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Egg Whites

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Top Egg Whites Articles

Displaying items 89-99
  • Flourless raspberry soufflés

    Total time: 40 minutes, plus 1 hour 30 minutes cooling and chilling time Servings: 8 Note: Adapted from "Town/Country: 150 Recipes for Life Around the Table" by Geoffrey Zakarian. This recipe requires eight (8-ounce) ramekins. 3 half-pint containers...
  • Recipe: Raspberry crime scene cake

    Recipe: Raspberry crime scene cake
    Total time: 1 1/2 hours, plus cooling time for the cakes Servings: 12 to 16 Note: Maybe I've seen one too many crime drama. The first time I garnished this cake with the lurid red of raspberry puree, all I could think about was demonic laughter,...
  • Recipe: Shiro's chocolate torte soufflé

    Dear SOS: I went to Shiro restaurant in South Pasadena, and the chocolate torte soufflé was out of this world. Is there any chance chef-owner Hideo Yamashiro would share the recipe? AGNES HUNG Pacific Palisades Dear Agnes: The recipe you requested...
  • Recipe: Chocolate Rigo squares

    Recipe: Chocolate Rigo squares
    Total time: 1 hour, plus chilling time Servings: About 30 squares Note: From "A Baker's Tour" by Nick Malgieri. Use high-quality chocolate such as Scharffen Berger 62% cacao semisweet chocolate. Chocolate cake 6 ounces semisweet chocolate, finely...
  • Recipe: Carole Walter's Passover lemon chiffon cake

    Recipe: Carole Walter's Passover lemon chiffon cake
      Active work time: 25 minutes Total preparation time: 1 1/2 hours 1/2 cup lemon juice 4 teaspoons grated lemon zest 2/3 cup matzo cake meal 2/3 cup potato starch 8 egg yolks 1 egg 1 2/3 cups superfine sugar, divided 1/3 cup oil 8 egg whites...
  • Recipe: Lemon meringue tart with champagne vinegar sauce

    Recipe: Lemon meringue tart with champagne vinegar sauce
      Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35),...
  • Recipe: Fig bars

    Recipe: Fig bars
    Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from "Desserts by the Yard." This recipe makes more fig purée than is needed for the cookies; the extra can be spread on toast or rolls and will keep for 1 week...
  • Recipe: Hazelnut meringues with orange sherbet

    Recipe: Hazelnut meringues with orange sherbet
    Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane. You will have leftover orange sherbet; reserve for another use. 3 egg whites, at room...
  • Recipe: Kaiserschmarren

    Total time: 1 1/2 hours, plus cooling time Servings: 6 to 8 Note: From "Desserts by the Yard" by Sherry Yard. (Kaiserschmarren is a large souffléd pancake.) This recipe makes more poached raisins than are needed for the kaiserschmarren; the remaining...
  • Versatile meringue transforms desserts

    Soft and billowy or sweet and crisp, meringue is a chameleon in the kitchen: Use it as a dessert topping, a magic mix-in that gives rise to dense cakes, even as cookie-like crumbles that lend crunch to all sorts of pastry-chef creations. It's made of...
  • Recipe: Lemon sponge cake with Italian meringue and blackberry purée

    Recipe: Lemon sponge cake with Italian meringue and blackberry purée
    Total time: 50 minutes, plus cooling time Servings: 6 Note: From test kitchen director Donna Deane. This recipe calls for six (4-inch) individual tart pans. 1/2 pint blackberries plus 12 small blackberries for garnish, divided 6 1/2 tablespoons,...