Egg White Shortcrust Pastry: A Light and Tasty Alternative for Cookies and Tarts also Bimby: If you’re looking for a way to enjoy light and delicious desserts, egg white shortcrust pastry is the answer! Perfect for making cookies or tarts, this variant offers a crumbly texture and a flavor that will win everyone over. Ideal for special moments or simply for a homemade dessert, let’s make it together!
DISCOVER ALSO
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8-10
- Cuisine: Italian
- Seasonality: All seasons
- Energy 285.63 (Kcal)
- Carbohydrates 37.38 (g) of which sugars 14.07 (g)
- Proteins 3.84 (g)
- Fat 14.18 (g) of which saturated 9.03 (g)of which unsaturated 4.90 (g)
- Fibers 0.77 (g)
- Sodium 67.51 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To make this delicious and light egg white shortcrust pastry, you will need a few simple yet essential ingredients. This combination not only ensures a crumbly and aromatic dough but is also a great alternative for those looking to reduce the fat in their dessert. Find out what you need to get started!
- 2 egg whites
- 1 pinch salt
- 1 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 lemon zest (organic)
Steps
1. Put the flour, sugar, cold cubed butter, and a pinch of salt into the Bimby bowl. Add the lemon zest.
2. Set the Bimby to speed 6 for a few seconds until you get a sandy mixture.
3. Add the egg whites and mix at speed 4 for 20-30 seconds until you get a homogeneous dough.
4. Transfer the dough to a floured surface, form a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.1. In a bowl, combine the flour, sugar, cold cubed butter, and a pinch of salt. Add the lemon zest.
2. Work the mixture with your fingertips until you get a sandy dough.
3. Add the egg whites and quickly knead until you get a homogeneous mixture.
4. Form a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.
Try this recipe and share it with friends and family! Making homemade desserts has never been so simple and delicious. Have fun in the kitchen!
Storage: Store the shortcrust pastry in the fridge for up to 3 days. It can also be frozen.
Notes: You can flavor the pastry with vanilla or spices as desired. If the dough is too soft, add a little more flour.
Serving: Use the shortcrust pastry to create cookies, tarts, or tartlets, following your favorite recipes!
Storage: Store the shortcrust pastry in the fridge for up to 3 days. It can also be frozen.
Notes: You can flavor the pastry with vanilla or spices as desired. If the dough is too soft, add a little more flour.
Serving: Use the shortcrust pastry to create cookies, tarts, or tartlets, following your favorite recipes!
FAQ (Frequently Asked Questions)
Can I replace egg whites with whole eggs?
Yes, you can use whole eggs instead of egg whites. However, the pastry will be richer and less light in texture.
