Recipes with Egg whites

Mocha parfait

The egg yolks and sugar, beat white over a water bath. Meanwhile, melt the chocolate, when the egg mixture has turned into a fine lather, add nescaffen and the melted chocolate. where after the cream will be whipped into a cream (not whipped cream), it add abo

Prawn roulade II

Behind the butter and flour together in a saucepan, infants with milk and cream during whipping and let Cook together a few minutes. Take the Pan from the heat. Pressure al væden out of the spinach and stir it into the Pan along with the egg yolks, salt and

Chocolate-Baking pan-cake with coconut

1. stir in fat and sugar together. Come in egg yolks, one at a time. 2. mix flour, desiccated coconut, cocoa and baking powder and stir it in alternating with the cream. 3. Whip egg whites, not too stiff and turn them into the dough. Pour this in a well-

Meringue cake:)

the actual cake Eggs and sugar are beaten together, flour + baking soda + vaniliesukker be mixed gently in. Milk and butter are cooked, it cooled and magerine/mixed in meringue the egg whites whipped good stiff, and 4 tablespoons sugar whipped in. The

Jazlyn White Mumskage

stir margarine soft with sugar then add the egg yolks one at a time the flour sifted with baking powder and vanilla it is stirred into batter alternately with the milk dough lubricated now out on a greased cookie sheet 30 + 40 cm. whip now the 3 egg whites st

Birthday pie

Batter: egg whites whipped hard and added ground almond and sugar. Wide dough out at the plate on baking paper into 2 rectangles. Bake at 175 degrees c. 10-15 min. Let them lie on the paper of the must be used: Cream: mix the egg yolks, 1 dl whipping cream an

Truffle Cake

Dough: Beat the egg yolks, Water, Sugar and vanilla sugar light and frothy. Mix flour, cocoa, baking soda and maizenamel. Beat the egg whites until stiff, add a little by little the 50 g sugar under still whipping until the egg white foam is very rigid. Put e

Love doughnut 03

All the ingredients thoroughly kneaded together into a uniform dough. The fat must not, however, softened up first, but have its normal consistency, otherwise the dough too soft and to further processing. The dough rolled out to approximately ½ cm's thickne