The shortcrust pastry with egg whites is a light and versatile variant of the classic shortcrust pastry. Perfect for those who want to use leftover egg whites or create desserts with a delicate taste, this recipe maintains all the crispness and traditional flavor, but with a lighter touch. Ideal for tarts, cookies, and tartlets!
This shortcrust pastry with only egg whites will surprise you with its lightness and versatility. Try it to create desserts that will win everyone over at the first bite!
Here are other shortcrust pastry recipes:
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1 1/4 cups powdered sugar
- 1 1/4 oz egg white
- to taste lemon zest
Tools
- 1 Bowl
- 1 Baking tray
- Parchment paper
- Cookie cutters
Steps
Tarts: Bake in a preheated static oven at 350°F for about 25-30 minutes.
Cookies: Bake in a preheated static oven at 350°F for 10-12 minutes, or until lightly golden.
The shortcrust pastry with egg whites can be stored in the refrigerator, wrapped in plastic wrap, for 2-3 days, or frozen for a month.
Once baked, the cookies can be stored for about 4 days in a tin box.
Once baked, the cookies can be stored for about 4 days in a tin box.
FAQ (Questions and Answers)
What flavors can be used?
Flavors: You can replace lemon zest with orange zest or add a pinch of cinnamon for a spicier taste.
Flavors: You can replace lemon zest with orange zest or add a pinch of cinnamon for a spicier taste.
Can I use whole wheat flour?
Certainly. Use whole wheat or spelt flour for a rustic and fiber-rich result. Substitute in equal weight; you might need a splash of milk.
Certainly. Use whole wheat or spelt flour for a rustic and fiber-rich result. Substitute in equal weight; you might need a splash of milk.
