Tag Archives: egg white powder
Nothing is better on a wintry morning than a hot waffle. Try using your quinoa in this waffle recipe. Using beaten egg whites make it a light and fluffy waffle! It will be a family favorite! Try using our powdered egg whites for a quick fix as well as freeze dried fruits!
Yield: 10 servings
Prep time: 10 minutes
½ cup water
¼ cup quinoa rinsed
1 2/3 cups white whole wheat flour
2 tbsp. packed brown sugar
1 tsp. baking powder
¼ tsp. salt
1 cup mashed bananas (2)
3 eggs separated
3 tbsp. unsalted butter, melted
1 ½ cups fat-free milk
Fresh blueberries, raspberries, and or sliced strawberries
In a sauce pan bring water to boiling; stir in quinoa. Reduce heat; cover and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat. Transfer to a small bowl and cool for 1-2 hours. Preheat waffle baker. In a large bowl combine the flour, brown sugar, baking powder, and salt. In a medium bowl combine the quinoa, banana, egg yoks, butter, and milk. Add to flour mixture and stir just until combined. In a clean medium bowl, beat egg whites with an electric mixer or wire whisk until stiff. Fold into banana batter. Bake batter according to waffle baker directions. Serve topped with berries.
Adding beaten egg whites makes for a lighter waffle!
½ cup dried egg whites (may substitute 12 fresh egg whites)
1 ½ tsp vanilla
1 ½ cups water ½ tsp almond extract
1 ½ tsp cream of tartar 1 cup cake flour
¼ tsp salt 1 ¼ cups powdered sugar
¾ cups sugar
In a large mixing bowl beat dried egg whites, water, cream of tartar and salt at high speed until foamy. Add granulated sugar, 1 Tbsp at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. Beat in vanilla and almond extract. Sift flour and powdered sugar together twice. Sift about ½ cup flour mixture at a time over egg whites and gently fold in just until flour disappears before adding the next ½ cup. Pour into ungreased 10-inch tube pan. Gently cut through batter with a metal spatula. Bake in 375 degree F oven 30-40 minutes. Invert cake in pan on bottle neck or funnel. Cool. Loosen cake from pan with knife and gently shake onto plate.
1 cup sugar 1 Tbsp dried egg whites or 1 fresh egg white
¼ tsp cream of tartar 1/3 cup water
1/8 tsp salt ¼ tsp vanilla
1 Tbsp corn syrup
Bring sugar, cream of tartar, salt, corn syrup, and water to boiling; let cook until sugar dissolves. Add 1 Tbsp water to dried egg whites, add to boiling mixture, beating constantly with an electric beater until frosting forms soft peaks.
1 vanilla bean 4 cups milk
½ cup plus 2 Tbsp butter 1 cup buckwheat
4 egg yolks ½ cup sugar
1 Tbsp grated lemon zest ½ cup raisins
4 egg whites, beaten until stiff 1 cup cherry jam
Using a sharp knife, split the vanilla bean in half lengthwise. With the back of the knife, scrape the pulp away from the bean. Discard the bean. In a saucepan, over medium heat, combine the milk, vanilla bean pulp and ½ cup of the butter. Bring to a boil. Stir in the buckwheat and continue to cook until tender, about 20-25 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs and the sugar together. Stir in the cooled buckwheat mixture, lemon zest and raisins. Fold in the beaten egg whites. Butter a shallow baking pan (8 by 8 by 2-inch, square) with the remaining 2 Tbsp of butter. Pour the buckwheat mixture into the prepared pan. Bake in a preheated 350 degree oven for 30 minutes. Serve warm in individual serving bowls with cherry jam.
(Recipe retrieved from Food.com)