Shortcrust Pastry with Egg Whites
- Vegetarian
- Energy Kcal 362
- Carbohydrates g 56.5
- of which sugars g 21.1
- Protein g 7
- Fats g 12
- of which saturated fat g 7.27
- Fiber g 1.4
- Cholesterol mg 35
- Sodium mg 123
- Difficulty: Easy
- Prep time: 10 min
- Makes: pieces
- Cost: Low
- Note + 30 min. of resting in the fridge
PRESENTATION
Pasta frolla egg whites is a tasty twist on the classic Italian shortcrust pastry. Seriously good. You know, it is perfect for when you've got those extra egg whites from making carbonara or crema pasticcera. I mean, why waste? By swapping whole eggs for just the whites, you get a dough that's lighter in texture and color—really, really nice. This version still has that tender bite everyone loves, just a bit less rich than usual. Great for making crostate or simple cookies. And look, nothing goes to waste.
Italian home bakers are all about adapting on the fly, and this kind of egg white pastry dough fits right in. You get a base that's delicate, pairing beautifully with sweet or jammy fillings. And for sure, it doesn't overpower them. Regional bakers often go for this Italian shortcrust pastry egg whites style when they want something lighter—especially in warmer months. The dough takes on a pale, snow-like shade, and when baked, the cookies or tart shells turn out crispy at the edges and a bit moist inside.
And here's the thing: this recipe is a playground for experimenting. Try adding a hint of lemon zest for a tangy kick or a touch of vanilla for a sweeter vibe. This pasta frolla recipe is pretty forgiving, so you can tweak it and find what works for you. It's versatile for all sorts of Italian desserts. Pretty much perfect for passing around among friends and family, each time with a new twist.
So... If you're curious about Italian baking techniques, this egg white pastry dough is a fun way to explore. You can see how a simple base can transform into different treats with just a few tweaks. Whether you're an experienced baker or just starting, this recipe offers a chance to dive into the art of Italian baking. Which is great. And for real, give it a try.
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- INGREDIENTS
- Ingredients for about 14 oz of pastry
- Egg whites 0.3 cup (70 g) - (from about 2 medium eggs) at room temperature
- Type 00 flour 1.6 cups (200 g)
- Sugar 0.4 cup (80 g)
- Butter 4 ¼ tbsp (60 g) - cold
- Lemon peel 1 - (to be grated)
- Baking soda 1 pinch
How to prepare Shortcrust Pastry with Egg Whites
To prepare the egg white shortcrust pastry, pour the flour 1 and sugar into a large bowl 2, then create a well in the center and add the cold cubed butter 3.
Add the baking soda 4 and grated lemon zest 5, then start working with your fingers to obtain a crumbly mixture. Finally, add the egg whites at room temperature 6.
Continue to knead quickly in the bowl to mix all the ingredients 7, then transfer the mixture to the work surface and continue kneading quickly to obtain a smooth dough. Wrap the dough in plastic wrap 8 and place it in the refrigerator to rest for at least half an hour. After the resting time, your egg white shortcrust pastry is ready to be rolled out and used for many recipes 9!