egg whites

EGGciting Rosemary Angel Food Cake with Lemon Glaze

Egg Week 030 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

The second of three EGGcited posts features an angel food cake I made with the help of OXO’s 3-in-1 Egg Separator. I have used my fair share of egg separators over the past few years, but nothing could beat the good old fashioned use of my hands to remove an egg white from and egg yolk. Still, as much as I do not really mind using my hands, I would prefer to use a tool of some sort to get this done.

Enter the 3-in-1 Egg Separator. This little gadget did not disappoint. I liked the way it hooked onto the side of  both my thick- and my thin-edged bowls. I had to give it a gentle tap or shake from time to time, but that was only because some of the egg whites were simply thicker than others. I even went a little wild and put two eggs in at one point simply to see what would happen. I would not recommend that, as the bottom yolk wants to press out through the edges where the whites slip through.

My favorite part of this gadget was the edge that let me crack the eggs right there on the separator. Every other tool I used required I crack my egg on the side of the bowl or another edge, then quickly move it up to the separator. I never lost more than a few drips of egg white this way, so I would not categorize that as a major issue, but I do like that edge. I could basically do this whole egg separating process with one hand – just crack and drop. Now, on to cake!

Egg Week 053 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

Angel food cake made a fair number of appearances in my childhood home. More often than not, my sister would request an angel food cake for her birthday. Sometimes the angel food would be speckled with funfetti (my personal favorite), and it would always be served with whipped cream and berries on top.

For this version, the cake is very lightly flavored with bit of vanilla and almond extracts and speckled not with funfetti but rosemary. None of the flavors are overwhelming, but they work together just enough. Every now and then you get a bite coated in the tart, flavorful lemon glaze and are transported to a happy place. In hindsight, I imagine the cake would taste quite nice if flavored with lemon extract as well.

Now for a word on baking. While you do not need an egg separator to create this recipe, you most likely need an electric mixer. Preferably,  a stand mixer. However, I did this whole thing with a hand mixer, and as you can see it turned out just fine. It took a bit of time, but that was by no means a deal breaker. I’m sure angel food cakes were made before electricity was popular, but I don’t love it enough to figure out how that happened. Probably with a hand-cranked egg beater not nearly as nice as OXO’s.

Egg Week 041 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

I used my egg separator 11 times to get the amount of egg whites called for in this Rosemary Angel Food Cake recipe, so it was certainly well worth it.If you need something to do with the 11 to 12 egg yolks you will have left after baking this cake, here are my best ideas from this blog:

You can also make some candied lemon slices to use as a garnish if you like. That link also includes a recipe for rosemary and lemon shortbread cookies, so if you are digging the flavors but not so much in angel food cake form, perhaps those will strike your fancy. If you are not a baker, you can still get great use out of this tool for all of your egg white omelets. Or other omelets.

Now that omelets are on your mind, I will share the recipe I made with the Flip & Fold Omelet Turner in just a couple of days. In case you missed it, I made Bombay-Style Curried Eggs with the help of the OXO Egg Beater earlier in the week. In the meantime, if you are too EGGcited to wait for my final egg recipe, head on over to OXO’s We’re EGGcited Pinterest board to see more great recipes bloggers have cooked up in recent weeks. Enjoy!

OXO provided their egg separator to me free of charge, however, the opinions shared in this blog post are my own.

Egg Week 057 Edited EGGciting Rosemary Angel Food Cake with Lemon Glaze

Rosemary Angel Food Cake with Lemon Glaze
  • For the Cake
  • 1½ cups egg whites (approximately 11-12 eggs), at room temperature
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1½ cups granulated sugar
  • 1 tablespoon finely chopped rosemary
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups cake flour, sifted
  • For the Glaze
  • ½ cup powdered sugar, sifted
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  1. Beat the egg whites at high speed until they are foamy.
  2. Add the cream of tartar and salt to the mixing bowl with the eggs.
  3. Continue to beat on high speed while adding the sugar a tablespoon at a time.
  4. After all of the sugar is incorporated, continue to beat the mixture until soft peaks form. The mixture should look glossy, and the peaks will gently curl over themselves when the beaters are lifted from the mixture.
  5. Mix in the rosemary, vanilla extract and almond extract.
  6. Sift one-third of the cake flour over the mixture and use a spatula to gently fold the flour into the meringue. Do this two more times until all of the flour is mixed into the batter.
  7. Spread the batter into a 10-inch angel food cake pan.
  8. Bake at 325 degrees F for 20 minutes, then increase the temperature to 350 degrees and bake for 20 minutes more. When done, the top of the cake will be light golden brown and spring back when touched.
  9. Allow the cake to cool and remove from the pan.
  10. To make the glaze, simply mix the powdered sugar, lemon zest and lemon juice together until smooth.
  11. Spoon the glaze over the top of the cake and allow to set, about 30 minutes.
When making the glaze, take care to sift the powdered sugar in order to avoid unsightly lumps in the glaze.


Marchocolate – Flourless Chocolate Cookies

IMG 2887 Edited Marchocolate   Flourless Chocolate Cookies

It didn’t seem right to leave March without one final Marchocolate recipe, so Flourless Chocolate Cookies it is! I bookmarked the recipe for Flourless Chocolate Cookies as I browsed through  One Sweet Cookie: Celebrated Chefs Share Favorite Recipes Marchocolate   Flourless Chocolate Cookies during a recent trip to the library. What I liked about this cookie cookbook was its compilation of recipes from many chefs. What I did not like about this cookie cookbook was its lack of photographs.

A photo appeared only every few (if that) pages, and those that did appear weren’t so great (like I should talk). Fortunately, flourless chocolate cookies was a recipe graced with a photo. I’m a visual learner, so seeing what a cookie I’ve never baked is supposed to look like always helps in my attempts to bake it at home.

IMG 2899 Edited Marchocolate   Flourless Chocolate Cookies

The requirement of 4 egg whites lent this cookie a sheen that anyone who has ever made meringue cookies would easily recognize. I’ve made meringue cookies, but you’ve never seen them because they were giant fails (after only a few minutes in the oven, they turned brown instead of remaining white). The recipe also called for 2 3/4 cups of walnuts, but since the people whom I planned to share these with do not care for nuts, I added one cup of mini-chocolate chips in place of the walnuts.

The cookie batter is rather thin as are the resultant cookies. It’s also worth noting both in this post and in the recipe that batter spreads quite a bit during baking. Be sure to leave plenty of room between each cookie on your baking sheet.

IMG 2891 Edited Marchocolate   Flourless Chocolate Cookies

The chef who shared the recipe is quoted, “They have a slightly crunchy exterior, and a soft, almost brownie-like interior.” His description sums the flourless chocolate cookies up better than anything I could write, so I will just reiterate the cookies really are brownie-like.

Not sure what to do with those four leftover egg yolks? With just one more yolk, you could make a lovely French Buttercream. Or you could make Egg Yolk Cookies or Egg Bagels. Try ‘em out, and enjoy!

IMG 2911 Edited Marchocolate   Flourless Chocolate Cookies

Flourless Chocolate Cookies
Recipe type: Dessert
  • 3 cups confectioners’ sugar
  • ½ cups plus 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 4 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup mini chocolate chips
  1. Preheat the oven to 350 degrees.
  2. Whisk together the confectioners’ sugar, cocoa powder, and salt in the bowl of a stand mixer.
  3. Slowly add the egg whites and the vanilla.
  4. Beat on medium speed for three minutes. Do not overbeat as this will result in overly thick egg whites.
  5. After three minutes, stop the mixer and fold in the mini chocolate chips.
  6. Scoop one tablespoon of the batter onto a parchment-lined baking sheet.
  7. Allowing room for spread, scoop a second tablespoon of the batter about three inches from the first scoop. Repeat this process until all of the batter is used.
  8. Reduce the oven temperature to 320 F and bake the cookies 14-16 minutes. Small, thin cracks should appear on the cookies.
  9. Remove from the oven and allow to cool on a wire rack.
Variation based on the original recipe: Substitute 2¾ cups toasted and chopped walnuts for the one cup of mini-chocolate chips.


Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

SAM 5202 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

Many Christmases ago, my mom and dad gave both my sister and I a copy of the “Mrs. Fields Best Cookie Book Ever!” I was in college at the time, and while appreciative, I didn’t think I’d get a whole lot of use out of a cookie cookbook.

For the most part, the cookbook remained closed until I graduated, and the benefits and burdens of raging parties social obligations and school work gave way to free time.  I filled some evenings after work or lazy weekend afternoons baking cookies from my lone dessert cookbook.

From snickerdoodles to chippity chippers to marshmallow clouds, the cookies baked from recipes in Mrs. Fields’ cookbook has made many a happy cookie eater out of my friends. These egg nog cookies are no exception.

SAM 5218 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

Though store bought egg nog is perfectly acceptable for use in an egg nog cookie recipe, I opted to make homemade egg nog. I am trying to make more of an effort to use “from scratch” ingredients when time, cost and knowledge permits. I enjoy becoming more aware of how ingredients come together to make the foods that line grocery store shelves.

I did not expect to be much of an egg nog fan. I tasted the drink before and recall it elicited a ho-hum response. I now stand corrected as this homemade eggnog was fantastic! It was flavored with just the right amount of spice, the booze added just the right amount of warmth, and the whipped egg whites made the drink very light.

SAM 5215 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

If you like egg nog but have never made homemade, or if you would like to try egg nog for the first time, challenge yourself to make homemade. It will be worth it.

As for the cookies, the recipe instructs bakers to sprinkle the dollops of cookie dough with nutmeg just before baking. I opted to roll the dough in a cinnamon and sugar mixture I had on hand, which added a slightly crunchy coating to the cookie. I liked the crunch, but if you prefer a softer cookie, stick with the nutmeg. Enjoy!

Egg Nog Cookies & Eggnog
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cups granulated sugar
  • ¾ cup (1½ sticks) butter
  • ½ cup eggnog
  • 1 teaspoon pure vanilla extract
  • 2 egg yolks
  • optional: additional sugar, cinnamon, and nutmeg
  1. Whisk together the flour, baking powder, cinnamon, and nutmeg in a medium bowl and set aside.
  2. Cream the sugar and butter together on medium speed.
  3. Add the eggnog, vanilla, and egg yolks, continuing to beat until smooth.
  4. Slowly add the flour mixture and continue to beat just until combined.
  5. Roll rounded tablespoons of the dough into a 3 parts sugar, 1 part cinnamon mixture or sprinkle with nutmeg.
  6. Place the dough onto ungreased cookie sheets.
  7. Bake at 300 degrees for 20-25 minutes or until very lightly browned.
The following eggnog recipe provides enough for the cookie recipe and two, eight ounce mugs. 2 egg yolks ¼ cup granulated sugar, plus 1½ teaspoons ½ pint whole milk ½ cup heavy cream 1-2 ounces bourbon ½ teaspoon freshly grated nutmeg 2 egg whites Beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until dissolved. Add the milk, cream, bourbon and nutmeg, stirring to combine. Beat the egg whites until soft peaks form, then add the 1½ teaspoons sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and sprinkle with nutmeg, if desired, before serving.