Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, snowy white yogurt soufflé to use up egg whites. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Snowy White Yogurt Soufflé to use up Egg Whites is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Snowy White Yogurt Soufflé to use up Egg Whites is something which I have loved my whole life. They’re nice and they look wonderful.
Great recipe for Snowy White Yogurt Soufflé to use up Egg Whites. Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites. I thought it might be a little too light, so I used heavy cream for a richer taste.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have snowy white yogurt soufflé to use up egg whites using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Snowy White Yogurt Soufflé to use up Egg Whites:
- Make ready 500 grams Yogurt
- Make ready 60 grams Sugar
- Prepare 100 ml Heavy cream
- Make ready 15 grams Lemon juice
- Prepare 20 grams ○Cake flour
- Get 10 grams ○Cornstarch
- Make ready 4 Egg whites
I thought it might be a little too light, so I used heavy cream for a richer taste. While we're big fans of putting them to use in gorgeous pavlovas, heavenly angel food cakes, to-die-for macarons and crisp meringue, those are just four of the many terrific ways out there to use them up. I make egg white only souffles all the time. You can use egg whites for a variety of recipes, from meatballs to meringues.
Steps to make Snowy White Yogurt Soufflé to use up Egg Whites:
- 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.
I make egg white only souffles all the time. You can use egg whites for a variety of recipes, from meatballs to meringues. Using up leftover egg whites also prevents food waste, a commendable goal for any home cook. Egg white only recipes: A collection of recipes to help you use up leftover egg whites. Have leftover egg whites from baking or cooking?
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