Posts Tagged With: Egg Whites

White Bean Souffle with Thyme & Garlic

Here’s the last of my egg white recipes for the time being – a savory souffle as promised.  I’ve also made:

This was a relatively easy recipe as long as you remain calm and relaxed.  Don’t stress out about it!

Sadly, I can’t say this re-heated the best but at least it was yummy the first time around with some grilled salmon!

Enjoy!

  • 1 tsp. olive oil
  • 1 c. chopped onion $
  • 6 garlic cloves, chopped
  • 1 tsp. minced fresh or 1/4 teaspoon dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 (15.8-ounce) can Great Northern beans, drained
  • 1 (4-ounce) carton egg substitute
  • 1/2 c. (2 ounces) grated Asiago cheese
  • 5 egg whites (at room temperature)
  • 1/2 tsp. cream of tartar

Preheat oven to 375°.

Cut a piece of foil long enough to fit around a 1-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.

Heat oil in a small skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender.
Combine onion mixture, thyme, salt, pepper, beans, and egg substitute in a blender or food processor; process until smooth. Spoon mixture into a large bowl. Stir in cheese; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into bean mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared soufflé dish. Bake at 375° for 1 hour or until puffed and golden. Carefully remove foil collar, and serve immediately.

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Categories: French, Recipes, Sides | Tags: , , | 1 Comment

Chocolate Chip Meringue Cookies

I realized I never really completed my thoughts from Thanksgiving recovery…I never shared some of the other things I did to get rid of my insane amount of leftover egg whites!  Why did I have so many leftover egg whites you ask?  THIS was the culprit, plain and simple.  I also made a savory souffle that I’ll be sharing Friday…

Now this little number might make you want to throw some yolks away so you have an excuse to use egg whites.  DON’T DO IT!  I’ve got a solution for you…make aioli and sweet potato fries for dinner + chocolate chip meringue cookies for dessert = zero food waste <= Happy Belly.  How about that for some good math?!?  I like it.

Meringue cookies are super easy to make and really don’t require many ingredients aside from general staples (ok, so things I consider staples).  Want some more good news?  From a cookie perspective, these are pretty healthy.  There’s no added fat, just some sugar and a little bit of chocolate. 

Enjoy!

  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 3 large egg whites
  • 1/2 c. sugar
  • 1/4 c. finely chopped bittersweet chocolate (I love me some Ghirardelli 60% chocolate chips.  These things are bigger than normal chocolate chips and the flavor is unbeatable.  I promise, this is one of those things that’s worth splurging on.)

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe swirls on to the prepared baking sheets.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

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Categories: American, Desserts, Recipes, Snacks | Tags: , , , , , | 6 Comments

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