Eggwhite waffles

Making: Eggwhite waffles

Makes: 6 mini waffles

Here's what I have:

168 gr gluten-free cake flour

21 gr sugar

151 gr egg white

14 gr heavy cream

14 gr melted butter

Preparation:

The dry ingredients are mixed together and then the wet ingredients were added after. Everything was mixed by hand with a whisk until a smooth batter formed. The batter was into a Piping Bag and the mini waffle iron was set to heat up.

I poured the batter until about half inch from each side. Closed the iron and let the waffle iron finish cooking.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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