Egg White Yogurt Melts
These Egg White Yogurt Melts are a crisp, baby-friendly snack made by piping a meringue and yogurt batter into small bites and drying them in a low-temperature oven.
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After making egg yolk snacks, you can use the leftover egg whites to create these light and airy yogurt melts. They bake slowly until dry and crisp, offering a convenient treat that is easy for little ones to enjoy.
Ingredients
Yogurt
55g
Egg white
3 (75g)
Caster sugar
15g
Cornstarch
15g
Milk powder
20g
Lemon juice
3 drops
Instructions
1
Step 1
Prepare the yogurt; for the yogurt melts, it is best to use a very thick type, not too thin or it will not hold its shape easily. I am using blueberry skim yogurt here.
2
Step 2
Sift in the infant formula milk powder; I am using the Aptamil brand here, but you can use the brand of formula your baby usually drinks.
3
Step 3
Sift in the cornstarch.
4
Step 4
Mix all ingredients evenly with a silicone spatula until there are no granules, then set aside.
5
Step 5
Take a clean, oil-free and water-free container, pour in the egg whites, and add a few drops of lemon juice to remove any fishy smell.
6
Step 6
Add a small amount of fine sugar in three separate batches.
7
Step 7
Use an electric mixer to beat until large bubbles form, then add the second batch of fine sugar.
8
Step 8
Wait until the bubbles become fine, then add the third batch of fine sugar and continue beating.
9
Step 9
Beat until stiff peaks form, which means when the container is held upright, the egg whites will not flow.
10
Step 10
Take a small portion of the meringue and place it into the yogurt batter.
11
Step 11
Cut and mix all ingredients evenly with a silicone spatula; be careful not to stir in circles, as this easily deflates the foam.
12
Step 12
Pour the mixed yogurt batter into the remaining meringue.
13
Step 13
Continue to cut and mix all ingredients evenly with a silicone spatula, then set aside; this process needs to be quick, otherwise the meringue will deflate and affect the shaping.
14
Step 14
Place a five-tooth piping tip into a piping bag, then fill the bag with the yogurt batter and set aside.
15
Step 15
Preheat the oven in advance, and pipe the batter evenly onto a baking sheet lined with parchment paper; the size should be about the size of a Wang Zai small bun.
16
Step 16
Set the temperature to 100 degrees and the time to 30-40 minutes. Since every oven brand is different and the size of the piped melts varies, the temperature and time mentioned here are for reference only; please adjust accordingly.
17
Step 17
The difficulty of yogurt melts lies in mastering the temperature and time. If baked too long, the melts become hard and scorched yellow, which doesn't look good; if baked too short, they won't be cooked through and won't come off the parchment paper easily. To check if the melts are done, lift a corner of the parchment paper and flip it gently; if the melts can detach easily from the paper, they are done. If they do not detach on their own, it means the baking time is not enough and needs to be increased.
18
Step 18
Pour out the baked yogurt melts and let them cool. Once cooled, place the melts in a sealed cookie jar; it is very convenient to grab a few when the baby wants to eat them!
