Egg-white and chocolate chip mini ring cakes
Published on 19 May 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
4 egg whites
150 g sugar
60 g butter
80 g flour
70 g potato starch
A pinch salt
1 sachet vanillin
50 g chocolate chips
Icing sugar
Thank you to Zenzero e Limone for this excellent use for leftover whites.
I whisk room-temperature whites.
I mix flour, starch, sugar, vanillin and chocolate chips separately.
I gently fold whites into dry ingredients upwards from bottom.
I gently fold in melted, slightly cooled butter upwards from bottom.
I butter and flour mini ring moulds.
I divide mixture and bake at 170°C for 20 minutes.
I cool slightly, remove and generously dust with icing sugar.
Light and delicious for breakfast.
4 egg whites
150 g sugar
60 g butter
80 g flour
70 g potato starch
A pinch salt
1 sachet vanillin
50 g chocolate chips
Icing sugar
Thank you to Zenzero e Limone for this excellent use for leftover whites.
I whisk room-temperature whites.
I mix flour, starch, sugar, vanillin and chocolate chips separately.
I gently fold whites into dry ingredients upwards from bottom.
I gently fold in melted, slightly cooled butter upwards from bottom.
I butter and flour mini ring moulds.
I divide mixture and bake at 170°C for 20 minutes.
I cool slightly, remove and generously dust with icing sugar.
Light and delicious for breakfast.
Original source: https://incucinaconlilly.com/2014/05/19/ciambelline-albumi-e-gocce-di-cioccolato/
Reserved advertising space · no adverts are active