Egg white parfait

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

I recently developed this very simple and basic ice-cream for home cooking to use up some egg whites I had left over after making mayonnaise. You can, of course, use the same number of whole eggs for a richer result, but I was amused by the light texture of this parfait, which reminded me of commercial ice-cream.


  • 3 egg whites
  • ¾ cup castor sugar
  • cup wate


In an electric mixer, beat egg whites until mixture forms soft peaks, then slowly sprinkle in 1 tablespoon of the sugar, beating all the time. Continue beating until the mixture forms stiff peaks.

At the same time, combine remaining sugar with the water in a small saucepan. Bring to the boil and simmer until a drop of the syrup forms a soft ball when dropped into cold water. As soon as