Recipe Perfect Snowy White Yogurt Soufflé to use up Egg Whites

Snowy White Yogurt Soufflé to use up Egg Whites. The Best Egg White Souffle Recipes on Yummly In this video I show you a foolproof way to whip egg whites for perfect soufflés. The whites must look shiny, have a velvety texture, and hold a point on.

Using an egg white or two to create clusters when baking up granola, from magpiebaker. What are your favorite ways to use leftover egg whites? But replacing the egg, in particular the egg white, has proved especially tricky. You can have Snowy White Yogurt Soufflé to use up Egg Whites using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Snowy White Yogurt Soufflé to use up Egg Whites

Prepare 500 grams of Yogurt.
It’s 60 grams of Sugar.
Prepare 100 ml of Heavy cream.
You need 15 grams of Lemon juice.
It’s 20 grams of ○Cake flour.
You need 10 grams of ○Cornstarch.
It’s 4 of Egg whites.

The liquid whipped up instantly into a snowy white foam. When he added sugar, it turned shiny This is what allows for relatively long-lived foams and, ultimately, such delights as meringues, soufflés and angel food cakes. Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. Put them into freezer bags or individual ice cube trays so you can use as many as you need.

Snowy White Yogurt Soufflé to use up Egg Whites instructions

Strain the yogurt (200 g when strained). Combine the strained yogurt, half of the sugar, the heavy cream, and lemon juice. Sift in the ○ ingredients one at a time, mixing well with each addition..
In a separate bowl, combine the egg whites and a pinch of the sugar. Make a meringue. Add the remaining sugar in three parts, thoroughly mixing it into the meringue with each addition..
Divide the meringue into three portions and fold gently into the mixture from Step 1 one portion at a time. Pour the mixture into the pan and bake in an oven at 170°F Celsius for 50 minutes. (Put the pan on a larger sheet filled with hot water for a water bath. So the water doesn't come get into the pan, cover with aluminum.).
If a skewer or toothpick inserted in the center comes out clean, it is ready. After removing from the oven, drop onto a table from about 20cm. Once cooled, you can sprinkle with powdered sugar if you like..
Done..

Label them carefully, noting the number of whites – once you've defrosted them they can't go back. Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will Whipped egg whites should be used immediately as they may lose volume or weep moisture as they sit. Never beat or aggressively stir egg whites into other. I make egg white only souffles all the time. I use a lot of Felchlin, some Valrhona, a little Cacao Barry.