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 !


Featured Pinch Tips Video

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

Directions Step-By-Step

1
After making sure ALL instruments are free from oils

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

Add salt
3
Add cream of tarter while still mixing,
4
add vanilla, while still mixing (do not cut off mixer)
5
Add 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 !
6
Prepare piping bag by cutting tip and inserting pastry tip.

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

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

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

ENJOY !

About this Recipe

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