What would you do with 16 egg whites.

Our ice cream maker arrives tomorrow and tomorrow morning and I'm making a custard base for a half gallon of vanilla ice cream. The custard part requires 18 egg yolks. What do I do with the whites?

easy recipe to use "crunchy" meringues - layer crunched up meringues with frozen raspberries and whipped cream in a big clear glass bowl. Let sit in refrigerator for a couple of hours and ... elegant but super-easy desert.

The local farmers market has some unbelievable blue berries..

Meringue sounds like a great idea!

But it'll be a LOT of it...


Have you playing with the digicam yet?

Uploading and all that?

I'm so excited!

:bounce: :bounce:

Had shopping/dinner/you-know-the-drill stuff to do.

http://allrecipes.com/Recipe/Homemade-Angel-Food-Cake/Detail.aspx you can serve it with your custard and some fresh berries. Can I come over for dinner?

We have a winner!!1!!

:wow: I'm really hungry for an Angel Food Cake!!1!!

This looks perfect. The custard is for a ice cream batch. This looks like a winner if I'm not pressed for time, and Alison doesn't freak if I serve ice cream and cake for dinner.. I'm sure the kids won't mind..

This is making me want to bake an angel food cake too

I won't do it but it is tempting.

That looks like fun! :)

Not going to happen.

lol

The end result would still be the same.

they melt in your mouth and turn into a cocoa dream.

Man that sounds like a good match with vanilla ice cream

and make the greatest omelet breakfast evah!

a little cilantro, easy on the tabasco, a little salt, a little pepper...

and thick slices of a sourdough bread, toasted, slathered in butter.


to die for...

By Saturday I will have made my second batch of ice cream. I WILL use your recipe this weekend.

You can freeze egg whites just like Egg Beaters are frozen. Just remember to freeze them in smaller quanitities than all 16.

Thanks, I will if using them right away presents problems.

1 cup chocolate chips (I prefer M & M's instead)
1 cup pecans
2/3 cup sugar
2 egg whites (room temp beaten stiff)
pinch of salt

Beat eggs & salt, add sugar and beat until stiff. Stir in chips Stir in chips and pecans.

Bake on Aluminum Foil

Heat oven to 350 degrees, put in cookies and turn oven OFF.

Leave in all night. Do not open oven till done...in the morning.

I will do this.. It will teach me patience.. Umm who am I kidding, I'll have to eat extra ice cream to keep me from opening the oven early.

To put the ice cream on top of.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15602,00.htm
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

And it is likely it hasn't, souffles are beyond my abilities.

...but, hey, that's just me... :D

That's the way nature intended it - the yolks go in the ice cream, and the whites are used to make pizzelles (which are like waffle cones, only flat, so good to make ice cream sandwiches with). These are so good that no matter how many of them you make, you will discover that you did not make enough.

Here's one recipe from FoodTV:

Pizzelle Ice Cream Sandwiches
Recipe courtesy Giada De Laurentiis

Pizzelles:
1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour

To make the pizzelles: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.

Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.

make a lot :)

Boiled and diced.

:)