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From: judith@proper.UUCP (Judith Abrahms)
Newsgroups: net.cooks
Subject: Re: Egg Whites
Message-ID: <237@proper.UUCP>
Date: Wed, 21-Aug-85 06:43:17 EDT
Article-I.D.: proper.237
Posted: Wed Aug 21 06:43:17 1985
Date-Received: Sat, 24-Aug-85 19:31:44 EDT
References: <>
Reply-To: judith@proper.UUCP (judith)
Distribution: net
Organization: Proper UNIX, Oakland CA
Lines: 21

In article <> 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.

You can put sugar + almost anything in egg whites beaten stiff, drop the
result onto a cookie sheet, & get great meringue cookies.  A combination
I like is melted semisweet chocolate, grated coconut, and chopped walnuts.
Another is Grand Marnier and cardamom.  Just whip up some egg whites and
fold in something interesting.

You can also make great souffles with nothing but egg whites.  There's a
recipe in the Amy Vanderbilt cookbook for crabmeat souffle that's made that
way -- she includes a white mushroom sauce to put on it.  It's a great
dish -- send me mail if you want me to dig out the recipe.  (I can find the
exact specs on the cookies too if you like.)

Judith Abrahms
{ucbvax,ihnp4}!dual!proper!judith
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