Egg white is one of the most popular foods in cooking and can be used both boiled and raw. It is the main ingredient for meringues and meringues, as well as biscuits, mousses, soufflés, creams, marshmallows, marshmallows and some drinks.
Protein accounts for just over half the mass of an egg; it is an easily digestible product rich in amino acids. Protein is almost the only type of food that is almost completely absorbed by the human body. By the way, in chicken protein, unlike yolk, there is almost no fat. The calorie content of 100 g of proteins is 44 kcal.
A Few Useful Protein Cooking Tricks
- For cooking, use only fresh and thoroughly washed eggs under running hot water and soap.
- Carefully separate the whites and yolks before whisking. Even a small amount of yolk trapped in the protein will prevent the formation of a thick, fluffy foam.
- Chilled egg whites whisk much better.
- For whipping, take a clean, dry and thoroughly fat-free deep dish - only in such a dish will the proteins get knocked down without problems.
- Use a whisk attachment when whipping the whites. Begin to beat at low speed of the mixer, gradually increasing the speed, up to the highest.
- Another little trick is to add a pinch of fine salt or a little lemon juice to the whites before whipping. This simple measure also speeds up the whipping process.
- Often in recipes you can find the phrase "beat until strong peaks" - it means that the foam resulting from whipping the whites should be stable and not drip from the whisk.
Merengi
Ingredients:
- 4 egg whites
- 100 ml icing sugar
- 100 ml regular caster sugar
- a pinch of salt
Cooking in stages:
1. In a large, clean bowl, beat the egg whites with a pinch of salt using a mixer to a very stable foam - when turning the bowl, the whites should not run off the sides. While whipping, gradually add the icing sugar - the meringue mass should acquire a characteristic shine.
2. Add sugar in portions and continue whisking all this time - the sugar should completely dissolve, and the meringue mixture should look thick, dense and stable.
3. Transfer the protein mass to a piping bag with a star-shaped attachment. Cover the baking sheets with parchment paper. Squeeze the preforms into small curls from a pastry bag onto the parchment.
4. Preheat the oven to 110C and place the baking sheet with the merge there. Cook until they start to glow a little - this can take an hour and a half.
Tip: Optionally, add a couple of drops of liquid food coloring to the protein mass. Also, cooled meringues can be fastened in pairs using heavy cream.
Cake "Pavlova"
Ingredients:
- 3 egg whites
- a pinch of salt
- 150 ml sugar
- 250 ml some high fat whipped cream (from 33%)
- any fresh fruits and berries
Cooking step by step:
1. Draw a circle on a piece of parchment paper for baking, turn the paper over and place it on the baking sheet. Whisk the whites and salt until fluffy. Add sugar gradually, whisking the mixture each time.
2. Place 3/4 of the protein mass inside the circle drawn on paper - you should get a base with a diameter of about 20 cm. Put the rest of the whipped proteins along the edge in the form of a side - you should get some kind of a basket or nest.
3. Bake in an oven preheated to 135C for 75 minutes. Leave in the off oven until cool completely. Place the cream in a basket and top with berries or fruit cut into small cubes.
Cake "Earl ruins"
Ingredients:
- 5 egg whites
- 200 g icing sugar
- 200 ml condensed milk
- 175 g softened butter
- walnuts and chocolate for decoration
Cooking in stages:
one. Beat the whites until fluffy with a mixer, gradually add sugar, whisking each time - you should get a thick, stable mass. Place in a piping bag and place small meringues on a parchment-lined baking sheet.
2. Bake at 100C for 2 hours until a slight blush appears. At this time, beat the butter and condensed milk until smooth, put the cream in the refrigerator.
3. Remove the finished cooled meringue from the baking sheet, put some on a flat dish and brush with cream, put another layer of meringue on top and grease with cream again. Thus, build a pyramid of meringue and cream.
4. If desired, sprinkle the layers with chopped nuts. Top with microwaved chocolate and garnish with halved nuts. Refrigerate for a couple of hours before serving.
Lemon mini-tarts with meringue
Ingredients:
- 200 g flour
- 100 g chilled butter
- 1 egg yolk
- 3-4 tbsp. spoons of cold water
- a pinch of salt
- 170 g condensed milk
- 20 g starch
- zest of 1 lemon
- 4 egg yolks
- 3 egg whites
- 90 g sugar
Cooking in stages:
1. Chop the butter with a knife, mix with flour, yolk and water, add salt. Knead the dough, roll into a ball and wrap in plastic wrap. Put in the refrigerator for half an hour.
2. For the filling, dilute the table starch. spoon of water, add finely grated zest, put on fire and bring the mixture to a boil. Beat the egg yolks and condensed milk separately. Add the zest and starch to the mixture gradually, spoonful.
3. Grease cake tins with low sides or one large baking pan with butter, lay out the dough, make a small side and bake for 10-15 minutes at 225C.
4. Put the filling and place in the oven for another 15 minutes, lowering the temperature to 200C. Whisk the whites and sugar into a foam, place on the cakes on top of the filling, put on a little in the oven until the surface is lightly browned.
Soufflé "Aida"
Ingredients:
- 5 egg whites
- 1 peach
- 2 apricots
- 1/3 orange
- 50 g sugar
- 1/2 glass of fruit liqueur
- 1/3 tbsp. tablespoons of powdered sugar
Cooking step by step:
1. Whisk the whites into a fluffy, stable foam. Rinse peaches and apricots and chop until puree. Add mashed orange. Put the fruit puree in a saucepan, add sugar and cook over low heat until thickened. Add liqueur and carefully whipped egg whites.
2. Put the mass in greased ceramic tins, bake at 180C for 20 minutes. Sprinkle with powdered sugar before serving.
Nut "stars" with protein glaze
Ingredients:
- 3 egg whites
- 300 g icing sugar
- 300 g almonds
- 1 tbsp. a spoonful of ground cinnamon
- 1/2 lemon juice
- 1/2 teaspoon ground cardamom
- ammonium carbonate on the tip of a knife (you can use a regular baking powder)
Cooking in stages:
1. Whisk the whites thickly, gradually add the icing sugar, without stopping whipping. Set aside one third of the frosting mixture and mix the rest of the whites with ground almonds, spices, baking powder, and lemon juice. Knead the dough.
2. Roll the dough into a ball and leave for half an hour. Then dust the table with flour and roll out the dough into a layer 1/2 cm thick. Use the star shaped notch to cut out the cookies.
3. Place the pieces on a baking sheet with oiled parchment, cover each star with the set protein mass and bake at 150C for 20 minutes.
Persimmon dessert
Ingredients:
- 2 egg whites
- 2 ripe persimmons
- 70 g sugar
- 2 tbsp. spoons of almond flakes
Cooking in stages:
1. Wash the persimmon thoroughly, cut it in half, remove the stalk and seeds. Whisk the whites with sugar until fluffy and firm.
2. Place the protein caps on the persimmon halves, sprinkle with almond leaves. Place on a parchment-lined baking sheet. Bake in the oven for 2 minutes at 200C.
Persimmon mousse
Ingredients:
- 3 ripe persimmons
- 1 egg white
- 50 g heavy cream
- 2 tbsp. tablespoons of lemon juice
- 25 g vanilla sugar
Cooking step by step:
one. Wash the persimmon, cut it in half, remove the stalk and seeds, free the pulp from the peel. Place the pulp in a blender, add lemon juice and beat until smooth.
2. Whisk the cream and vanilla sugar with a mixer. Whisk the well-chilled protein separately until crisp. Add to the cream along with the persimmon pulp. Stir gently, arrange the dessert in vases and refrigerate. Garnish with fresh mint leaves or physalis before serving.
