Posts tagged: recipes with egg whites

The Most Fool-Proof Macarons You’ll Ever Make

A macaron is a French dish that consists of a buttercream filling sandwiched in two cookies. Macarons are notoriously a bit tricky. The process takes a lot of patience to make perfect classic macarons. You will have to pulse and sift the flour mixture a few times to achieve the perfect smooth yet crunchy surface. It may take a few shots to perfect this sweet and delicious French macarons recipe, but it’s surely worthwhile!



• 3 egg whites
• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 2 tsp salt (divided)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 drops of gel food coloring


• 2 sticks unsalted butter (at room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3-4 tbsp heavy cream



Crack open three eggs in a bowl.
Separate the egg yolks from the egg whites.
Set aside at room temperature for at least 30 minutes.

Prepare a food processor.
Add 1 3/4 cups of powdered sugar, a cup of almond flour and 1 tsp salt.
Pulse the mixture for at least 10 times to get a very fine texture.
Sift in the flour mixture into another mixing bowl a few times.
Set aside.

Meanwhile, mix the wet ingredients.
In another mixing bowl, add the egg whites set aside earlier.
Sprinkle 1 tsp of salt.
Use an electric handheld mixer with a whisk attachment to whisk the egg whites.
Continue to whisk until bubbles form and color changes.
Gradually add 1/4 cup of granulated sugar while whisking.
Continue to whisk until stiff peaks form.
Add 1/2 tsp vanilla extract.
Whisk until combined.
Add two drops of gel food coloring.
Whisk until combined.
Add 1/3 of the flour mixture.
Gently fold the mixture until well combined.
Add the rest of the flour mixture, then fold until the batter is well combined.
Continue to fold until it reaches the desired consistency for making macarons.
Do a figure 8 method to check its consistency.
If you can do figure 8 without the batter breaking, it has reached the desired consistency.
Transfer the batter into a piping bag with a round tip.

Prepare a baking tray lined with parchment paper.
You can pipe out four small dots on the edges of the baking tray to help stabilize the parchment paper.
Start to pipe out batter to 1 1/2 inches wide to make the macaron cookies.
Once done, tap the baking tray to even out the surface and eliminate tiny bubbles on top.
Set aside to rest for 30-60 minutes.
After 30-60 minutes, place the baking tray in the oven at 300 F.
Bake for 17 minutes.
Once done, remove from the oven and let the cookies cool for 15-30 minutes.
Set aside.

Meanwhile, prepare the filling.


In a mixing bowl, add two sticks of unsalted butter softened at room temperature.
Whisk until soft and creamy.
Sift in 3 cups of powdered sugar.
Whisk until well combined.
Add 1 tsp vanilla extract and 3-4 tbsp of heavy cream.
Whisk until filling is smooth and well combined.
Transfer the filling into a piping bag with a round tip.
Pipe out a small amount of the filling on one side of the cookie, then press two cookies together to make a macaron.
Do this with the rest of the cookies and filling.
Place them in a container and let them set for 24 hours.
Serve and enjoy!

The Most Fool-Proof Macarons You'll Ever Make
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Japanese Soufflé Pancakes Recipe

Make the fluffiest Japanese soufflé pancakes as a dessert for that special weekend dinner at home. This dish is a combination of flour and eggs. Its sweet-savory taste is from vanilla extract and sugar mixed into the batter. This recipe is easy to make that it only takes about 30 minutes to prepare and cook.


• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tbsp granulated sugar
• some oil


Prepare a mixing bowl.
Add 3 tbsp all-purpose flour and 1/4 tsp baking powder.
Add 1 tbsp milk, 1 tsp vanilla extract and two egg yolks.
Mix until smooth and well combined.
Set aside flour mixture.

Prepare another mixing bowl.
Add two egg whites.
Beat using a hand mixer until foam starts to form.
Add 2 tbsp granulated sugar.
Beat again until stiff peaks form.
Add the flour mixture into the bowl.
Mix until well combined.
Fold the mixture using a rubber spatula.
Transfer into a piping bag.

Make a mold by using a cooking sheet.
It should be 36 cm in length with 4 cm width.
The diameter is 11 cm.

Set a non-stick pan over low heat.
Let it heat, then apply some oil using a paper towel.
Make sure the temperature is at around 170 C.
Place the paper molds into the pan.
Pipe the mixture into each of the molds.
Smoothen the top by using a spatula.
Add a little water into the pan.
Cover and let it cook for 4 minutes.
After 4 minutes, remove the cover and flip on the other side.
Turn to high heat and cook for 1-2 minutes.
Stick a toothpick to check if it’s cooked.
If the toothpick comes out clean, then it’s time to remove the mold.
Remove from the pan and transfer to a plate.
Add butter slices on top.
Drizzle some maple or honey syrup.
Serve and enjoy!

Japanese Soufflé Pancakes Recipe
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The Best Chocolate Soufflé You’ll Ever Make

Enjoy your afternoon with this sweet and savory chocolate soufflé. Traditionally, a soufflé is a dish made from egg whites and egg yolk mixed with other ingredients such as flour, butter and vanilla essence. In this recipe, dark chocolate will be incorporated into the mixture to add more flavor to this classic dessert.


• some softened butter (for greasing ramekins)
• some sugar (for coating)

• 100 grams dark chocolate (75% cocoa)
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup cold milk
• a pinch of salt
• 1/2 tsp vanilla essence
• 1 egg yolk
• 2 egg whites
• 3 tbsp sugar
• some cocoa powder (optional for garnishing)


Prepare three ramekins.
Brush the bottom and sides of each ramekin with some butter.
Coat with sugar.
Set aside.

Put 100 grams of dark chocolate into a mixing bowl.
Set aside.

Preheat oven to 200 C.

Set a small pot over medium-low heat.
Add 1 tbsp of butter and let it melt.
Add 1 tbsp of all-purpose flour.
Whisk for a minute or until well combined.
Pour 1/2 cup of cold milk.
Whisk until well combined and mixture is slightly thick.
Once done, pour the mixture into the bowl of dark chocolate.
Add a pinch of salt and 1/2 tsp of vanilla essence.
Whisk until chocolate melts.
Continue to whisk until well combined.
Add one egg yolk.
Whisk until well combined.
Set aside.

In another mixing bowl, add two egg whites.
Use an electric hand mixer to whip until fluffy.
Add 3 tbsp of sugar in portions.
Whip each time you add sugar.
Continue to whip until stiff peaks form.
Add 1/3 portion of the egg white mixture into the dark chocolate mixture.
Whisk until well combined.
Add the remaining egg white mixture.
Fold until well combined.

Fill each sugar-coated ramekin with the mixture.
Smoothen the surface.
Put the ramekins on a baking tray.
Place it inside the preheated oven.
Bake for 12-15 minutes.
Once done, sprinkle some cocoa powder on top.
Serve and enjoy!

The Best Chocolate Soufflé You’ll Ever Make
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