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Egg whites overload

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I must admit to rinsing ours down the sink after making recently - there is a limit to the amount of meringes you can make isn't there! :roll::roll:


I'm going to make coconut macaroons - I'll post the recipe in the recipes sticky.


Failing that you could go Californian and make 'egg-white omelettes' although i can't see the point really - you might as well eat the shells, they probably taste better :roll:

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souffles are nice and easy but you may need 1 yoke for that


lots of icing for a rich fruit cake. mmmmmmmmmm


Fruit Sherbet with Egg Whites

Ingredients :


2 cup fruit puree (berries, apricot, plum, strawberry, peach)

1 cup sugar (or to taste)

1 tbl lemon juice

2 x egg whites, beaten stiff


Method :

Place fruit of choice in a blender and blend until pureed. (If using peaches, peel first). Run puree through a food mill, sieve or fine-mesh strainer to remove skins and/or seeds.

Wire whisk puree, sugar and lemon juice until sugar is dissolved. Whisk in beaten egg whites. Pour into a freezer tray and place in freezer. When partially frozen, remove to bowl and beat well with an electric mixer. Mixture will lighten up and turn fluffy. Return to freezer tray and freeze.


hope that helps :D:D:D:D:D:D:D

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