Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site Shasta.ARPA Path: utzoo!linus!philabs!prls!amdimage!amdcad!decwrl!Glacier!Shasta!morris From: morris@Shasta.ARPA Newsgroups: net.cooks Subject: Re: Egg Whites Message-ID: <7563@Shasta.ARPA> Date: Thu, 15-Aug-85 14:51:25 EDT Article-I.D.: Shasta.7563 Posted: Thu Aug 15 14:51:25 1985 Date-Received: Mon, 19-Aug-85 21:08:57 EDT References: <3478@dartvax.UUCP> Reply-To: morris@Shasta.UUCP (Kathy Morris) Distribution: net Organization: Stanford University Lines: 49 In article <3478@dartvax.UUCP> jerryg@dartvax.UUCP (Jerrold N. Godes) writes: >A while back there were some egg yolk recipes going around. Well, >now I have a whole bunch of egg whites and nothing to do with them. >I would appreciate any recipes dealing with egg whites. Also, how >long do egg whites keep in the fridge, and can they be frozen? Thanks in >advance. > - Jerry Godes The ultimate recipe for eggwhites has to be -- pavlova. It was first made in Australia as a tribute to the Russian ballet dancer Anna Pavlova. Basically, it's a meringue base with whipped cream and fresh fruit on top. It's Australia's secret national food -- you don't really think we all live on vegemite sandwiches, do you? Pavlova 6-12 egg whites For each egg white, allow 2 tblsp sugar (extra fine, *not* confectioners or 'icing sugar). vanilla small amount of cream of tartar (1/4 teaspoon) (I don't really know why this is added, but the recipe my mother uses includes it) beat egg whites until frothy. *slowly* add the sugar, beat until completely dissolved (this should take around 15 minutes - bext done using an electric mixer). Add the vanilla. The mixture will be very stiff. cover a baking sheet with aluminium foil, dust with cornstarch. Pour the egg white mixture onto the foil, form into a circle (it should stand about 2-3 inches high). Bake in a 'slow' oven -- about 250F for about 1 hour. Don't open the oven, or the whole thing will collapse. Turn off the oven, and leave the door closed for another hour (it must cool very slowly). Just before serving, top with fresh whipped cream, and fruit. Passionfruit is traditional, but seems to be unobtainable here. Try sliced bananas, fresh strawberries, sliced kiwifruit, etc. The inside of the meringue should be still soft, the outside crisp. Enjoy! Kathy Morris morris@diablo.arpa ...decvax!decwrl!Glacier!diablo!morris