Daphne Posted June 1, 2010 Share Posted June 1, 2010 Any ideas folks I don't like meringue, but I've got 4 unloved whites here waiting for a home rather than the sink. I could add one to an omelette I suppose. Quote Link to comment Share on other sites More sharing options...
Tutti Frutti Posted June 1, 2010 Share Posted June 1, 2010 I've been wondering the same recently and stumbled across Hugh Fearnley-Whittingstall's recipe for chocolate macaroons Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 1, 2010 Author Share Posted June 1, 2010 Interesting article - is it the time to fess up that I don't like macaroons either, sorry However, I like the idea of a tempura batter - best go and see what I could fry up in an experimental way from things in the fridge...... broccoli and salmon spring to mind on a bed of Chinese-spiced noodles or with oven baked new potatoes in a naughty sort-of fish and chip way. Thank you! Quote Link to comment Share on other sites More sharing options...
Tutti Frutti Posted June 1, 2010 Share Posted June 1, 2010 I don't like them either DH's gran used to make coconut macaroons all the time but they looked like little circles of carpet, as her hair would fall into the mix but her eyesight was bad so she never noticed Put me off a bit Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 1, 2010 Author Share Posted June 1, 2010 Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted June 2, 2010 Share Posted June 2, 2010 Egg white omelletes? Mousses & fruit fools ( Warning - raw eggs) Emma.x Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted June 2, 2010 Share Posted June 2, 2010 how about Macarons ? Macarons and Macaroons are completely different beasts. I love macarons and hate macaroons ! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted June 3, 2010 Share Posted June 3, 2010 She doesn't like them. Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 3, 2010 Author Share Posted June 3, 2010 I've never heard of a macaron Now I've googled it (and seen some very lurid examples), I don't think I'll like these either I'm afraid, its still an almondy sugary thing . However, I've taken EHP's idea and made a foolly-thing with last years left over frozen rasps; so thank you everybody for your help Quote Link to comment Share on other sites More sharing options...
Tutti Frutti Posted June 3, 2010 Share Posted June 3, 2010 Ooh, could you put the recipe on here please? I have frozen fruit too! Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 3, 2010 Author Share Posted June 3, 2010 um, well what I did was defrost rasps (guessing a pound or just over in weight, they were quite mushy and I tried to siphon off the liquid), fling in some granulated sugar to sweeten (about 3 dessertspoons, you could use caster or icing), beat up egg whites till stiff (4), beat up some single cream (a small pot) to get some air into it (couldn't find whipping cream). Mix cream into rasps then fold in white with metal spoon. Chill. Eat. This was quite tart but thats how I like it. You could use more/double cream for a richer flavour but I don't particularly like it and I find it masks the fruit flavour a bit. However, this is what Nigel Slater does : raspberries - 300g double cream - 150ml thick, Greek yoghurt - 125ml pistachios - 12 icing sugar - a tablespoon or so to taste Rinse the berries and crush them roughly with a fork. I think you should stop long before you reach a purée so that the finished fool will have a more interesting texture. Pour the cream into a chilled bowl and whip it till it stands in soft folds. It shouldn't be stiff. Gently fold in the yoghurt and a good two thirds of the crushed raspberries. Should you wish to sweeten the fool, do it now. I suggest a tablespoon of icing sugar, but taste it for sweetness as you go. Stir in the reserved third of raspberries, leaving a trail of red through the pink of the fool. Halve or chop the pistachios and scatter them over the top. Quote Link to comment Share on other sites More sharing options...
Tutti Frutti Posted June 3, 2010 Share Posted June 3, 2010 Thank you! Like your recipe - much easier than Nige's - as soon as he mentioned "puree" I went cold Quote Link to comment Share on other sites More sharing options...
jlo Posted June 3, 2010 Share Posted June 3, 2010 I was relieved to find that I did the same thing with egg whites that Ben and Jerry recommend in their ice cream book. It goes something like this: Put egg whites in a bowl. Leave in fridge for a few days and then throw away. Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted June 3, 2010 Share Posted June 3, 2010 Perhaps not much help for meringue and macaroon haters, but egg whites freeze fabulously. Just tip them into a container, label with the number of whites and store in the freezer for up to 3 months. Freezing and defrosting doesn't affect the useability of them (i.e. they still whip up perfectly into a meringue). Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted June 13, 2010 Share Posted June 13, 2010 How about Angel Food Cake ? Quote Link to comment Share on other sites More sharing options...
kinsk Posted June 16, 2010 Share Posted June 16, 2010 The Chinese have a way of cooking chicken dipped in egg whites and cornflour, if you google velvet chicken there will be loads of examples. Quote Link to comment Share on other sites More sharing options...
Daphne Posted June 16, 2010 Author Share Posted June 16, 2010 Another thing I've never heard of - isn't it a lovely expression though If I'm doing a stir fry or a warm chicken salad I do usually fry raw chicken strips quickly over a hot heat on their own as I find they cook through quickly and don't dry out. I can see if you mixed some spicing in with the flour and egg its another dimension of tastiness, so next time OH decides to make custard this will be a good thing to do. I've also realised I could try to time his custard making with making a savoury souffle the next day - the extra whites will be good for rising Quote Link to comment Share on other sites More sharing options...
