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By ANNE LONG
© St. Petersburg Times, published April 25, 2001
Powdered egg whites and their use+
We are not as familiar with powdered egg whites as we are with other egg products sold commercially. Joanne Ravenscroft wrote asking for ways to use a supply of Just Whites that she had on hand. The powdered egg whites are mixed with water and used in any recipe calling for eggs or egg whites.
Examples of the formula are: Mix 2 teaspoons Just Whites with 2 tablespoons water to equal 1 egg white; 4 teaspoons Just Whites with 1/4 cup water to equal 2 egg whites; 2 tablespoons Just Whites with 6 tablespoons water to equal 3 egg whites; and so on.
Add the powdered egg whites to warm water and stir for 2 minutes, giving the powder time to absorb the water. Continue to stir until completely dissolved. For best results, use a whisk. To obtain foamy, soft or hard-peak stage, use an electric or hand mixer as you would for fresh egg whites.
The powdered egg whites can be added to dry ingredients in any recipe calling for eggs or egg whites. Just remember that the liquid needed to reconstitute the egg whites is separate from the liquid called for elsewhere in the recipe.
Joanne is particularly interested in meringue cookie recipes. We have several from the Just Whites pamphlet and others that can be adapted using the instructions above.
For: Joanne Ravenscroft of Palm Harbor.
From: Sylvia Ramos of Spring Hill.
Recipe: Recipes from the Just Whites pamphlet.
4 teaspoons Just Whites
1/4 cup warm water
1 cup brown sugar, lightly packed
1 teaspoon vanilla extract
2 cups pecans, chopped
Beat Just Whites and water until stiff. Fold in the sugar, vanilla and pecans. Drop onto pans sprayed with no-stick cooking spray. Bake at 325 degrees for 12-15 minutes.
Let cool on pan for 2 minutes; remove to wire rack. Yields 3 dozen cookies.
1/4 cup Just Whites
3/4 cup warm water
2 ounces semi-sweet chocolate squares (2 squares)
2 tablespoons canola oil
1 cup sugar
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
Vegetable cooking spray
2 teaspoons sifted confectioners' sugar
Whisk Just Whites with warm water in a medium-sized bowl; let stand 2 minutes to allow powder to absorb liquid.
Place semi-sweet chocolate squares in a small glass bowl with the oil and melt in the microwave or in a double boiler on the stove top.
Whip egg white mixture with an electric mixer until soft peaks form, gradually adding sugar. Add vanilla.
Combine flour, cocoa, baking powder and salt in a separate bowl. Blend thoroughly. Fold in the egg white-sugar mixture and the melted chocolate mixture, stirring until just moist.
Pour batter into an 8-inch-square baking pan coated with vegetable cooking spray. Bake at 350 degrees for 25-30 minutes or until a wooden pick comes out clean. Let stand to cool and sprinkle with sugar. Cut into squares; makes 16.
Note: If less sweet brownies are desired, use unsweetened chocolate.
From: Helen Sommerfeld of Lutz.
Recipe: Mint gem meringue cookies.
2 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
1 package chocolate mint chips
Pink or green food coloring
Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff. Add sugar, a little at a time, beating. Add vanilla and coloring. Fold in chips.
Drop by teaspoonfuls onto slightly greased cookie sheets. Put into 375-degree preheated oven. Turn off oven and let cookies stay in oven for 5 hours or overnight. Do not open door.
For a variation, use butterscotch bits or raspberry bits. Helen writes that both are excellent.
From: Lorrene Davis of Weeki Wachee.
Recipe: Coconut macaroons.
11/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract
In a small bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees for 18-20 minutes or until golden brown.
Cool on a wire rack. Yield: about 11/2 dozen.
From: Ruth Dauper of St. Petersburg.
Recipe: Pecan surprise bars.
3/4 cup shortening
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup sugar
1 egg
13/4 cups all-purpose flour
1 teaspoon salt
1 cup apricot or raspberry preserves
Pecan topping:
3 egg whites
1/4 teaspoon salt
1/2 cup sugar
2/3 cup finely chopped pecans or walnuts
Cream shortening and extracts in a mixer bowl. Add sugar gradually while beating. Beat in egg. Blend in flour and salt. Spread dough in an ungreased 11- by 7-inch pan. Bake at 350 degrees for 20 minutes. Remove from oven.
Spread preserves over baked layer. Bake at 350 degrees for 5 minutes. Remove from oven and cool on rack while preparing topping.
For pecan topping, beat egg whites and salt until stiff, not dry, peaks form. Add sugar gradually while beating. Fold in nuts. Spread topping carefully and evenly over preserves. Bake at 350 degrees for 15-20 minutes or until topping is golden brown. Cool before cutting into bars or squares. Makes 32 cookies.
Lucy Clark of New Port Richey enjoyed Sarah Bernhardt cookies in Connecticut for many years. Lucy would like to have the recipe so she can make them in her own kitchen. It is an almond paste cookie with a layer of chocolate mousse covered with chocolate frosting.
Charlotte Kartsonis, also of New Port Richey, is looking for a chicken Marsala recipe like the delicious dish that she had at the Innisbrook Club in Tarpon Springs.
Honey mustard dressing to serve with a green salad is the recipe Betty Brockway of St. Petersburg hopes you will share.
A good mango chutney is a great condiment. Do you have a favorite recipe to send for Barbara Schotten of Dunedin?
You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.