Pavlova recipe and its use for egg whites

Oh!

I always freeze egg whites when using only the yolks in recipes. What do I do with eggs? I’m starting to get a lot more now.

Greetings Annette

Hi Annette,

I have a little of the same dilemma. The egg white becomes more than the yolk when I cook. The problem is that they usually have more use in the dessert kitchen than in the everyday kitchen and I don’t cook desserts like regular food, but over the years I’ve found different uses for them too. I store egg whites in the freezer in small zip bags and make sure to write down the numbers and dates, then freeze them in flat/thin packages so they thaw quickly when I need to use them.

Here are some of the uses:

They extend the omelette, just beat the usual egg punch and the omelette becomes more tender.

If you train hard and want to reach for a really good source of protein, you can fry the egg whites. Lightly season with salt and pepper, season with paprika powder, cayenne pepper and finely chopped green onions and place on crusty bread. Works well in cold and hot as a cream.

Also use egg whites to bind ground beef loaves together or to make pancakes more fluffy.

Of course, these are sweets in which white is mostly used. Sweet and petite meringue tops are perfect for serving banana slices when pampering yourself and your friends.

Read more: The Recipe: Festive Chocolate Mousse with Hazelnut Crunch

Here comes one of my favorite desserts, the classic Pavlovan. Soft, firm and at the same time crunchy meringue. Make it a smaller pastry and then fill it with fresh berries and cream, or why not drop in the cravings and lemon curd I suggested in the column on December 23 last year and click through the rest. Find the column in gp.se only if you’re interested. And now for today’s recipe. Classic Pavlova Mini pastry, the secret is to sprinkle the meringue so you make a natural bowl in the middle that you fill with the good stuff. It can be baked the previous days as long as it is stored dry at room temperature and tucked into the filling just before serving.

Pavlova

100g egg whites (from about 3 large eggs)

pinch of salt

2 dl sugar

2 teaspoons cornstarch

1 Vinegar white wine vinegar or 2 Vinegar lemon juice

1 teaspoon real vanilla sugar

Read more: Two good pear recipes

topping

Lemon curd or other tasty, thick, sour jam (homemade or purchased)

fresh berries

whipped cream

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Feel free to do the following:

Set the oven to 150 degrees.

Lay a non-stick baking sheet or Teflon sheet on a cool sheet. Use completely clean tools. Water or grease will cause the white to whisk poorly. When you’re done baking the mixture right away, it shouldn’t stand still, then the mixture loses air and becomes watery.

Beat the egg whites and salt in a bowl with an electric beater, sprinkling a little sugar at a time until you have a shiny meringue that can be turned upside down. Now sift over the cornstarch and vanilla sugar and stir with a spoon, and also stir in the vinegar.

Click the mixture into a spritz bag and sprinkle circles about 7-8 cm in diameter, sprinkle the bottom and make double edges to create a natural ‘wall’ and bowl on your pastry. Put it in the middle of the oven and bake first for 10 minutes, then reduce the heat to 100 degrees and bake for another 45-50 minutes. Leave to cool completely before filling and serving.

Read more: How to make lemon delisia

Read more: How to bake a festive vegetarian meringue cake

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