Recipes with Egg white

Macaroon cake from Bomhuset

Stir in butter and sugar white. Add the egg yolks and the flour mixed with bageulver in the end. Wide dough in a well-oiled baking pan. The egg whites whipped very stiff and gently invert the icing sugar and the crushed biscuits. Taste the mass with almond

Chocolate roulade with daimfyld

Whip eggs and sugar light and airy. Whisk flour, cocoa and baking powder in the mixture. Divide the batter in an even layer on a baking sheet lined with baking paper and bake it at 250 ° for approx. 5 min-be careful it does not burn on. Turn the bottom out on

Doughnut pieces

Mix the marzipan mass with icing sugar and letpiskede whites in a pan over low heat to stiffen, so much so that it can be shaped. Leave to cool. Portion dough into uniform pieces, roll them in powdered sugar for small bread (6-7 cm. long). Squeeze them easily,

Doughnut confections

Knead the marzipan mass good with icing sugar and add the egg whites a little at a time. Berabejd mass strongly by kneading on countertop or in a mortar. The mass must be tough and supple and not softer, than it can be met in a sprøjtetut/wax paper shaped like

Low-fat cinnamon snails 02

The yeast is mixed in lukewarm milk. Sugar and eggs together and add whipped. Mix the flour and salt and add gradually. Dough ældtes well and raises the bar in 20-25 minutes. Cast on down and rolled out the dough on a floured. The stuffing mix and lubricate

Chocolate cake with daim

Beat the egg whites until stiff. Notch daimen in not too large pieces. Melt the margarine and whisk it together with sugar. Beat the egg yolks in. mix baking powder, cocoa, vaniliesukker and flour in. stir milk into. Flip the egg whites in. Pipe pieces of

Creamed rod

Remonce: Butter and sugar is stirred together into a uniform mass. Dissolve the yeast in the eggs, and then the flour and the other ingredients kneaded in a uniform dough, which raises to double in size in a warm place, covered. The dough is divided into

Amaretti (Italian almond cakes)

Oven preheated to 180 degrees. Two baking sheets covered with baking paper. Almonds and sugar in a blender or a food processor. Blend to a fine powder and evenly. Now add the egg whites, liqueur and almond essence and continue blending for the dough is level a