egg whites and apples, please help
- wearybashful Sep 14, 2006 07:47 PM
I have a jar of 8 egg whites in the fridge, and my Golden Delicious apples in the back yard have all gotten ripe and are screaming for attention.
Is there anything I can make with both? Or if not, suggestions for using them separately would be appreciated. I usually can apple sauce and make pies and crisps.
Angel food cake with apple compote? But goldens are so sweet.... its a tough one. Maybe Meringue cups?
Apple Snow? The golden delicious apples may be a bit sweet for this but you could always add lemon juice or zest to pep it up a bit.
There are lots of recipes on the net for this. Here's an old one:
Whites 3 eggs 3/4 cup apple pulp
Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk), add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.
Pavlova with caramelized apples
Apple cake with Italian buttercream
Lowfat apple pancakes--sub whites for whole eggs
My father used to make velvet chicken (something like this http://chinesefood.about.com/od/poult... ), perhaps you can try velvet apples? May need to mince the apples by hand, then fold in whites, otherwise you may end up with an Apple Julius. Perhaps serve as a side with a squash, onion, brown rice dish?
How about apple soufflee. I have done it with pears, so it should work with apples. If I remember correctly you make a puree of the apples, fold in beaten egg whites, pour into buttered and sugared soufflee dishes, and bake at 425.
One trick I learned with souflees is that after you butter and sugar the dishes you should leave them in the fridge for about an hour. The soufflee seems to rise better, then.
In the meantime, somebody gave me a lot of zucchini, and i made a fritter (or latke, or cutlet) from the Moosewood cookbook. It uses shredded zucchini and scallion with feta cheese and mint in stiffly whipped eggwhites. It was very good. I'll have to see it it works as a baked casserole to avoid the oil and hassle of frying.
I still have a tree full of apples, and was eyeing Non Cognomina's mention of carmelized apples.
Do you mean sauteed or roasted?
Make almond tuiles or macaroons with the egg whites. Use the apples to make Tarte Tatin. Serve the tuiles/macaroons as a "pre-dessert" prior to the tarte.