Chicken egg proteins are very nutritious and beneficial for the body. They contain almost all the necessary vitamins, trace elements and amino acids. Sometimes, when cooking, squirrels remain unclaimed. How to apply them in cooking? Prepare a proteinaceous rice mass, meringue or protein cream.
Pick your recipe
Protein Drawing Mass
To prepare a protein drawing mass, take completely dry clean dishes. Pour 0.75 cups of powdered sugar into it. While stirring the powder with a wooden spatula, add 1 egg white to it. Beat egg white with powdered sugar until lush. To improve the plasticity of the rice mass when whipping, add 3-4 drops of lemon juice to it. Put the finished rice mass in a pastry syringe and decorate the cake with it. Remember that protein mass is a perishable product. Use it immediately after cooking.
Meringue
Beat 7 chilled egg whites until lush. The movements of the mixer or whisk should be directed in one direction. As soon as you see the proteins begin to whisk, carefully pour 3 teaspoons of granulated sugar. Continue whipping the protein mass until sugar is completely dissolved.
Pour another 5 teaspoons of sugar into the proteins. Whip everything. In total, 63 teaspoons of granulated sugar should be added to proteins in a similar way.
Cover the pan with baking paper. Spoon whipped proteins onto a baking sheet in small portions at a distance of 3-4 cm from each other with a spoon or using a pastry syringe.
Bake meringues at a temperature of 120 degrees to a slightly golden color. The oven door should not be opened. Leave the prepared meringues in the oven until completely cooled.
Protein Cream
Beat 6 egg whites in a firm, stable foam with 0.75 cups of granulated sugar. Protein cream is ready to use. You can diversify the taste of protein cream by adding crushed roasted nuts or berry jam syrup to it. Protein cream can smear cakes when baking a cake. You can serve it with a roll or pancakes for tea or coffee.
Bon Appetit!