EGG Whites
- Thread starter mechmanuk
- Start date
ladyfelsham
Back to SW again
You could try making a meringue, or here's a recipe for l/c Eton Mess (not tried it myself - and leave out the berries for induction)
LOW CARB ETON MESS
Serves 6
Per serving: 305 cals, 8g carbs
3 large egg whites
8 tablespoon (½ cup) Splenda + 1 extra dessertspoon, reserved for purée
½ tsp Cream of Tartar
1 lb (450g/2 cups) fresh strawberries, hulled (or any fresh berries)
1 pint (570 ml/2 cups) double cream (heavy cream)
Pre-heat the oven to gas mark 2, 300°F (150°C).
Whisk the eggs in a bowl until they form soft peaks that slightly tip over when you lift the whisk. Next, add the Splenda and Cream of Tartar, about a tablespoonful at a time, and continue to whisk until each has been thoroughly whisked in. Now take rounded dessertspoonfuls of the mixture and place them in rows on a lined baking sheet. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour. After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.
When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the teaspoon of Splenda. Whiz the whole lot to a purée. Now chop the rest of the strawberries and whip up the double cream to the floppy stage.
All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them. After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible.
This recipe is great if your meringues aren’t perfect. Because they are broken up, it simply doesn't matter if they weep, crack or collapse. So, you can practise making them over and over with this dish until you get them perfect.
LOW CARB ETON MESS
Serves 6
Per serving: 305 cals, 8g carbs
3 large egg whites
8 tablespoon (½ cup) Splenda + 1 extra dessertspoon, reserved for purée
½ tsp Cream of Tartar
1 lb (450g/2 cups) fresh strawberries, hulled (or any fresh berries)
1 pint (570 ml/2 cups) double cream (heavy cream)
Pre-heat the oven to gas mark 2, 300°F (150°C).
Whisk the eggs in a bowl until they form soft peaks that slightly tip over when you lift the whisk. Next, add the Splenda and Cream of Tartar, about a tablespoonful at a time, and continue to whisk until each has been thoroughly whisked in. Now take rounded dessertspoonfuls of the mixture and place them in rows on a lined baking sheet. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour. After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.
When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the teaspoon of Splenda. Whiz the whole lot to a purée. Now chop the rest of the strawberries and whip up the double cream to the floppy stage.
All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them. After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible.
This recipe is great if your meringues aren’t perfect. Because they are broken up, it simply doesn't matter if they weep, crack or collapse. So, you can practise making them over and over with this dish until you get them perfect.
ladyfelsham
Back to SW again
No idea, but googled and came across this -
Leftover egg whites can be stored in a tightly sealed container in the refrigerator for 7-10 days or frozen for a month. A good way to freeze egg whites is to place them in individual plastic ice cube trays. Once frozen, transfer the whites to a plastic freezer bag. To thaw, simply place in refrigerator overnight. After freezing, the whites tend to be watery and are best used in recipes where the whites are not the sole leavening agent.
Read more: Eggs - Joyofbaking.com
The eggs and sugar substitute are key to this so I would make it now and add some induction friendly cocoa instead
Leftover egg whites can be stored in a tightly sealed container in the refrigerator for 7-10 days or frozen for a month. A good way to freeze egg whites is to place them in individual plastic ice cube trays. Once frozen, transfer the whites to a plastic freezer bag. To thaw, simply place in refrigerator overnight. After freezing, the whites tend to be watery and are best used in recipes where the whites are not the sole leavening agent.
Read more: Eggs - Joyofbaking.com
The eggs and sugar substitute are key to this so I would make it now and add some induction friendly cocoa instead
