Recipes with Egg white

Bun cake

Dissolve the yeast in the cold milk, and then the flour and the other ingredients kneaded in a uniform dough. A third of the dough is formed into a ball, resting a few minutes. Folded or rolled out the dough and place in a greased springform, ca. 24 cm. in dia

Lemon sorbet (II)

Heat the water and sugar in a saucepan and cook on low flame for about 2 minutes. The mixture is cooled. Lemon and orange juices stir in sugar mixture. Egg white whipped stiff and stir in immediately before the mixture is poured into ice maker. Tips: Stir/

Rungstedlund tart

Dissolve the yeast in the eggs, and eggs, flour and the other ingredients kneaded into a uniform dough. 2/3 of dough rolled out in baking pandens size approx. 30 x 40 cm. A greased roasting pan covered with dough, which pulled a few cm. up the sides. Fill g

Butter horns 02

Dissolve the yeast in the cold milk, and then the flour and the other ingredients kneaded in a uniform dough. The dough is divided into three equal-sized balls. Each ball rolled out in circle shape with a diameter of approximately 25 cm. Each piece divided

Frankfurter Brenten

375 g sugar, lemon and roasted a few drops of water on low heat so long, until the paste is dry. After the dough is chilled dough with flour and sold 125 g sugar. Break up the dough and the egg white is incorporated. Deploy the dough in sugar, style the cold,

Double hearts

Thaw the dough up, and roll it a little thinner. Jack 30 hearts out with a form. Brush with egg white and sprinkle half the sugar cane on. Put all the hearts on plate with wax paper. Bake in the middle of the oven at 225 ° for about 4 minutes and cool on a wir

Meringue ghosts

Beat the egg whites very stiff and turn gently sifted icing in a little at a time. Mix cornstarch with 2 tbsp icing and flip it in meringue mass along with lemon juice. Fill the mass in an icing bag and inject small ghosts out on baking sheets with baking p

Chocolate Meringue III

Turn on the oven at 130 degrees c. alm. oven. Add the 1/3 of sugar to whites and whip it up. Add the rest of the sugar and beat the egg whites until stiff. Then invert the chopped chocolate in. Splashing out on wax paper in small mass meringue tops or bi