Thursday, March 18, 2010

About Desserts/Baking: Egg Whites

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From Carroll Pellegrinelli, your Guide to Desserts/Baking
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This week's newsletter features recipes that are made with egg whites. As you may already know, using beaten egg whites adds air or volume to baked goods.

How to Separate Eggs
Here are the step by step photo instructions showing how to separate eggs without using any fancy equipment. All you need are an egg, a couple of bowls and your hands.

Angel Food Cake
I'll admit it. I have never been a big fan of Angel Food Cake. The sticky-spongy cake found on the shelves of the bakery section of my local grocery store was a turn-off. read more

Step by Step Photo Instructions for Making Angel Food Cake

Meringue
When people think of beaten egg whites, they think of meringue. Really, what else do people put on their Lemon Pie?

Lemon Meringue Pie

Thumbprint Cookies
This time the egg whites aren't whipped before using. The egg whites are used as an edible adhesive to hold the nuts on.

 


Desserts / Baking Ads
Featured Articles
Egg White Icing
White Cake Recipe
Limoncé Blueberry Semifreddo
Festive Flourless Chocolate Cake
Passover Macaroons
Macadamia Nut Waffles

 

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This newsletter is written by:
Carroll Pellegrinelli
Desserts/Baking Guide
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