2 tablespoons of water
1/4 cup of sugar
2 teaspoons of lemon juice (add the lemon zest if you have some)
1. Place water, sugar, in sauce pan over medium heat until the sugar has disolved.
2. Add the berries. Stir for about 5-8 minutes depending on how you like the berries to break down. Stir until the blueberries start start to burst. Allow to cool. Then, store in the refrigerator until ready to use.
READY TO SURVE!!!!
Place the Pavlova on a serving dish.
Pour spoonfuls of the desired amount of lemon curd into the center of the Pavlova.
Place some compote onto the lemon curd.
Place your choice of fresh berries on top of the blueberry compote.
4. LEMON RICOTTA ALMOND CAKE
Credits: cakelets&doilies, the kitchen Paper
I found this recipe at both sites listed above. They are basically the same recipe. I prefer the cakelets&doilies only because I prefer using 10 1/2oz of ricotta. Cakelets&doilies also presents this recipe in volume measurements.
This is a lovely summer picnic cake recipe and it travels well. No worries about smashing up the frosting and melting buttercream.
IMPORTANT INFORMATION: Line the round tin cake pan base and sides with parchment paper. Also, I like to use Vanilla Bean Paste.
MATERIALS: Electric hand mixer or Stand mixer, 9 in spring form pan or cake pan, spatula
120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting
The following instruction have been taken from; cakelets&doilies
Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.
Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.
Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
So now that you have your delicious LEMON RICOTTA CAKE, you'll want some FRENCH VANILLA ICE-CREAM to go along with it. So, you'll have to start all over again. Just like in the story....
I hope you enjoyed this blog. I'd enjoy hearing from you...Cynthia