Type what you have

Ingredients

• ✓ egg white
• coconut flour
• water
• almond meal
• parmesan cheese
• italian seasoning
• black pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ egg white
• egg noodle
• cream cheese
• brown sugar
• cottage cheese
• egg
• vanilla extract
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ egg white
• chicken broth
• cream-style corn
• chicken
• white pepper
• salt
• cornstarch
• water
• sesame oil

Instructions

1. 1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2. 2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3. 3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4. 4 Add chopped scallion to garnish, and serve hot.

By Sana S

Ingredients

• ✓ egg white
• cooking spray
• sugar snap pea
• cherry tomato
• dried fruit and nut mix
• mushroom
• bell pepper
• chia seed
• cayenne pepper
• garlic
• salt
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ egg white
• green bean
• egg
• kosher salt
• black pepper
• panko bread crumb
• panko bread crumb
• parmesan cheese
• garlic powder
• olive oil cooking spray
• mayonnaise
• sriracha sauce
• lemon juice

Instructions

1. 1 Wash green beans and dry thoroughly.
2. 2 Whisk together eggs and egg white in a shallow bowl until just frothy. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Combine seasoned and regular panko, Parmesan cheese, garlic powder, and remaining salt and pepper in another shallow bowl; mix well.
4. 4 Coat 1/3 of the beans lightly with the egg mixture, then toss in the bread crumb mixture until well coated. Place in a single layer in an air fryer basket and spray lightly with olive oil spray.
5. 5 Air-fry at 400 degrees F (200 degrees C) until beans are golden and crunchy, about 6 minutes.
6. 6 Repeat Steps 4 and 5 to coat and air-fry the remaining beans.
7. 7 Stir together mayonnaise, Sriracha, and lemon juice in a small bowl until well combined. Serve with the air-fried green beans.

By Nicole McLaughlin

Ingredients

• ✓ egg white
• self-rising flour
• cocoa powder
• egg
• white sugar
• water
• white sugar
• water
• white sugar
• bittersweet chocolate
• heavy cream
• heavy cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan or line it with parchment paper.
2. 2 Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes. Use a spatula to carefully fold in the flour mixture. Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
3. 3 To make the simple syrup, bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.
4. 4 To make the Italian meringue, combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil). Use a candy thermometer and bring the sugar to the soft ball stage (240 degrees F/115 degrees C). While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.
5. 5 When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
6. 6 Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Remove from heat and allow to cool until the chocolate is room temperature but still fluid.
7. 7 Whip the 1 3/4 cups cream until medium-stiff peaks form.
8. 8 Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.
9. 9 To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.

By mariannaGR

Ingredients

• ✓ egg white
• milk
• sugar
• butter
• yeast
• bread flour
• egg
• almond
• apricot
• orange
• lemon
• mahlepi
• egg yolk
• milk
• almond

Instructions

1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Ingredients

• ✓ egg white
• orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• orange
• bread flour
• salt
• baking powder
• aluminum foil
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ egg white
• parmesan cheese
• parsley
• tomato sauce
• black pepper
• salt
• cinnamon
• white sugar
• allspice
• ground beef
• garlic
• onion
• olive oil
• egg yolk
• all-purpose flour
• butter
• milk
• salt
• eggplant

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle eggplant slices with salt and place in a colander set in the sink or over a plate. Let sit for 30 minutes to 1 hour so the salt can draw out any bitterness.
3. 3 Meanwhile, to make bechamel sauce: Heat milk in a saucepan almost to a boil. Melt butter in a skillet over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in hot milk, whisking constantly until bechamel sauce thickens. Season with salt. Remove from heat and allow to cool slightly.
4. 4 Rinse eggplant slices under cold running water. Squeeze out liquid and pat dry with paper towels.
5. 5 Whisk egg yolks into the cooled bechamel.
6. 6 Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with olive oil. Heat remaining 4 tablespoons olive oil in a large skillet over low heat. Cook grated onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Increase heat to medium-high and add ground beef. Cook and stir until browned and crumbly, about 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
8. 8 Stir in tomato sauce and bring to a simmer. Cook until all excess liquid has evaporated and mixture appears dry, 15 to 20 minutes. Stir in parsley and remove from heat. Allow to cool slightly, then stir in the egg white.
9. 9 Arrange a layer of eggplant in the prepared baking dish. Cover eggplant with all of the beef mixture and sprinkle with 1/3 of the Parmesan cheese. Cover with remaining eggplant and sprinkle another 1/3 of Parmesan cheese on top. Pour bechamel sauce over the top and sprinkle with remaining Parmesan cheese.
10. 10 Bake in the preheated oven until the top of the moussaka is set and golden, 45 minutes to 1 hour. Remove from oven and let rest at room temperature for 10 to 15 minutes before slicing and serving.

By Diana Moutsopoulos

Ingredients

• ✓ egg white
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
2. 2 Whip egg whites in a glass or metal bowl until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe meringue out onto the prepared baking sheet using a large round tip or star tip.
3. 3 Place meringues in the preheated oven. Put a wooden spoon handle in the door to keep it from closing all the way.
4. 4 Bake until meringues are dry and can easily be removed from the pan, about 3 hours. Allow cookies to cool completely before storing in an airtight container at room temperature.

By RANDYVH

Ingredients

• ✓ egg white
• brown sugar
• walnut

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Ingredients

• ✓ egg white
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
2. 2 Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
3. 3 Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.

By 2Kings61617

Ingredients

• ✓ egg white
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Place egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, frequently stirring, until the temperature of egg whites reaches 140 degrees. They will feel very hot to the touch.
2. 2 Transfer heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg whites flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

By dsrinivasan

Ingredients

• ✓ egg white
• sugar
• coconut flakes

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
3. 3 Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
4. 4 Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.

By vewohl

Ingredients

• ✓ egg white
• brown sugar
• water
• vanilla extract

Instructions

1. 1 Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
2. 2 Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
3. 3 Spread between layers of cake and then frost the sides and top.

By I A Purcell

Ingredients

• ✓ egg white
• confectioners sugar
• lemon extract

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
4. 4 Use to pipe or decorate cookies.

By Diane

Ingredients

• ✓ egg white
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. 2 Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. 3 Bake until browned, approximately 10 to 15 minutes.

By AUMECHE96

Ingredients

• ✓ egg white
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites in a glass or metal bowl with an electric mixer until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: egg whites should hold sharp peaks.
3. 3 Drop meringue mixture by heaping teaspoonfuls onto a baking sheet, making little peaked mounds.
4. 4 Bake in the preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.

By John Pacheco

Ingredients

• ✓ egg white
• vanilla extract
• lemon extract
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
2. 2 To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

By BELLWITCH1031

Ingredients

• ✓ egg white
• white sugar
• pecan
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

By Kirsten Chepeus

Ingredients

• ✓ egg white
• confectioners' sugar
• water

Instructions

1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback

Ingredients

• ✓ egg white
• sugar
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.

By Patsy

Ingredients

• ✓ egg white
• walnut
• sugar

Instructions

1. 1 Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

By ewurd

Ingredients

• ✓ egg white
• cream of tartar
• white sugar

Instructions

1. 1 Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.

By Sara

Ingredients

• ✓ egg white
• sugar
• coconut
• cornflake cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 18 minutes in the preheated oven, or until coconut is golden.

By Kathie

Ingredients

• ✓ egg white
• all-purpose flour
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a chilled bowl until frothy.
3. 3 Gently stir flour and cold water into egg whites until flour is just moistened. It's ok to have some lumps in the batter.

By Daddy Cooks

Ingredients

• ✓ egg white
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a large bowl with an electric mixer until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla.
3. 3 Pipe or spoon small portions onto the prepared baking sheet.
4. 4 Bake in the preheated oven until dry but not brown, about 35 minutes. Turn the oven off and leave meringues inside to cool for at least 25 minutes.

By KSUTTON

Ingredients

• ✓ egg white
• whole-wheat english muffin
• spinach
• tomato

Instructions

1. 1 Cook egg whites in a nonstick skillet over medium heat until opaque, about 4 minutes.
2. 2 Toast English muffins. Divide cooked egg whites between 2 muffin bottoms. Top with spinach, 1 tomato slice, and muffin tops.

By Molly

Ingredients

• ✓ egg white
• white sugar
• water
• butter
• vanilla extract

Instructions

1. 1 Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
2. 2 Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
3. 3 Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
4. 4 Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.

By Sarah Dipity

Ingredients

• ✓ egg white
• vanilla extract
• salt
• semisweet chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
3. 3 Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
4. 4 After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

By Pat Kersteter