Jun 2021
3:40pm, 14 Jun 2021
7,936 posts
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sallykate
I was thinking macaron / macaroon / amaretti-type. Not meringue - the bits of yolk will prevent them from going beyond a foam, which probably rules out "proper" macarons too.
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Jun 2021
3:42pm, 14 Jun 2021
7,937 posts
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sallykate
My other challenge is a birthday cake for MIL's 70th this weekend...thinking maybe Genoese sponge layers with fresh cream and fruit, rather than tons of sickly butter icing. Daughter will be on hand to make it look pretty!
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Jun 2021
6:50pm, 14 Jun 2021
25,144 posts
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Lizzie Whizz
4tbsp egg White = 1 large egg in a Vic sponge (I would try 2 whole eggs and the rest yolky whites)
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Jun 2021
9:24pm, 20 Jun 2021
7,960 posts
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sallykate
Baking for MiL’s birthday tea: cheese scones and a Genoese layer cake.
She was pleased - and it all tasted good!
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Jun 2021
9:41pm, 20 Jun 2021
47,846 posts
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LindsD
Amazing
*passes plate*
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Jun 2021
9:48pm, 20 Jun 2021
9,583 posts
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leaguefreak
Just a small slice for me
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Jun 2021
9:49pm, 20 Jun 2021
3,118 posts
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idle_wilder
Oooh that looks good!
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Jun 2021
9:52pm, 20 Jun 2021
51,240 posts
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alpenrose
Mmmm, I could have done with a slice of that cake.
I heard of egg white being used in a cocktail the other day.
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Jun 2021
2:33pm, 21 Jun 2021
10,525 posts
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PaulaMc
Oh my word SK, they look amazing!
Egg whites are used in cocktails quite often. OH tried it once and the result was … erm … interesting 🤔
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Jun 2021
4:49pm, 21 Jun 2021
51,250 posts
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alpenrose
I've made some almond shortbreads. A bit of an experiment really. They don't taste particularly almondy and I put them in a patty tin, slightly overcooked them (but not burnt) and they sank in the middle.
I think I'll stick to doing a big one and cutting it up afterwards.
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