How to buy the best egg whites?
We asked Test Kitchen Manager Adell Shneer how she buys egg whites for her recipes -- whole eggs or egg whites in a carton. She says that it really depends what you’re using them for. If you're going to whip the egg whites, whole eggs that have been separated will whip up fuller. However, the egg whites that come in the carton are economical if you need large quantities.
How to separate egg whites from the yolk?
Shneer says it’s important to separate egg whites individually before you add them to a large quantity of egg whites, just in case you break a yolk.
How to whip up fluffy egg whites?
“If using the egg whites for meringue or to beat until stiff, you need to make sure they are clean,” explains Shneer. “That means that any fat that is introduced will prevent the egg whites from beating properly. That fat could be egg yolk, or a dirty bowl.”
In his book On Food and Cooking (Scribner, 2004), author Harold McGee says that egg whites whip best if they are at room temperature or slightly above. McGee also suggests that you stay away from plastic bowls because fatty substances tend to cling to plastic and that will hinder the egg whites from reaching great heights.
Try one of these eggcellent recipes today!
No one will miss the fat in this show-stopping dessert: traditionally layers of fruit and custard or whipped cream in a cake-lined mould. Yogurt mousse replaces the traditional filling, and a lightened-up topping replaces the whipped cream. For a quicker option, follow the tip to use store-bought ladyfingers.
This light and nutty cake is a decadent treat with its rich whipped cream icing and butterscotch sauce.
Pretty in pink, this is a light, melt-in-your mouth dessert. Pasteurized egg whites are available in the dairy or freezer section of the supermarket.
This elegant ending can wait comfortably in the freezer. Serve on chilled plates so the souffle don't melt too quickly.
Omelettes are perfect for families because each member can fill his or her own as desired.
Letting this batter stand allows the pretty green tint of the pistachios to develop. If you don't have a piping bag, use a small plastic bag with a corner snipped off.
Citrus is a Florida specialty, and none is more characteristic of the Keys than Key limes. Look in specialty greengrocers for smaller Key limes or use Persian limes, the larger kind found in supermarkets. We've garnished the pie with a slice of Key lime.
Pistachio-studded ice cream, a sorbet core and a dense dark chocolate cake base all smothered with meringue make a show-stopper dessert. And it goes from freezer to oven to table for a truly no-fuss finale.
For this freezer-ready meringue cake, we offer two techniques to set the gelatin: in the refrigerator or the quicker method of chilling the bowl of strawberries and gelatin in a larger bowl of ice water.
Angel food cake lovers won't be able to resist this tangy twist on a classic!
Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.
Your guests will be asking for seconds when you serve this Chocolate Angel Food Cake with Orange Yogurt Sauce.
Angel food cake hiding a circle of ice cream, smothered in whipped cream and served with fresh strawberries is a true celebration of early summer. Best of all, this dessert can wait patiently in the freezer for the happy occasion.