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