Recipes with Egg white

Small Napoleonic hats (Amo)

Fill: it all mixed to a uniform mass and rolled out to a sausage in ca. 20 cm's in length and is divided into 20 pieces. Dough: wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal tex

Tivoli-cakes

The dough is kneaded so as: Butter, sugar and egg yolk is stirred together, including mix wheat flour, dough kneaded together and added cold. Then roll out to a rectangle, not too thin, and moved onto a greased plate. The filling stir together: stir butt

Apple bars

Wheat flour in which bagepulveret is sighted, and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into two equal parts, which rolled out in ca. 20 cm wide and 35 cm'

Lemon Torte 02

Knead all the ingredients together into a homogeneous mass, fat should not be softened but have its normal texture. Portion dough into 4 equal parts, each of which rolled out in ca. 30 cm. long sausages. Each sausage is split into 16 paragraph pieces of dou

Easy rice dish.

Cook the rice after cooking out in ildfastfad, mixed with ham, asparagus, margerine. Egg white whipped quite stiff, mix with maynaisen Tips: Accessories: baguettes, butter sauce.

Hofdessert

Marengsdej: beat the whites until stiff, add 4 tablespoons half. Of flormelissen and whip them then very stiff. Turn the rest of the flormelissen in with light hand. The trace 5-6 rings of increasing size on wax paper. The largest should be approx. 20 cm. I

Swedish Chocolate Bread

mix the dry things together and add the cold butter into small pieces and egg. knead it into a uniform mass and roll it out. Press "sausage" flat so that it is approximately 1 ½ cm thick. lubricated with egg white and Pearl sugar sprinkled on, etc. Bake ab

10 ham bread and 8 sausage rolls

The milk and dissolve the yeast, herein, lunes which, however, must not be warmed with wheat flour and the other ingredients kneaded into a uniform dough, which raises to double in size in a warm place, covered. The dough is divided into two equal parts, on