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Egg Whites

A collection of news and information related to Egg Whites published by this site and its partners.

Top Egg Whites Articles

Displaying items 34-44
  • Recipe: French crullers

    Recipe: French crullers
      French crullers Total time: About 1 hour Servings: 10 to 12 doughnuts 6 tablespoons (3/4 stick) butter, cut into 1/2-inch pieces 1 cup water 1/2 teaspoon salt 1/2 teaspoon sugar Seeds from 1/2 vanilla bean 1 1/4 cups (5.3 ounces) flour 3 eggs...
  • Recipe: Chiffon cake

    Recipe: Chiffon cake
      Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). -------------------- Our recipes, your kitchen: If you try this or any...
  • Chiffon cake: heavenly light, deceptively rich-tasting

    Chiffon cake: heavenly light, deceptively rich-tasting
    Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a...
  • Recipe: Pandan chiffon cake with coconut glaze

    Recipe: Pandan chiffon cake with coconut glaze
      Pandan chiffon cake with coconut glaze Total time: 1½ hours plus cooling time for the cake Servings: 12 to 16 Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel...
  • Recipe: Chocolate chiffon cake with chocolate glaze

    Recipe: Chocolate chiffon cake with chocolate glaze
      Chocolate chiffon cake with chocolate glaze Total time: 1 hour, 45 minutes plus cooling time for the cake Servings: 12 to 16 Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). --------------------...
  • Recipe: Green pancakes with lime butter

    Recipe: Green pancakes with lime butter
      Green pancakes with lime butter Total time: 45 minutes, plus chilling time for the butter Servings: 4 Note: Adapted from "Plenty" by Yotam Ottolenghi. -------------------- Our recipes, your kitchen: If you try this or any other recipe from the L....
  • Recipe: Keeflees

    Recipe: Keeflees
      Keeflees Submitted by Michele Yockey of Arroyo Grande "This recipe has been in the family for at least 115 years. 'My grandmother came from what is now the Czech Republic and all of her recipes were stored in her head.... At the age of 20, I...
  • Test Kitchen video tip: Making meringue

     
    Essentially a combination of egg whites and sugar whipped to frothy peaks, meringue is a simple but key player in a variety of baking and pastry recipes....
  • Test Kitchen tips: Homemade hazelnut and almond paste

     
    Although prepared almond and hazelnut pastes (and marzipan, a sweetened almond paste) can be found at many gourmet markets and specialty stores, they can easily be made at home....
  • Test Kitchen tips: Cherimoya

     
    Slice into the leathery green skin of this large tropical fruit, and you find that cherimoyas have wonderfully fragrant, almost custard-like flesh. The fruit, known as a "custard apple" in Britain, can be eaten raw or cooked -- simply scoop out the flesh,...
  • Ponche en Nogada

     
    Mixologist Julian Cox serves up a punch that puts a new spin on old Mexico—and he’s pouring it exclusively for LA readers....