Visitandines
Author: 
 
Ingredients
  • 4 large egg whites, preferably at room temperature
  • ¾ cup all-purpose flour
  • ⅔ cup sugar
  • pinch of salt
  • 7 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Center a rack in the oven and preheat the oven to 350° F.
  3. Prepare your pan. I buttered my shortcake pan.
  4. Whisk together the flour, sugar and salt; set aside.
  5. Whisk egg whites until they hold firm peaks, but are still glossy.
  6. Pour in the cooled melted butter and vanilla; stir until the ingredients are blended.
  7. Using a whisk, add in the whipped whites a third at a time. This will help lighten rather than adding all at once.
  8. Tap the pan gently to settle the batter.
  9. Bake the shortcakes about 20 minutes.
  10. If you are using a 9-inch pan then for 33 to 38 minutes, or until it is beautifully browned and starting to pull away from the sides of the pan.
  11. Mine pulled away from the sides at 20 minutes.
  12. Once out of the oven, run a blunt knife around the edge of the cake.
  13. Cool in the pan on a cooling rack for 3 minutes; then invert the cake onto the rack,
  14. If you used a 9-inch pan remove the parchment; allow the cake to cool to room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/visitandines/