Shortcrust pastry with egg whites

Shortcrust pastry with egg whites is a lighter variant of the traditional shortcrust pastry, which usually includes egg yolks. Replacing the yolks with egg whites makes the dough softer and less fatty. Here’s the recipe:

Ingredients

• 250 grams of type 00 flour
• 100 grams of icing sugar
• 100 grams of cold butter from the refrigerator
• 2 egg whites (about 60 grams)
• 1 pinch of salt
• The grated zest of 1 lemon (optional, but adds a touch of freshness)

Preparation

1. In a large bowl, sift the flour and icing sugar to avoid lumps.
2. Add the butter cut into small cubes and quickly work the ingredients with your fingertips until you get a sandy mixture.
3. Add the egg whites and continue to knead until you obtain a smooth and homogeneous dough. If you wish, you can also incorporate the grated lemon zest to enrich the flavor.
4. Form a ball with the dough, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes before using it.
5. After resting, roll out the dough with a rolling pin on a lightly floured surface until the desired thickness is reached.
6. Now you can use the shortcrust pastry with egg whites for your tart, cookie recipe, or any sweet that requires the use of shortcrust pastry.

Fun Fact

Shortcrust pastry with egg whites is often used to prepare lighter and more digestible desserts, or in case there are leftover egg whites from other preparations. It’s common in pastry shops to find alternatives to utilize all parts of the egg, avoiding waste. Additionally, shortcrust pastry with egg whites tends to puff up slightly less during baking, which makes it perfect for tart bases that need to maintain a defined shape.

Remember to adapt the baking times based on the recipe you are following and the type of oven you have. Happy baking!