What a versatile ingredient the egg is. The white separated from the yolk does wonders for a variety of dishes. White cakes, cake frostings, meringues, and a number of other dishes depend on the virtures of well-whipped-whites. If you are making a recipe which requires egg yolks but not whites, there is a simple way to save the whites for a future use. Place the unneeded whites in a freezer-worthy container. Leave the container in the freezer. When you plan to use the whites, let them defrost to room temperature and proceed to use them according to the recipe directions. One large sized egg white is a scant quarter cup. Also, many recipes give ingredient measures by liquid ounces. In that case, the whites may be measured in a glass measure.
|Lemon Star Cookies|
|White Mousseline Buttercream|