Extremely soft egg white castagnole without scale spoon method with a trick they will be soft the next day, loved by everyone, adults and children alike, a sweet treat that cannot be missed during Carnival just like the beloved frappe.
Like all traditional recipes, there are various versions such as the classic castagnole, castagnole with potatoes and ricotta, with apples, even with water, or the fantastic puff puff. This is a simple dough made with egg whites with a few ingredients and without a scale, mixed with a spoon like the old-time castagnole and with grandma’s fantastic trick, they will remain soft even the next day.
So, if you have egg whites and don’t know how to use them, try these delights and I’m sure you’ll find it hard to stop eating them. Let’s see what we need to make the extremely soft egg white castagnole without scale spoon method with a trick they will be soft the next day
HERE ARE OTHER CARNIVAL RECIPES I RECOMMEND YOU TRY
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
Extremely soft egg white castagnole without scale spoon method with a trick they will be soft the next day, loved by everyone, adults and children alike, a sweet treat that cannot be missed during Carnival
- 2 egg whites
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 tablespoon butter (soft)
- 4 tablespoons all-purpose flour
- flavor (to taste)
- sugar (to coat)
- peanut oil (for frying)
- milk (warm for soaking as needed)
Tools
HERE’S WHAT YOU NEED
- 1 Bowl
- 1 Spoon
Steps
LET’S MAKE THE CASTAGNOLE
Mix the unwhipped egg whites with sugar, flavor, baking powder, milk, and soft butter in a large bowl; finally, add sifted flour and mix. You should form a soft dough, but if it’s too sticky because the egg whites are large, add a bit of flour. Heat the oil very well; it should reach a temperature between 320 and 340 Fahrenheit. Make balls of the desired size and dip them into the oil, cooking them on both sides. Drain them on absorbent paper. Before rolling them in sugar, dip them quickly in milk and then roll them in sugar. This trick will keep them soft even the next day.
FAQ (Questions and Answers)
CAN I USE OIL INSTEAD OF BUTTER?
It’s better to use butter for the best results with this recipe.
