Our original recipe ideas for using egg whites

To make sure you don’t waste anything anymore, here are our ideas for sweet recipes to use egg whites. Easy and quick to prepare!

Our easy and original anti-gasping recipes with egg whites:

  • The recipe for Italian meringue
  • The recipe of the financiers with almonds
  • The recipe for coconut rocks
  • The recipe for marshmallow (shamallows)

The recipe for Italian meringue

The ingredients:

  • 300 g of sugar
  • 1 l of water
  • 4 egg whites
  • boiling syrup

The preparation steps:

Step 1: In a saucepan, pour the sugar and water and then heat up to 110°C with a sugar thermometer.

Step 2: Bring up 4 egg whites in firm snow. Pour the boiling syrup into it in a thin drizzle always whisking until the preparation cools.

Step 3: Your Italian meringue is ready. Keep it in the fridge until used (for a lemon meringue pie for example).

The recipe of the financiers with almonds

The ingredients:

  • 125 g almond or hazelnut powder
  • 100 g icing sugar
  • 100 g butter
  • 60 g of sliced almonds
  • 40 g flour
  • 3 egg whites
  • 1 tablespoon acacia honey
  • 1 pinch of salt

The preparation steps:

Step 1: Preheat your oven to 180°C (thermostat 6).

Step 2: Melt the butter in a saucepan over very low heat, until it takes on a nice hazelnut color (be careful not to let it burn). Filter it to have a homogeneous and smooth liquid.

Step 3: In a large bowl, mix the sugar with the flour, powdered or hazelnut almonds and salt.

Step 4: Add the just relaxed egg whites with a fork to this mixture, then the melted butter and finally the honey. Take the time to gradually incorporate each of these ingredients, stirring constantly to obtain a dough without lumps.

Step 5: Store your preparation for 1 hour in a cool place. Then distribute the dough to mid-height in a honeycomb plate or in small buttered molds.

Step 6: Sprinkle with sliced almonds and bake for 15 to 20 minutes.

Step 7: Let cool before unmolding.

Delicious French Financiers Cake  with Fresh Butter, Served with Tea. Copy Space for Text. On Grey Cement Background Delicious French Financiers Cake  with Fresh Butter, Served with Tea. Copy Space for Text. On Grey Cement Background financiers with almonds stock pictures, royalty-free photos & images

The recipe for coconut rocks

The ingredients:

  • 5 egg whites
  • 250 g grated coconut
  • 200 g powdered sugar
  • 1 pinch of salt

The preparation steps:

Step 1: Start by beating the firm snow whites.

Step 2: In a large bowl, first mix the sugar and coconut with a spoon, then incorporate the snow whites into the spatula, stirring from the bottom to the top, avoiding breaking the whites too much (the preparation should remain frothy).

Step 3: While the oven preheats to 180°C (thermostat 6) and cover 1 or 2 baking sheets with baking paper.

Step 4: Place small piles of dough the size of a walnut, and a relatively pyramidal shape, with the help of two spoons. (Leave space between each rock, as they will spread out during cooking).

Step 5: Bake for 25 minutes, until you get golden but still soft rocks. Let the rocks cool on the plate before gently peeling them off, and serving them warm or cold.

Cake with sprinkles of coconut and mint leaves  coconut rocks cake stock pictures, royalty-free photos & images

The recipe for marshmallow (shamallows)

The ingredients:

  • 300 g of sugar
  • 120 g of water
  • 60 g icing sugar
  • 30 g corn
  • 15 g of gelatin in leaves
  • 2 egg whites
  • 2 tablespoons of aroma of your choice (vanilla, orange blossom, fruit aromas …)
  • 3 drops of food coloring of your choice
  • 1 tablespoon lemon juice
  • 1 tablespoon of vegetable oil for the mold
  • 1 pinch of salt
Flat Lay Homemade Hot Chocolate Served With Marshmallows Homemade Hot Chocolate Served With Marshmallows on Wooden Table marshmallow stock pictures, royalty-free photos & images

The preparation steps:

Step 1: Start by soaking the gelatin leaves in a bowl of cold water. Using a brush, line a square or rectangular mold with vegetable oil.

Step 2: Sprinkle it with a mixture of 30 g of icing sugar with the addition of corn. Keep the surplus and reserve the mold thus lined.

Step 3: In a bowl, beat the egg whites with a pinch of salt and the lemon juice in very firm snow. Add at the very end the remaining half of the icing sugar. Book.

Step 4: In a saucepan, boil the water with the sugar. From boiling, cook for about 8 minutes (if you have a kitchen thermometer, cook until the syrup reaches 121°C).

Step 5: While the syrup heats up, melt the gelatin in another saucepan over very low heat without boiling. Add the aroma and dye you have chosen.

Step 6: Once the gelatin has melted and the mixture is homogeneous, add it to the syrup out of the heat and whisk vigorously.

Step 7: Drizzle the boiling syrup over the snow whites while beating with an electric whisk. Continue beating for 10 minutes until the mixture cools and the texture becomes that of Italian meringue.

Step 8: Pour your marshmallow into the lined mold and set it aside in the cool for at least 2 hours or overnight ideally. The marshmallow should be firm enough.

Step 9: Before serving, sprinkle a worktop with the remaining corn/icing sugar mixture and unmold the marshmallow on it.

Step 10: Cut it into small, regular cubes and evenly distribute the corn/sugar mixture over the small cubes so that they do not stick.

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