The main question after Easter is what to do with the proteins that remain after baking the cakes. Yes, some of the proteins go to the glaze, but this is a ridiculous amount that does not make the weather. Therefore, there are two ways out - to somehow store and/ or quickly cook something from them.
The proteins can be frozen in a tightly sealed container and stored in the freezer for up to 2 months. Defrost in the refrigerator. Such proteins are often not suitable for making meringue, but if you want to use them in the future or make yourself a protein omelet for breakfast, this is a great option.
As for recipes with proteins, I have collected my favorites for you - and those that require more than one unfortunate protein ;) If you are interested in recipes that contain even a small amount of this product, use the selection of ingredients according to the appropriate tag.
The main question after Easter is what to do with the proteins that remain after baking cakes. Yes, some of the proteins go to the glaze, but this is a ridiculous amount that does not make the weather. Therefore, there are two ways out – to somehow store and/or cook something from them promptly. Proteins can be frozen in a tightly sealed container and stored in…