Type what you have

Ingredients

• ✓ egg white
• white sugar
• cream of tartar
• saltine cracker
• walnut
• vanilla extract
• cherry pie filling
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Beat egg whites until stiff. Gradually add the sugar and cream of tarter; beat until sugar is dissolved.
3. 3 Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.
4. 4 Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

By BUCHKO

Ingredients

• ✓ egg white
• sugar blend
• flax seed meal
• banana
• skim milk
• sour cream
• whole wheat flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
2. 2 In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

By EILEENMA

Ingredients

• ✓ egg white
• white sugar
• cinnamon
• salt
• water
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
3. 3 Whisk egg white and water together in a large bowl until frothy.
4. 4 Toss pecans in the egg white mixture to coat.
5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. 6 Spread onto a baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8. 8 Serve and enjoy!

By Alix

Ingredients

• ✓ egg white
• cooking spray
• water
• sugar
• salt
• cinnamon
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Grease a baking sheet with cooking spray.
2. 2 Whisk together egg white and water in a medium bowl until frothy.
3. 3 Mix together sugar, salt, and cinnamon in a separate bowl.
4. 4 Add pecans to egg white mixture; stir to coat.
5. 5 Transfer pecans to sugar mixture; toss to coat.
6. 6 Spread pecans out on the prepared baking sheet.
7. 7 Bake in the preheated oven until crisp, about 1 hour; stir every 15 minutes.

By Carolyn

Ingredients

• ✓ egg white
• canola oil
• water
• egg
• banana
• sugar
• all-purpose flour
• baking soda
• salt
• flax seed
• pecan
• blueberry
• white sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Ingredients

• ✓ egg white
• butter
• saltine cracker
• walnut
• sugar
• cream of tartar
• white vinegar
• vanilla extract
• blueberry pie filling
• lemon juice
• heavy cream
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
3. 3 With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
4. 4 Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
5. 5 Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

By DECEMBER0

Ingredients

• ✓ egg white
• whole wheat flour
• all-purpose flour
• active dry yeast
• salt
• sunflower seed
• sesame seed
• pumpkin seed
• rolled oat
• water
• molasses
• milk

Instructions

1. 1 In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
2. 2 In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
3. 3 Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
4. 4 Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
5. 5 When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

By Robyn Webb

Ingredients

• ✓ egg white
• all-purpose flour
• active dry yeast
• milk
• white sugar
• shortening
• salt
• egg
• water
• poppy seed
• walnut
• honey
• lemon zest

Instructions

1. 1 In a saucepan, heat together milk, sugar, shortening, and salt until warm.
2. 2 Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
3. 3 Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
4. 4 Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
5. 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

By Ruth

Ingredients

• ✓ egg white
• butter
• white sugar
• almond meal
• all-purpose flour
• vanilla extract
• salt
• peach

Instructions

1. 1 Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
2. 2 Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
3. 3 Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
4. 4 Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
5. 5 Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
6. 6 Let cool at least 10 minutes before removing from the pan.

By John Mitzewich

Ingredients

• ✓ egg white
• cooking spray
• bittersweet chocolate
• confectioners' sugar
• cocoa powder
• cornstarch
• salt
• dark chocolate
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ egg white
• ✓ egg white
• yellow food coloring
• lemon juice
• egg yolk
• sugar
• cream cheese
• nut
• flour
• salt
• vanilla extract
• lemon juice
• egg yolk
• cream cheese
• sugar
• margarine
• butter

Instructions

1. 1 Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
2. 2 Chill at least 1 hour.
3. 3 Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
4. 4 Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
5. 5 Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

By ReaLemonReaLime

Ingredients

• ✓ egg white
• white sugar
• water
• lemon juice
• salt
• confectioners' sugar
• vanilla extract
• cream cheese

Instructions

1. 1 Combine white sugar, water, lemon juice, and ⅛ teaspoon salt in a heavy-duty pot; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, about 3 minutes. Uncover the pot; continue to cook, stirring often, until sugar and salt dissolve, about 3 minutes more. Cool for 5 minutes; pour syrup into a large bowl.
2. 2 Add confectioners' sugar, egg white, and remaining ⅛ teaspoon salt to syrup; beat until thick, 5 to 10 minutes. Beat in vanilla extract until well combined, about 1 minute. Add cream cheese; beat until smooth.

By mjsmitsz

Ingredients

• ✓ egg white
• active dry yeast
• water
• white sugar
• all-purpose flour
• shortening
• sugar
• salt
• egg
• lemon zest
• lemon juice
• all-purpose flour
• egg
• heavy cream
• candy sprinkle
• egg yolk

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ egg white
• white sugar
• cream of tartar
• salt
• nutmeg
• clove
• ginger
• cinnamon
• egg
• milk
• brown sugar
• heavy cream
• pumpkin puree
• cinnamon
• all-purpose flour
• butter
• brown sugar
• graham cracker crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Ingredients

• ✓ egg white
• butter
• cream cheese
• all-purpose flour
• walnut
• honey
• egg
• poppyseed filling
• confectioners' sugar

Instructions

1. 1 Combine butter and cream cheese in a large bowl until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in flour, 1 cup at a time. As dough becomes stiff, turn out onto the counter; knead in flour until no longer sticky. Continue to knead dough for 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pulse walnuts in the bowl of a food processor to a fine consistency. Pulse in honey and egg. Set aside.
4. 4 Transfer dough to a well-floured surface; roll out to 1/4-inch thick. Cut dough into 3x3-inch squares. Place 1 teaspoon filling in center of each square. Use walnut for some and poppyseed for the rest. Roll squares up and seal the edges. These can also be formed into triangles. Place cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
5. 5 Bake in the preheated oven until lightly browned, 15 to 17 minutes. When cool, dust with confectioners' sugar.

By TRISH1452

Ingredients

• ✓ egg white
• whole wheat flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• banana
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.
2. 2 In a large bowl, mix whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix bananas, egg whites, and vanilla extract.
3. 3 Mix banana mixture into flour mixture until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan.
4. 4 Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

By ELEMMIRE

Ingredients

• ✓ egg white
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• cinnamon
• banana
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
2. 2 Stir flour, sugar, baking powder, baking soda, and cinnamon together in a large bowl. Add banana, applesauce, and egg whites; stir just until combined. Pour batter into the prepared pan.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Turn out onto a wire rack and allow to cool before slicing.

By Allison

Ingredients

• ✓ egg white
• cooking spray
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• blueberry
• buttermilk
• powdered sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
2. 2 Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
3. 3 Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

By CHINER

Ingredients

• ✓ egg white
• pear
• pear
• egg
• water
• vanilla extract
• all-purpose flour
• sugar
• vanilla pudding mix
• cinnamon
• baking soda
• salt
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
2. 2 In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
3. 3 Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

By coolbeans

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
• 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
• sugar
• almond meal
• confectioners sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
4. 4 Divide meringue into separate bowls to flavor and color, if desired.
5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Ingredients

• ✓ egg white
• white sugar
• confectioners sugar
• almond

Instructions

1. 1 Line a baking sheet with a silicone baking mat.
2. 2 Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.
3. 3 Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.
4. 4 Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.
5. 5 When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
6. 6 Preheat the oven to 285 degrees F (140 degrees C).
7. 7 Bake cookies in preheated oven until set but not browned, about 10 minutes.
8. 8 Let cookies cool completely before filling, about 30 minutes.

By Liz

Ingredients

• ✓ egg white
• brie cheese
• apricot preserves
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Slice Brie cheese wheel in half so you have 2 circles of cheese. Spread preserves on the cut side of one circle of Brie; arrange remaining circle of Brie rind-side up on top.
3. 3 Wrap the entire wheel of Brie with one sheet of puff pastry; transfer onto the prepared baking sheet seam-side down. Brush puff pastry with egg white.
4. 4 Bake in the reheated oven until pastry in golden brown, about 30 minutes. Serve immediately.

By Susan Jackson

Ingredients

• ✓ egg white
• confectioners sugar
• almond flour
• salt
• sugar
• raspberry jam

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ egg white
• butter
• confectioners' sugar
• vanilla extract
• cake flour

Instructions

1. 1 Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
2. 2 Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
5. 5 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
6. 6 Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

By Kevin Ryan

Ingredients

• ✓ egg white
• salt
• cream of tartar
• vanilla extract
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites, salt, cream of tartar, and vanilla in a clean bowl until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in chocolate chips if using.
3. 3 Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Bake in the preheated oven until just lightly browned, about 25 minutes. Cool on baking sheets.

By Pat Kersteter

Ingredients

• ✓ egg white
• heavy cream
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Mix heavy cream with milk and beat until stiff. Fold in sugar, beaten egg white, and vanilla. Gently mix until all sugar is incorporated.

By Kit Gay

Ingredients

• ✓ egg white
• coconut
• sweetened condensed milk
• kosher salt
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2. 2 Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3. 3 Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4. 4 Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5. 5 Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6. 6 Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7. 7 Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

By Marianne Williams

Ingredients

• ✓ egg white
• vanilla extract
• cream of tartar
• salt
• sugar
• cocoa powder
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins