Carnival frappe with the bimby, with egg whites they are lighter and crispier, they will disappear in an instant, a dessert that cannot be missed during this period and their crispy and bubbly texture always wins everyone over.
Like all traditional recipes, there are different variations from the classic frappe, to the Roman frappe to those with cream all fantastic recipes to try but these with egg whites are amazing like the castagnole with egg whites, very crispy and light and you prepare them in a few minutes thanks to the bimby .
It is a very simple dough that remains lighter in color than traditional frappe because they are made with egg whites but their texture is fabulous crisp and light a bit like the frappe of massari’s carnival. However, you can make this recipe even without the bimby, you just need to get the ingredients and mix everything in a bowl with a spoon and in a few minutes, you will enjoy these delights. But let’s see what we need to make the carnival frappe with the bimby with egg whites, they are lighter and crispier and will disappear in an instant.
HERE ARE SOME CARNIVAL RECIPES YOU CAN MAKE IN NO TIME WITHOUT KNEADING
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Carnival frappe with the bimby, with egg whites they are lighter and crispier, they will disappear in an instant, a dessert that cannot be missed during this period and their crispy and bubbly texture always wins everyone over.
- 1 egg white (not whipped)
- Half tablespoon sugar
- 1 tablespoon butter (soft)
- 5 tablespoons all-purpose flour
- orange flavoring
- powdered sugar (for dusting)
- peanut oil (for frying)
Tools
HERE’S WHAT WE NEED..
- 1 Food processor bimby
- 1 Bowl
- 1 Spoon
Steps
LET’S PREPARE THE FRAPPE
mix all the ingredients in a bowl with a spoon, add flour only if the dough is too sticky. Roll out the dough to obtain a very thin sheet with a rolling pin, cut strips and then fry them in hot oil. Drain and dust with powdered sugar. “see notes below”
SOME USEFUL TIPS
BECAUSE THIS IS A SPOON-MEASURED RECIPE, THE SPOON WILL BE YOUR SCALE, BUT, AS YOU KNOW, EGG WHITES DO NOT ALL HAVE THE SAME WEIGHT AND SIZE THAT’S WHY YOU MAY HAVE TO ADD SOME FLOUR BUT DON’T OVERDO IT. THE OIL TEMPERATURE SHOULD BE BETWEEN 320 AND 338 DEGREES FAHRENHEIT. IF YOU DON’T HAVE A THERMOMETER, USE A TOOTHPICK AS WE USED TO DO.
FAQ (Questions and Answers)
CAN I USE GLUTEN-FREE FLOUR?
I have never used gluten-free products, but I think so, maybe the quantities should be reviewed
