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We hope you got insight from reading it, now let’s go back to egg whites & almond cakes with coffee butter cream recipe. You can cook egg whites & almond cakes with coffee butter cream using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Egg Whites & Almond Cakes with Coffee Butter Cream:
- Provide 4 of Egg Whites.
- Use 1/3 cup of Caster Sugar.
- Prepare 1/4 cup of Self-Raising Flour.
- Get 1 cup (100 g) of Almond Meal.
- Take of <Coffee Butter Cream>.
- Take 30 g of Unsalted Butter *softened.
- You need 1 pinch of Salt.
- Use 1 teaspoon of Instant Coffee *mixed with 1 teaspoon Hot Water.
- Take 1 teaspoon of Rum *OR Bourbon, Brandy, etc.
- Use 1/2 cup of Icing Sugar.
- Prepare 1/4-1/2 teaspoon of Milk *only if required.
Instructions to make Egg Whites & Almond Cakes with Coffee Butter Cream:
- Preheat oven to 180°C. Line a baking tray with baking paper. *Note: Today I used a non-stick Macaron pan..
- Combine Self-Raising Flour and Almond Meal in a large bowl..
- In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold in Flour mixture and gently combine..
- Place heaped tablespoonfuls of mixture on the baking paper and form discs 5-6cm in diameter and 8mm thick. Using a piping bag is another method. *Note: This mixture won’t expand. You only need minimum space between each..
- Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely..
- To make Coffee Butter Cream, mix all ingredients except Milk. If the cream is too thick, add a small amount of Milk. Mix well until smooth..
- Sandwich the cream with 2 cakes..
A couple of egg whites (I usually ate egg whites from two to three eggs) actually left my stomach pretty satisfied until lunch. I mixed them with veggies like scallions or spinach and a serving of. Raw egg whites can be contaminated by Salmonella, a bacteria found in the intestines of chickens. It can also be present on the inner and outer surfaces of egg shells. Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months.
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