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Shortcrust pastry whipped with egg whites – Italian Cuisine

»Shortcrust pastry whipped with egg whites


First, whip the chopped butter, just softened, with whips until you get an almost creamy consistency, then add sugar, egg white, salt and vanilla.

Finally, add the flour as well.

Finally divide the mixture in half and add the starch on one side and the cocoa on the other.

Put the mixture in a sac-à-poche with a star spout (I recommend you start with the clear one, if you have only one sac-à-poche) with a star spout and shape your biscuits on the baking tray lined with parchment paper.
Add the decorations you want to add before cooking (I put the candied cherries and the chocolate sprinkles) and cook for 10-12 minutes (they must be golden underneath and slightly on the sides, but much lighter above) at 190 ° C, in a preheated convection oven, then take out of the oven, let it cool completely and proceed with the other decorations (in my case: melted dark chocolate and chopped hazelnuts, simple icing sugar, melted dark chocolate and coconut).

Proceed in the same way for the cocoa mixture: shape, decorate (in my case: nutella and granulated sugar), cook, let it cool, finish decorating (in my case: melted white chocolate and pistachios, melted white chocolate and pralines / chocolate chips, simple powdered sugar).

The shortcrust biscuits whipped with egg whites are ready, let the chocolate solidify well before serving.


Egg whites: don't throw them away! Here's how to use them – Italian Cuisine

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There are many preparations that only involve the use of egg yolks, such as custard or mayonnaise but … egg whites? Stop! Don't throw them away! They can be stored or reused to prepare many recipes. Storing egg whites is very simple: in the refrigerator they last for about a couple of days while, if stored in the freezer, they can be reused for the following 6 months.

The properties of egg whites
Did you know that egg whites are a very healthy food? They are composed for the 90% from water and for the 10% from proteins, ovalbumin, the allies of sportsmen. But not only that, the egg whites are very rich in vitamins, folic acid and mineral salts; very low in calories, fat and carbohydrates. We can consider them as a very important food for our diet, especially if we are trying to follow a diet low in fat and cholesterol.

How to reuse them?
Yes, it's true you could make an Italian, French or Swiss meringue … very good, but enough meringues! Prepare something different! Or you could use them in your beauty routine or as a plant fertilizer.

In the kitchen
191120 "src =" https://www.salepepe.it/files/2021/09/albumi-@salepepe-1.jpg "width =" 210 "style =" float: left;In addition to the more classic preparations, egg whites, they can also be used as a yeast. Yes, you got it right! The whipped egg whites can be used instead of yeast, in fact, during cooking, the air incorporated by the egg whites will "grow" the preparations making them foamy. We advise you to use egg whites instead of yeast in sweet preparations, here are the doses to replace a sachet of baking powder with egg white: 3 whipped egg whites (discover all the secrets here) and 2 g of cream of tartar or 2 g of baking soda.

Flans with egg whites
Sauté the diced vegetables al dente with oil and salt, mix with a little egg white, arrange in oiled single-portion molds and bake at 180 ° for 20 minutes.

Clarified broth
Add 1-2 egg whites to the cold broth, bring slowly to the boil, stirring with a whisk: the egg white will collect all the impurities and just filter to obtain a very clear broth.

Panna cotta
Heat 250 ml of fresh cream with 70 g of sugar. Turn off the heat and add 2 lightly whipped egg whites and 1 sachet of vanilla or a little grated lemon zest. Pour the caramel into individual molds, fill with cream and bake in the oven in a bain-marie for 1 hour and a half at 120 °. Let it set for one night in the fridge.

For your beauty routine
Not only are they good for our bodies, egg whites are also good for the skin! Thanks to the concentration of proteins, egg whites purify the skin, help fight wrinkles, degrease the scalp and reduce sun spots. Find out how!

Purifying mask: beat an egg white with a tablespoon of 00 flour and one of honey, mix everything and apply the mask on the face. Leave on for 15 minutes and rinse your face with warm water, at the end moisturize with a light cream. You will have a soft and very smooth skin, free from impurities!

Egg white and carrot eye contour mask: tiredness, excessive use of smartphones and PCs can increase eye fatigue and worsen dark circles. But don't worry! With this illuminating eye mask you will have an ally immediately available whenever you need it! Chop a carrot, mix it with the egg white and apply it to the eye area. Leave it on for 15-30 minutes, wash your face and apply your eye cream!

Hair mask: beat an egg white and pour it directly on the hair, starting from the root and continuing along the lengths. Leave to act for 30 minutes and rinse thoroughly before proceeding with the normal shampoo. This mask is especially suitable for those suffering from oily scalp.

As a fertilizer
Curious isn't it? If you are an irreducible "green thumb", you cannot fail to pamper your plants with this natural method! The properties of egg white are a natural fertilizer for the soil of your plants. When you feel they need to be fertilized, when you feel they need a "boost" to make them grow more lush and strong, you should definitely try this trick. Pour an egg white into a container or bottle and add 125 ml of fresh water; stir vigorously and let it rest. Repeat the same operation for the next 5 days without using. At the start of the sixth day, add a liter of water, mix again and start fertilizing your plants.

September 2021
Giulia Ferrari

Posted on 09/24/2021

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Omelette recipe with egg whites – Italian Cuisine – Italian Cuisine

Omelette recipe with egg whites - Italian Cuisine


Rich in protein and mineral salts, and free of fats, with fruit side dish it is the ideal meal for those who practice sports

For the omelette
Beat the egg whites (you need 100 g, about 3 large egg whites) with a pinch of salt and a sprinkling of anise or curry. Lightly heat a drizzle of extra virgin olive oil in a non-stick pan and pour the whipped egg white into it. When it begins to thicken, after a couple of minutes, fold the omelette in two with a spatula and brown it for another 1 minute.

To complete
Serve the omelette with a small fruit salad prepared with pieces of peeled green apple and caramelized in sugar, white peach wedges with peel, black and green grape berries without seeds and small pieces of percoca.

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