Whipped Egg Whites For Eclairs & Cream Puffs Recipe 101

No Photo

Have you made this?

 Share your own photo!

Whipped Egg Whites for Eclairs & Cream Puffs 101

Areatha Daniels

By
@Reethy

This is my fravorite cream to put in Light pastries. It is FAT FREE, and has a better taste to me. I promised one of my fellow PINCHER, I would give two (2) fillers for my Eclair & Cream Puffs 101 recipe. This can be use for MANY things. Give it a try.

ENJOY !

Rating:
★★★★★ 1 vote
Comments:
Serves:
10
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

MAKE SURE BOWL AND ALL INSTRUMENT ARE CLEAN AND FREE FROM OILS

4 large
egg whites
1/2 c
fine sugar
1 Tbsp
vanilla extract
1 tsp
cream of tartar
1 pinch
salt

Step-By-Step

1After making sure ALL instruments are free from oils

saperate egg whites (one at a time) and put in mixing bowl.
2At medium speed beat until Frothy

Add salt
3Add cream of tarter while still mixing,
4add vanilla, while still mixing (do not cut off mixer)
5Add sugar slowly, mix on high speed until STIFF PEEKS from.

Creamy Egg Whites are ready !
STAY OUT OF THE BOWL !
If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL !
STAY OUT OF THE BOWL !
6Prepare piping bag by cutting tip and inserting pastry tip.

Stand in glass, tip down.
7fill bag with cream (half full) twisting top to close
8Cut pastry in half

If you need pastry, see "Eclairs & Cream Puff Dough 101"
9With firm pressure fill pastry, and retop

springle with powdered sugar (optional)
10NOW YOU CAN EAT !

ENJOY !

About this Recipe

Main Ingredient: Eggs
Regional Style: Eastern European
Other Tags: Quick & Easy, For Kids, Healthy