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Egg white recipes

by (2387)
Updated about 5 hours ago
Created August 27, 2012 at 7:25 PM

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 :)

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4632 · September 06, 2012 at 4:00 AM

About 2/3 down the page is a recipe I use.. just found it: http://userealbutter.com/2010/03/19/meyer-lemon-macarons-recipe/

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5 Answers

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2341 · August 27, 2012 at 7:33 PM

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.

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15 · October 21, 2013 at 2:43 PM

@wildwabbit I find that these mini frittatas are super easy and yummy: http://bit.ly/1743p5F

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4632 · September 06, 2012 at 3:58 AM

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).

http://www.epicurious.com/recipes/member/views/LADUREE-CHOCOLATE-MACARONS-1236770

http://www.elledecor.com/culture/daniels-dish/french-macaron-recipe

http://tayloraiden.blogspot.com/2010/06/perfecting-french-macaron.html

A lot of recipes recommend aging the egg whites, but I just leave mine on the counter until room temperature.

363d0a0277a8b61ada3a24ab3ad85d5a
4632 · September 06, 2012 at 4:00 AM

About 2/3 down the page is a recipe I use.. just found it: http://userealbutter.com/2010/03/19/meyer-lemon-macarons-recipe/

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0 · September 06, 2012 at 2:51 AM

Coconut Macaroons? They call for brown sugar, but you could try replacing with a more Paleo-friendly sugar source.

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26072 · August 27, 2012 at 7:37 PM

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.

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