SHORTCRUST PASTRY WITH EGG WHITES, how to use leftover egg whites, recipe for tarts and cookies to make quickly, perfect base for desserts, light and tasty, great for kids.
Perfect the shortcrust pastry with egg whites, a great way to use up leftovers, when you don’t know how to use them, a great variant of the classic pastry, ideal for various tarts and cookies.
A simple recipe, the shortcrust pastry with egg whites is crispier than the classic and lighter since the fat is contained in the yolk, obviously, it is not light due to the presence of butter and sugar.
Surely it’s a great alternative you must try to know the difference.
Follow me in the kitchen today there’s shortcrust pastry with egg whites!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cuisine: Italian
- 2 cups All-purpose Flour
- 7 tbsps Butter
- 3.5 oz Sugar
- 1.8 oz Egg Whites
Preparation
For the preparation of the shortcrust pastry proceed by hand or with a food processor.
Pour the flour into a bowl and add the sugar, mix the dry ingredients, and add the butter cut into cubes.
Add the egg whites, approximately 2, one medium egg white and one small.
Obviously, if needed, add a bit of flour, the mixture is identical to shortcrust pastry with a whole egg.
Then quickly work the ingredients to prevent the butter from overheating, then make a ball and wrap it in plastic wrap.
Let the pastry rest in the fridge before use, especially when it’s hot, at least 30 minutes.
Perfect for tarts and cookies with a whiter color than the classic one.
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Art in the Kitchen recommends
Shortcrust pastry with egg whites, recipe for tarts and cookies to make quickly, perfect base for desserts, light.
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