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