This recipe makes about 8 soft, slightly sweet brioche-like rolls, which are nice for breakfast or afternoon tea. You can easily make and prove the dough in a bread machine.
This is my favourite way of using up surplus egg whites. They are time-consuming and fiddly to do, but they keep for ages in an airtight tin, and are a way of filling up a rainy Sunday afternoon. They make an elegant accompaniment for ice cream, but they go well with other fruity/creamy desserts too. You can also make little baskets by forming them in cups, or small tart tins, and fill with fruit. This quantity makes about 20-25.
Classic French delicacy — best eaten while still slightly warm. For best results you should start a couple of hours in advance and chill the batter in the fridge before baking. The thermal shock produces a better rise with the characteristic bump.
Want to make a cake and don’t have any eggs? Here’s the answer! Very easy to make, and delicious. You can serve it spread with butter, but it’s just fine on its own.
A wartime recipe, hence lack of eggs. The original was made with lard, but these days we can use butter.