One of the best ways to make use of leftover egg whites is to make Almond Bread. I really like to munch on this crispy and nutty 'bread' and it's wonderful as a snack or to temporarily ease hunger pangs. This recipe is adapted from my 'Almond Bread' post and I just reduced the amount of nuts and improvised with a mixture of dried kiwi and pineapple to enhance the taste and give these crispies more colour.
These almost oil-free light crispies are one of my evergreen favourites and believe me they can be very addictive. You certainly won't stop at one!
Recipe for Mixed Fruit Almond Bread
- 4 egg whites
- 160 gm plain flour - sifted
- 120 gm caster sugar
- 70 gm unblanced whole almonds
- 30 gm dried pineapple
- 30 gm dried kiwi
- 30 gm dried cranberries
- Sift the plain flour, set aside.
- Roughly chop up all the dried pineapple, kiwi and cranberries.
- Beat egg whites till soft peaks form, then gradually beat in caster sugar, beating well after each addition. Beat till egg whites are stiff but not dry.
- Fold in sifted flour, nuts, chopped dried fruits, mix well.
- Spread the mixture into a parchment paper lined 4.1/2 x 9 x 3 inch loaf pan.
- Bake in a preheated oven @ 180 deg C for 30 to 35 mins, or until light brown and just firm.
- Lift up the bread and let cool on a wire rack.
- When cooled, wrap up with alluminium foil, keep in the freezer for a few days till required.
- Using a serrated knife, cut bread into thin wafer like slices in a see-sawing motion.
- Place slices onto paper lined tray and bake in slow oven for 45 mins. flipping over the bread during half-time. Bake till they are dry and crisp.
- Cool on wire rack and once cooled, store them in an air-tight container.