The problem with making egg nog at Christmas is that you have a ton of leftover egg whites to deal with. Last year I made fortune cookies with said egg whites – this year I really wanted to make angel food cake. Only one issue: I don’t have the correct pan with me here in Finland, and I really didn’t want to go out and buy one, since I have one in storage back home.
So I did some searching and found a recipe for Angel Food Cupcakes – perfect! I followed this recipe from howsweeteats.com, topping them with fresh whipped cream and fresh berries. Of course, the recipe called for cream of tartar, to help stabilize the egg whites. That’s one of the things that kept me from making angel food cake last year – cream of tartar doesn’t seem to really exist in Finland. So last summer I asked my mother-in-law to bring me some from the US, so I would be prepared if I needed it in the future.
I made the batter, filled the cupcake tins, and couldn’t help but but lick my finger. I know I shouldn’t have, raw egg whites and everything, but it’s just a habit – you scrape the spoon with your finger, and when you’re done, you lick your finger before washing up. Don’t tell me you don’t do it, too! Anyway, I only did it once, because then I remembered I shouldn’t be doing it, and I scooped up a spoonful of batter and fed it to Stephen. It tasted like marshmallows!!
For the topping, I used a pint of heavy cream, 3 tbsp of sugar, and 1+tsp vanilla extract, whipped it all up (it took forever!) and felt no guilt licking that bowl. Fresh raspberries and blueberries made the cupcakes colorful and even tastier.
I’m intentionally challenging myself in the kitchen, working with new ingredients, attempting more challenging dishes, and doing it all while grocery shopping in a foreign language. Read more about my Personal Kitchen Challenge here.