Visitandines
Author: adapted from Dorie Greenspan via The Bitten Word
- 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
- Mise en place ~ Gather ingredients.
- Center a rack in the oven and preheat the oven to 350° F.
- Prepare your pan. I buttered my shortcake pan.
- Whisk together the flour, sugar and salt; set aside.
- Whisk egg whites until they hold firm peaks, but are still glossy.
- Pour in the cooled melted butter and vanilla; stir until the ingredients are blended.
- Using a whisk, add in the whipped whites a third at a time. This will help lighten rather than adding all at once.
- Tap the pan gently to settle the batter.
- Bake the shortcakes about 20 minutes.
- 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.
- Mine pulled away from the sides at 20 minutes.
- Once out of the oven, run a blunt knife around the edge of the cake.
- Cool in the pan on a cooling rack for 3 minutes; then invert the cake onto the rack,
- 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/
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