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We had several egg whites in the fridge and, in my search for recipes to use them up, I found a strawberry souffle recipe.  We only had frozen strawberries, so I thawed them in sugar (to avoid the separation of fruit and juice), then blended them with the lemon juice and cornstarch.  When I mixed the mixture into the egg whites, though, it was very liquidy and didn’t incorporate well.  When I baked them, only the one with the least amount of sauce turned out.  The rest had collapsed egg white around the tops of the dishes and boiling syrup in the bottom.  It tasted ok, but they didn’t work.  I’ll try them again with less syrup, or with a different recipe.

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