Snowy White Yogurt Soufflé to use up Egg Whites
Snowy White Yogurt Soufflé to use up Egg Whites

Hi everyone, Welcome to our recipe page. Today, we’re going to prepare a distinctive dish, snowy white yogurt soufflé to use up egg whites. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Snowy White Yogurt Soufflé to use up Egg Whites. Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites.

Snowy White Yogurt Soufflé to use up Egg Whites is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Snowy White Yogurt Soufflé to use up Egg Whites is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have snowy white yogurt soufflé to use up egg whites using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Snowy White Yogurt Soufflé to use up Egg Whites:
  1. 500 grams Yogurt
  2. 60 grams Sugar
  3. 100 ml Heavy cream
  4. 15 grams Lemon juice
  5. 20 grams ○Cake flour
  6. 10 grams ○Cornstarch
  7. 4 Egg whites

I make egg white only souffles all the time. For the pie filling, make a coconut custard. Beat liquid egg whites with cream of tartar until stiff peaks form. Fold a dollop of egg whites into spinach mixture.

Instructions to make Snowy White Yogurt Soufflé to use up Egg Whites:
  1. Strain the yogurt (200 g when strained). Combine the strained yogurt, half of the sugar, the heavy cream, and lemon juice. Sift in the ○ ingredients one at a time, mixing well with each addition.
  2. In a separate bowl, combine the egg whites and a pinch of the sugar. Make a meringue. Add the remaining sugar in three parts, thoroughly mixing it into the meringue with each addition.
  3. Divide the meringue into three portions and fold gently into the mixture from Step 1 one portion at a time. Pour the mixture into the pan and bake in an oven at 170°F Celsius for 50 minutes. (Put the pan on a larger sheet filled with hot water for a water bath. So the water doesn't come get into the pan, cover with aluminum.)
  4. If a skewer or toothpick inserted in the center comes out clean, it is ready. After removing from the oven, drop onto a table from about 20cm. Once cooled, you can sprinkle with powdered sugar if you like.
  5. Done.

Fold remaining egg whites into mixture. Pour into prepared pan; place on rimmed baking sheet. Remove foil collar and serve immediately. Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. Put them into freezer bags or individual ice cube trays so you can use as many as you need.

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