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Egg whites: I need quick advice

post #1 of 25
Thread Starter 

Today I am making Ruhlman's recipe for creme brulee using eight egg yolks.  What quickie recipe can you furnish for using the eight leftover egg whites?  TIA!  :smiles: 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply
post #2 of 25

Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

 

mimi

post #3 of 25

Munavalgekook

 

Weight or Volume                                                                                           Ingredients

11 tablespoons                                                                                               browned butter           

6                                                                                                                   egg whites

1 cup                                                                                                             brown sugar

1 1/3 cup                                                                                                        flour

1 teaspoon                                                                                                     baking powder

½ teaspoon                                                                                                    salt

2 teaspoons                                                                                                    sugar

 

Procedure:

Beat whites to stiff peak. Add brown sugar and beat I minute. Mix flour, baking powder, and salt together. Fold into whites in thirds. Fold in butter. Pour into buttered 9” square pan. Sprinkle with sugar. Bake 375 for 20.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 25
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Munavalgekook

 

Weight or Volume                                                                                           Ingredients

11 tablespoons                                                                                               browned butter           

6                                                                                                                   egg whites

1 cup                                                                                                             brown sugar

1 1/3 cup                                                                                                        flour

1 teaspoon                                                                                                     baking powder

½ teaspoon                                                                                                    salt

2 teaspoons                                                                                                    sugar

 

Procedure:

Beat whites to stiff peak. Add brown sugar and beat I minute. Mix flour, baking powder, and salt together. Fold into whites in thirds. Fold in butter. Pour into buttered 9” square pan. Sprinkle with sugar. Bake 375 for 20.


...sounds like an Icelandic recipe!?!?!?!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 25
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

 

mimi


Macaroons it is - using the recipe from Peterson's book BAKING.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 25

I have 6 left over from the Caramel Pots de Crème. I'm thinking Pavlova for the whites. But they may end up being used to clear consommé.

post #7 of 25
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

 

mimi


For macaroons, whipping eight egg whites to stiff peaks manually was totally brutal on my shoulder.  D*mn, I gotta' get me a mixer!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 25

If not a mixer, how about a copper bowl and some cream o'tartar?  Makes life a bit easier. I'm sure you have a balloon whisk already!

post #9 of 25
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

If not a mixer, how about a copper bowl and some cream o'tartar?  Makes life a bit easier. I'm sure you have a balloon whisk already!


I possess copper mixing bowls that I haven't used for decades.  Do they really make a difference????  (stoopid me)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #10 of 25

Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.

post #11 of 25
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.


Okay so cream of tartar when using SS bowl but not needed with a copper bowl, correct?
 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #12 of 25
Quote:
Originally Posted by kokopuffs View Post
 
Quote:
Originally Posted by BrianShaw View Post
 

Yes they do. It is a bit of a pain to clean them but a lemon half and salt and about 10 minutes makes all of the difference in the world. Don't even need cream of tartar (or other acid of choice) since the copper does that for you.  I keep mine buried but never balk at digging it out when working with egg whites.


Okay so cream of tartar when using SS bowl but not needed with a copper bowl, correct?
 


Pretty much..

Lemon juice works as well.

I wipe the wisk and bowl down with lemon juice before starting.

Works 2 ways...removes any fat that may be hanging around plus a bit of fluff insurance.

 

mimi

post #13 of 25
Quote:
Originally Posted by kokopuffs View Post
 
Quote:
Originally Posted by flipflopgirl View Post
 

Meringue, marshmallows, macarons.....

Send them to me I am always needing more whites than yolks.

 

mimi


For macaroons, whipping eight egg whites to stiff peaks manually was totally brutal on my shoulder.  D*mn, I gotta' get me a mixer!!!!!

 

Yes start pricing mixers.

I predict a long relationship with you and macs.

They can be technical and with your perfectionist DNA I think I may have created another monster for you lol!

See ya later tarts ......HELLOOOO macarons!

 

:lol:

mimi

post #14 of 25
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

 

Yes start pricing mixers.

I predict a long relationship with you and macs.

They can be technical and with your perfectionist DNA I think I may have created another monster for you lol!

See ya later tarts ......HELLOOOO macarons!

 

:lol:

mimi


8DDD   I doubt it.   While tasty, I don't think I'll be making many more.  Just not into meringue thingies!  8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #15 of 25
Quote:
Originally Posted by BrianShaw View Post

I have 6 left over from the Caramel Pots de Crème. I'm thinking Pavlova for the whites. But they may end up being used to clear consommé.

There are some interesting-looking egg white souffles on the web, if you want to experiment. One, as I recall, is from Julia (or adapted from her souffle recipe).
post #16 of 25
Thread Starter 
Quote:
Originally Posted by Cerise View Post


There are some interesting-looking egg white souffles on the web, if you want to experiment. One, as I recall, is from Julia (or adapted from her souffle recipe).


Good point, souffles!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #17 of 25
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

 

Yes start pricing mixers.....................

:lol:

mimi

And I've been eyeballing this Hamilton Beach Mixer for making batters and meringues.  Just take a look at its feedback.  Seems more popular than KA.

 

The H.B. mixer appears to be the American version of the Kenwood Patissier Mixer.


Edited by kokopuffs - 3/7/16 at 11:03am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #18 of 25

I look for several things when eyeing a mixer.

Wattage and capacity are non negotiable.

When I bake it is usually a lot of batter for large layers and thick cookie doughs and (when in a hurry) yeast dough for loaves and rolls.

My smallest stand mixer has a 5 quart bowl and 500 watts of power.... the largest 6 quarts and 600 watts.

Both for regular home use.

 

You are looking at a nice machine and it will do for meringues and light batters.

It looks like a well made appliance (love the 12 speeds and all metal construction!).

The price looks good as well so hurry up Amazon only has one left, GF!

 

mimi

post #19 of 25
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

I look for several things when eyeing a mixer.

Wattage and capacity are non negotiable.

When I bake it is usually a lot of batter for large layers and thick cookie doughs and (when in a hurry) yeast dough for loaves and rolls.

My smallest stand mixer has a 5 quart bowl and 500 watts of power.... the largest 6 quarts and 600 watts.

Both for regular home use.

 

You are looking at a nice machine and it will do for meringues and light batters.

It looks like a well made appliance (love the 12 speeds and all metal construction!).

The price looks good as well so hurry up Amazon only has one left, GF!

 

mimi


YES!  For batters and meringues only.  Not to be used for cookie and yeast doughs.  (EDIT)  Over the past decade I've really been put off by KA's quality and if I could, I'd purchase the british-made Kenwood in a heartbeat but they don't seem to be sold here in the U.S.. 8(  I wished that I had never sold my Kenwood mixer.  D*mn.  (asterisk my own)


Edited by kokopuffs - 3/8/16 at 8:49am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #20 of 25

You may want to also check Target and BestBuy and see if their pricing is competitive.

post #21 of 25
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

You may want to also check Target and BestBuy and see if their pricing is competitive.


GREAT suggestion.  Same price at Wallys with free shipping and pickup!   8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #22 of 25

A number of years ago my Dad's family created a family cookbook, mainly to put into writing my grandmother's many family recipes.  The book was called "Egg Noodles and Angel Food Cake".  The reason for the title is that my grandmother often made homemade egg noodles, which required a number of yolks.  Because she had egg whites left over after a day of making egg noodles she would always make up an Angel Food cake or 2.  So my suggestion would be Angel Food Cake.

post #23 of 25
Quote:
Originally Posted by Pete View Post
 

A number of years ago my Dad's family created a family cookbook, mainly to put into writing my grandmother's many family recipes.  The book was called "Egg Noodles and Angel Food Cake".  The reason for the title is that my grandmother often made homemade egg noodles, which required a number of yolks.  Because she had egg whites left over after a day of making egg noodles she would always make up an Angel Food cake or 2.  So my suggestion would be Angel Food Cake.

 

Great memory @Pete !

For many years event cakes were a very important part of my income but I would always be a bit sad when the order was for a child's bday cake.

In my heart this is an activity best done with the birthday boy or girl....a memory maker if you will.

Doesn't matter if it is from cake mix and canned icing.

My mom was (like me) a busy single mom but she (or her mom my beloved Gma Van) would pull out the big mixer and pans and spend the evening before the party helping one of us curtain climbers make a cake.

Memories.......

 

mimi

 

* Did you have a pet name for your grandmother?

m.

post #24 of 25
Quote:
Originally Posted by flipflopgirl View Post
 

 

Great memory @Pete !

For many years event cakes were a very important part of my income but I would always be a bit sad when the order was for a child's bday cake.

In my heart this is an activity best done with the birthday boy or girl....a memory maker if you will.

Doesn't matter if it is from cake mix and canned icing.

My mom was (like me) a busy single mom but she (or her mom my beloved Gma Van) would pull out the big mixer and pans and spend the evening before the party helping one of us curtain climbers make a cake.

Memories.......

 

mimi

 

* Did you have a pet name for your grandmother?

m.


Strangely enough I didn't have pet names for any of my grandparents.  It was just grandma and grandpa.

 

I agree about the kid's birthday cakes.  We used to love helping make our birthday cakes, although I do admit, as a kid, there were a few times when I really wanted one of those "cool' store bought themed cakes.  Usually though we had fun making our own.  My favorite as a kid was our homemade ice cream cakes.  it was just a regular layer cake (mine was chocolate) and then it was frosted, and filled with ice cream.  They weren't necessarily pretty, but they were tasty!!!!

post #25 of 25
Quote:
Originally Posted by Pete View Post
 
Quote:
Originally Posted by flipflopgirl View Post
 

 

Great memory @Pete !

For many years event cakes were a very important part of my income but I would always be a bit sad when the order was for a child's bday cake.

In my heart this is an activity best done with the birthday boy or girl....a memory maker if you will.

Doesn't matter if it is from cake mix and canned icing.

My mom was (like me) a busy single mom but she (or her mom my beloved Gma Van) would pull out the big mixer and pans and spend the evening before the party helping one of us curtain climbers make a cake.

Memories.......

 

mimi

 

* Did you have a pet name for your grandmother?

m.


Strangely enough I didn't have pet names for any of my grandparents.  It was just grandma and grandpa.

 

I agree about the kid's birthday cakes.  We used to love helping make our birthday cakes, although I do admit, as a kid, there were a few times when I really wanted one of those "cool' store bought themed cakes.  Usually though we had fun making our own.  My favorite as a kid was our homemade ice cream cakes.  it was just a regular layer cake (mine was chocolate) and then it was frosted, and filled with ice cream.  They weren't necessarily pretty, but they were tasty!!!!

 

:)

 

m.

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