Some confectionery or homemade ice cream often requires the use of large quantities of egg yolks. But what about the proteins left over from these culinary experiments? For an experienced chef, there is no problem here.
Instructions
Step 1
Healthy Foods: Egg white contains fewer calories than egg yolk. In a standard egg, the yolk is 59 kcal, and the protein is only 17 kcal. In addition, the yolk contains 4.5 g of fat, of which 1.6 g are saturated, and the protein contains only 0.06 g of fat and is not saturated at all. Therefore, adherents of a healthy lifestyle prefer to cook various fritatta, omelettes and scrambled eggs only on proteins. Many baking recipes that require one or more whole eggs also use only protein. And this is a perfectly legitimate replacement. Instead of one egg yolk, you need to take the protein from two eggs, therefore, to replace one whole egg, you will need proteins from 3 eggs.
Step 2
Light biscuitA delicate airy moist light biscuit for the Angel Food cake is prepared on the basis of a large amount of proteins. For one cake, you need at least 12 egg whites. Beat them with sugar to form a froth, and then carefully add flour and flavorings. This sponge cake is known for not requiring any butter - neither butter, nor vegetable, nor any confectionery fats.
Step 3
Meringue and meringue Perhaps the most common way to use protein is to make meringue or meringue. There are many recipes for these delicacies - lemon and strawberry meringue, Polish meringue cake, small meringue cakes with nuts and meringues, serving as an elegant and tasty top layer in sweet cakes. The famous Pavlova dessert made from meringues, whipped cream and fresh berries is also magnificent.
Step 4
Macaroons Soft airy macaroons also require a lot of protein. Italians cook the famous tiny amarettos on almond flour and proteins, the French bake multicolored macarons with cream filling and glossy financiers, Americans love almond cookies with coconut flakes.
Step 5
The glittering smooth white frosting, called the royal frosting, consists of egg whites, sugar and a little lemon juice. This icing is used for muffins, cakes and cookies.
Step 6
Frozen Proteins If you have decided what to do with proteins, but do not want to use them in the coming days, simply freeze them. Take regular ice cube trays, fill them with egg white and put them in the freezer. Remove the egg ice cubes from the refrigerator as needed, thaw at room temperature, and use as you would use fresh protein.
