Ok there are similar but not quite same questions.
Does anyone have links to good recipes for egg whites? Particularly dessert-y recipes that are pseudo paleo to the extent sugars are somewhat minimized and processed powders along the lines of whey, arrowroot, tapioca, rice flour, etc... are used in somewhat moderation. Heck, even recipes without those things are fine too, have at it!
I keep getting stuck with egg whites I don't know what to do with - from making custards purely out of yolks, cream, and honey or maple syrup. Other threads have a variety of suggestions but finding links to real recipes (even in google!) has been difficult...
Thanks for any help :)
put them in a blender with coconut oil, coconut milk, fruit, and walnuts and see what happens? It sounds like a good idea in theory.
Edit: Sorry I forgot about the 'dessert' part..and replaced the veggies with fruit. Add sugar if you dare.
Soufflé -- and you can make them dessert-ie or savory...
Here's a couple of recipes I like: http://www.simplyrecipes.com/recipes/asparagus_souffle/ http://www.eatingoutloud.com/2009/05/raspberry-souffle-recipe.html
The flour is neeed in #1, I used coconut flour and it turned out great. The sugar is needed too -- if you want it sweet -- I use stevia and it works well.
The French Macaron - it is tricky to really master, but it is made with an egg white meringue, powdered sugar and fine almond flour. There are more complicated recipes out there with Italian meringue (when you add simple syrup rather than sift in powdered sugar) so I just go with the French meringue. Traditionally two cookie shells are made into a sandwich with some sort of butter cream, lemon curd or a jam or jelly, but sometimes I just like them plain. I also don't add any food coloring, so they don't look as exciting, but they're still super tasty and light. A few sample sites (though none with the recipe I use... couldn't find it and kind of do it from memory but it is far from perfect because I don't weigh my ingredients).
A lot of recipes recommend aging the egg whites, but I just leave mine on the counter until room temperature.
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