What to do with egg whites when you have used the yolks for ice cream or smoothies…
Makes 2 dozen
- 4 egg whites
- pinch sea salt
- 2 tablespoons arrowroot
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 cups commercial dried shredded coconut
Line a baking sheet with buttered parchment paper. Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in the arrowroot. Add syrup and vanilla in slow stream while beating. Fold in coconut. Drop by spoonfuls on a parchment paper. Bake at 149 deg C for about 1/2 hour or until lightly browned. Reduce oven to about 70 deg C and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in an airtight container.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
Mar 1st, 2006 at 5:59 am
Do you think this will work replacing maple syrup with honey?
I’ll probably try it anyway, but it would be nice to know beforehand
that I wasn’t wasting the ingredients… :-)
Regards,
Craig.
Mar 2nd, 2006 at 3:29 pm
Craig
Maybe the thickness of the honey would be a problem. This recipe is based on one from Sally Fallon’s Nourishing Traditions. She rates honey as higher than maple syrup in terms of nutrition but still recommends maple syrup as a sweetener. Her ice cream recipe also has maple syrup. I use Rapadura for ice cream too.
I sometimes have to throw out egg whites because I eat so many yellows in smoothies and ice cream, so experimenting with them is not a biggie for me. If you do try honey with this recipe I would love to hear the results.
Blessings
Joanne
Mar 4th, 2006 at 12:47 pm
Hi,
I look at using honey as I have a beehive, which makes honey a much cheaper option than maple syrup :-)
I make my ice cream using yours and Sally’s as a basis. 10 yolks, 3 cups cream, 1/2 cup honey. Blend and put in ice cream maker.
As you can see I end up with a lot of spare whites too…