The egg whites can be used for many recipes, but often do not want to use it right away when advancing from recipes in which you only use the yolks. So often we find ourselves with a lot of frozen egg whites. What to do? I, as did my mother, I decided to make the cake with egg whites Dell'Agnese. The original recipe calls for blanched almonds that are used. However, it can be used as dried fruit you prefer, even the desiccated coconut. I found that the nuts are peeled is much more tasty. Today I used unpeeled almonds 100gr and 100gr unpeeled hazelnut.
Ingredients: 350g of sugar
200g almonds (or other dried fruit)
190gr of flour sifted
00 190gr melted butter 10 egg whites cold
vanilla
Procedure:
1.Tritate finely part of the almonds, coarsely chopped and about ten because they served to cover.
2.self egg whites with sugar and vanilla. It takes 5 to 10 minutes, the important thing is that they are properly fitted, must be the "toes" when you like meringues.
3.Aggiungere the Finely chop almonds.
4.Mescolando gently add the flour.
5.Infine add the butter.
6.Ungete a mold, and place the flour mixture.
7.Cuocere not too hot in the oven until golden brown.
(serves a mold of 28 cm)
The recipe is not written nor the temperature nor the cooking time. I have done at 160 degrees for more than 40 minutes, I eventually lost count and I am going to the eye. So according to the regulator in your oven and cover it if necessary, taking care not to open the oven for 30 minutes, so they grow well.
If you can not whites use the chart made by Serena in which the doses are reduced by the number of egg whites. Obviously you need to see you what are the dimensions of the mold to be used.
