Coconut Egg White Muffins

Name: Coconut Egg White Muffins - Erica O.
Ingredients: 8 egg whites; 8 tablespoons of sugar; 7; 8 tablespoons of flour; 1 vanilla essence; 5 tablespoons of oil; 1 vanilla sugar; 1 baking powder. For the filling: 1 egg white; 4 tablespoons of sugar; 50g of coconut; 3 tablespoons of milk. Powdered sugar for dusting.

Dessert - Coconut Egg White Muffins by Erica O. - Recipia

Coconut meringue muffins are perfect when you have leftover egg whites and want to use them in a simple dessert. The batter is made from whipped egg whites with sugar, oil, vanilla, and flour, and in the center, there's a filling of coconut, sugar, and milk. The muffins are baked at 180 degrees Celsius for 25 minutes, and they can be dusted with powdered sugar afterward. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: 25 minutes Servings: the exact number is not specified; it depends on the size of the molds and how much batter you put in each one Difficulty: easy Recipe type: dessert, egg white muffins Ingredients For the batter: 8 egg whites A pinch of salt 8 tablespoons of sugar 7-8 tablespoons of flour 1 packet of baking powder 5 tablespoons of oil 1 packet of vanilla sugar 1 teaspoon of vanilla extract For the filling: 1 egg white 4 tablespoons of sugar 50 g coconut 3 tablespoons of milk For the molds and decoration: Oil for greasing the molds Powdered sugar for dusting Preparation Method 1. Prepare the batter from egg whites Place the 8 egg whites in a bowl and start beating them with a pinch of salt. When the foam begins to form, add the sugar and continue mixing until you achieve a white, glossy, and firm foam. 2. Add the liquid ingredients and flavors Gradually pour in the oil while mixing. Then add the vanilla sugar and vanilla extract. Incorporate them without mixing more than necessary. 3. Incorporate the flour Mix the flour with the baking powder. Gradually add the mixture over the egg white foam. Use gentle, upward motions to preserve as much volume as possible. At this stage, the batter should not be mixed vigorously. The flour is incorporated only until there are no dry spots. 4. Prepare the coconut filling In another bowl, combine the egg white, sugar, coconut, and milk. Mix the ingredients well. This will be the filling inside the muffins. 5. Fill the molds Grease the muffin molds with oil. Place a tablespoon of the batter in each mold, then add a tablespoon of the coconut filling. Cover the filling with a little more batter, just enough to hide it. Do not fill the molds to the top, as the muffins need space to rise while baking. 6. Bake the muffins Place the molds in the preheated oven at 180 degrees Celsius. Bake the muffins for about 25 minutes. After baking, let them cool, then dust them with powdered sugar. Why I make this recipe often This recipe is especially useful when I have leftover egg whites from other dishes. It doesn't require complicated ingredients, and the coconut filling can be prepared separately in a few minutes. I also like that the batter is simple, with a vanilla flavor, and the coconut is in the middle rather than just sprinkled on top. It's an easy-to-portion dessert and can be made in different-sized molds. The amount of batter placed in each mold will affect the final number of muffins, which is why the recipe does not specify a fixed number of servings. Tips and Variations Tips Egg whites whip more easily if placed in a clean, dry bowl. It is important for the foam to become glossy after adding the sugar before you start incorporating the flour. Flour and baking powder should be added gradually. Mixing from the bottom up helps retain the air in the foam, and the batter won't deflate as easily. The filling should be homogeneous before being placed in the molds. If you put too much filling, it will be harder to cover with batter, and there is a risk it will rise to the surface during baking. The oven should be preheated to 180 degrees Celsius before placing the muffins inside. The indicated time in the recipe is 25 minutes. Substitutes In this recipe, the main ingredients do not have indicated substitutes in the original source. Flour, oil, sugar, egg whites, and coconut form the structure and flavor of the muffins, so changing them may alter the texture of the batter. If you don't have vanilla sugar, the recipe already includes vanilla extract, but vanilla sugar is part of the original ingredients list and no alternative is mentioned. Variations You can make smaller or larger muffins using the same batter and adjusting the amount placed in each mold. For smaller molds, it is important to monitor the baking, as the actual time may vary. The filling can be placed in a thinner or thicker layer, but there must be enough batter left to cover it. The amounts for the filling remain the same as in the basic recipe: one egg white, four tablespoons of sugar, 50 g of coconut, and three tablespoons of milk. Serving Ideas The muffins are served dusted with powdered sugar. They are suitable as a simple dessert alongside coffee or tea. For a neater appearance, the powdered sugar can be added after the muffins have cooled. Frequently Asked Questions 1. Can I use egg whites saved from another recipe? Yes, this recipe is suitable for using leftover egg whites. It is important that they have been stored properly and are in good condition before use. 2. Why is the flour mixed from the bottom up? Flour is incorporated this way to retain as much air as possible in the whipped egg whites. If you mix too vigorously, the foam may deflate, and the batter can become denser. 3. Can the filling be made without milk? The original recipe includes three tablespoons of milk in the filling. No milk-free alternative is indicated, and removing it may change the consistency of the coconut, sugar, and egg white mixture. 4. How long do the muffins bake? The muffins are baked at 180 degrees Celsius in the preheated oven for 25 minutes, according to the recipe. If the molds are of different sizes, the time may vary, but the basic recipe indicates 25 minutes. 5. When is the powdered sugar added? The powdered sugar is added at the end, after baking. It is more practical to wait for the muffins to cool slightly so that the sugar remains visible on the surface. Nutritional Values The values below are estimates for the entire composition and may vary depending on the size of the tablespoons, type of flour, exact amount of oil, and number of muffins produced. For the entire recipe: Calories: approximately 1,850-1,950 kcal Protein: approximately 55-65 g Carbohydrates: approximately 260-280 g Fat: approximately 70-80 g If 12 muffins are made from the batter, one muffin would have approximately 155-165 kcal, 5 g of protein, 22-23 g of carbohydrates, and 6-7 g of fat, not accounting for any differences due to the amount of powdered sugar used at the end. These values are not exact, especially since the recipe does not specify the final number of servings. Storage and Reheating The muffins should be stored in a covered container after they have completely cooled. Because they contain filling with milk and egg whites, it is better to consume them within a short time and not leave them uncovered. Reheating is not necessary. They can be served at room temperature. If you prefer to warm them slightly, do so for a short time, as the coconut filling may dry out if the muffins are heated too much.

Coconut Egg White Muffins

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