Yield: 1 servings
|\N \N||Egg whites* or Just Whites|
|2 \N||Shallow bowls|
|\N \N||Sugar crystals; (from baking supply|
|\N \N||; shops)|
|\N \N||Pastry brush; (or soft bristled|
|\N \N||; artist's brush)|
|\N \N||Assorted small fruit|
Place egg whites in shallow bowl. Put sugar crystals in another shallow bowl or plate. Brush fruit with egg white, roll in sugar, and set aside to dry. Arrange as desired.
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell." Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW# CL9244 Converted by MM_Buster v2.0l.