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The doughnuts are done, now what to do with the egg whites?

The doughnuts are done, now what to do with the egg whites?

Name: The doughnuts are done, now what to do with the egg whites?
Total time: 30 min
Ingredients: 4 egg whites; 1/4 teaspoon tartaric baking powder; 200 g sugar; 1 pump press of BAM vanilla paste; 340 g BAM Topping of your choice

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 5

the doughnuts are done now what to do with the egg whites

You made your homemade doughnuts, this time filled with vanilla cream. What about the egg whites left over from making the doughnuts? It often happens that we have a bowl full of egg whites left after making a dessert or other dish, such as pasta. It can be used for a variety of desserts, so here's an idea of how to use it. We've prepared a recipe that I'm sure you haven't thought of yet, but it's quite easy to make.

With the remaining beaten egg whites you can make meringue cookies. Simple cookies without rules for the shape. The more irregularly shaped they are, the better. Use the beaten egg whites left over from frying the doughnuts to make a French meringue, which gives the cookies a crispy outside while keeping the moist inside. They are similar to marshmallows.

You can use the code RECIPE to get a 10% discount when ordering BAM products.

There are three types of meringue, including French meringue, which is often referred to as "regular meringue." Whip the egg whites, the cream of tartar and the granulated sugar until a light, fluffy, dense and airy meringue is formed.

We'll shape the prepared meringues into any shape on a prepared baking tray, add BAM toppings and make great use of the idea of using up the leftover egg whites.

Instead of meringue cookies, you can also use the egg whites to make the following:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

The doughnuts are done, now what to do with the egg whites?

Preparation time: 30 min
Difficulty:
Number of ingredients: 5

Ingredients:

for french meringue:

4 egg whites
1/4 teaspoon tartaric baking powder
200 g sugar
1 pump press of BAM vanilla paste

for meringue cookies with BAM toppings:

340 g BAM Topping of your choice

Instructions:

preparation of French meringue:

1. Step In the bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until slightly foamy. This will be after about 30 - 60 seconds of whipping. Increase the mixer speed to high and slowly but gradually add the sugar. Continue to blend for about 5 to 7 minutes. Towards the end of the mixing process, add the BAM vanilla paste.

preparation of meringue cookies:

1. Step Preheat the oven to 170 °C. Line two baking trays with baking paper. Using a tablespoon or an ice cream scoop, place the meringue mounds on the baking sheet. Leave about 3 cm of space between each mound, as they will expand. Using a small spatula (or the back of a spoon), flatten the mounds and shape them into irregular circles. Drizzle about 2 teaspoons of BAM Topping of choice over the meringue, then gently work it into the mounds with the tip of a knife (or skewer). Place the baking trays in the oven. Reduce the oven temperature to 120°C and bake until the meringue feels dry to the touch (the BAM toppings will melt slightly into the filling). Usually they bake for a little over an hour, but depending on your oven, they may finish baking sooner or later. Once the meringues are baked, let them cool completely in the oven. Enjoy your meal!

Order ingredients with a 10% discount:

Premium BAM baking products.

Hazelnut Spread, 200 g

7,50 €

Raspberry Topping, 200 g

4,90 €

Out of stock

Bourbon Vanilla Paste, 70 g

9,90 €

Mango Topping, 200 g

4,90 €

Discount on products used in the recipe - 10%:

-2,23 €

Total:

20,07 €

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The doughnuts are done, now what to do with the egg whites?

Preparation time: 30 min

Difficulty: 2

Number of ingredients: 5

You can use the code RECIPE to get a 10% discount when ordering BAM products.

We'll shape the prepared meringues into any shape on a prepared baking tray, add BAM toppings and make great use of the idea of using up the leftover egg whites.

Instead of meringue cookies, you can also use the egg whites to make the following:

Ingredients:

for french meringue

4 egg whites
1/4 teaspoon tartaric baking powder
200 g sugar
1 pump press of BAM vanilla paste

for meringue cookies with BAM toppings

340 g BAM Topping of your choice

Instructions:

preparation of French meringue

1. Korak

In the bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until slightly foamy. This will be after about 30 - 60 seconds of whipping. Increase the mixer speed to high and slowly but gradually add the sugar. Continue to blend for about 5 to 7 minutes. Towards the end of the mixing process, add the BAM vanilla paste.

preparation of meringue cookies

1. Korak

Preheat the oven to 170 °C. Line two baking trays with baking paper. Using a tablespoon or an ice cream scoop, place the meringue mounds on the baking sheet. Leave about 3 cm of space between each mound, as they will expand. Using a small spatula (or the back of a spoon), flatten the mounds and shape them into irregular circles. Drizzle about 2 teaspoons of BAM Topping of choice over the meringue, then gently work it into the mounds with the tip of a knife (or skewer). Place the baking trays in the oven. Reduce the oven temperature to 120°C and bake until the meringue feels dry to the touch (the BAM toppings will melt slightly into the filling). Usually they bake for a little over an hour, but depending on your oven, they may finish baking sooner or later. Once the meringues are baked, let them cool completely in the oven. Enjoy your meal!

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