Type what you have

Ingredients

• ✓ egg white
• chicken broth
• egg yolk
• lemon
• salt
• pepper
• orzo pasta

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ egg white
• pepper
• salt
• poultry seasoning
• cranberry sauce
• cranberry sauce
• green bean
• turnip
• corn kernel
• pea
• cooking spray
• stuffing
• celery
• carrot
• onion
• water
• turkey carcass

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

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
• 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
• 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
• white sugar
• coconut
• all-purpose baking flour

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten-free flour slowly until combined into a dough.
3. 3 Shape dough into walnut-sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ egg white
• confectioners' sugar
• cream of tartar

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together confectioners' sugar and cream of tartar in a large bowl.
3. 3 Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes.

By Veronica

Ingredients

• ✓ egg white
• sour cream
• white sugar
• vanilla

Instructions

1. 1 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. 2 Place mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker and follow the manufacturer's instructions.

By Daphna

Ingredients

• ✓ egg white
• lemon juice
• white sugar
• chocolate chip

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
2. 2 Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
3. 3 Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
4. 4 Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
5. 5 Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.

By John Mitzewich

Ingredients

• ✓ egg white
• self-rising flour
• plain greek yogurt
• everything bagel seasoning

Instructions

1. 1 Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
2. 2 Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
3. 3 Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
4. 4 Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
5. 5 Remove to a rack, and cool for about 15 minutes before slicing.

By lutzflcat

Ingredients

• ✓ egg white
• white cake mix
• sugar
• strawberry

Instructions

1. 1 Prepare cake according to package instructions for three 8-inch round cakes. Bake according to package directions. Cool on a wire rack.
2. 2 To make the frosting: Beat egg white, sugar, and strawberries together in a large bowl on high speed until very stiff peaks form, about 20 minutes.
3. 3 Place one cake layer on a serving plate; insert several toothpicks evenly on top of cake; this will help hold layers together. Frost with 1/4 of the frosting. Repeat with second layer. Place third layer on top; frost top and sides of cake with remaining 3/4 of frosting.

By Sharon

Ingredients

• ✓ egg white
• cream of tartar
• granulated sugar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ egg white
• white sugar
• salt
• cream of tartar

Instructions

1. 1 Bring 2 cups of water to a simmer in a medium pot.
2. 2 Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. 3 Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from the heat immediately.
4. 4 Place the bowl onto the stand mixer and attach the whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes; the mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white.
5. 5 Use meringue immediately.

By Zaya

Ingredients

• ✓ egg white
• white sugar
• water
• salt
• corn syrup
• vanilla extract

Instructions

1. 1 Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat.
2. 2 Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes).
3. 3 Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

By obertolas

Ingredients

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

Instructions

1. 1 Place almonds and confectioners' sugar in the bowl of a food processor; process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don't overprocess it; at this point, the mixture should still be crumbly, not paste-like.
2. 2 Add beaten egg white and almond extract; process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.
3. 3 Use a silicone spatula to remove almond paste from the food processor. If not using right away, wrap almond paste in waxed paper and store in an airtight container to use within a few hours. Or, place wrapped almond paste in a freezer bag and freeze for up to 6 months.

By nch

Ingredients

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

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
4. 4 Bake in the preheated oven until fragrant and crisp, about 25 minutes.

By Erin

Ingredients

• ✓ egg white
• salt
• cream of tartar
• white sugar
• peppermint candy cane

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil or parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. 3 Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

By KATHY

Ingredients

• ✓ egg white
• almond
• confectioners' sugar
• almond extract

Instructions

1. 1 Grind almonds in a blender. Mix confectioners' sugar into almonds until combined. Beat egg whites slightly in a separate bowl, then mix into almond mixture. Use your hands to blend in almond extract.
2. 2 Form paste into a log, wrap tightly in plastic, and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

By Carol

Ingredients

• ✓ egg white
• corn syrup
• salt
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.

By MattOlay V-H

Ingredients

• ✓ egg white
• cream of tartar
• salt
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
2. 2 Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy.
3. 3 Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract.
4. 4 Spoon the meringue into a pastry bag fitted with a small tip.
5. 5 Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
6. 6 Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour.
7. 7 Gently and carefully remove cookies from aluminum to prevent broken bones.

By Sarah Christina Dirkse

Ingredients

• ✓ egg white
• pecan
• white sugar
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat egg white in a large glass or metal bowl until foamy and soft peaks form. Lift your beater or whisk straight up: the egg white will form soft mounds rather than a sharp peak.
3. 3 Stir pecan halves into whipped egg white.
4. 4 Combine white sugar, brown sugar, and cinnamon in a bowl; stir into pecan mixture.
5. 5 Coat bottom of a jelly roll pan with softened butter. Spread pecan mixture in an even single layer in the prepared pan.
6. 6 Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

By cookinmama

Ingredients

• ✓ egg white
• butter
• white sugar
• cinnamon
• pecan

Instructions

1. 1 Preheat an air fryer to 300 degrees F (150 degrees C). Line the air fryer basket with aluminum foil.
2. 2 Pour melted butter into the lined basket. Whisk sugar, egg white, and cinnamon together in a bowl. Add pecans; toss until fully coated. Spread out in the lined basket.
3. 3 Air fry for 5 minutes; shake basket and air fry 5 minutes more. Shake basket again; air fry 2 to 4 minutes more.

By Yoly

Ingredients

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

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg white and water in a bowl with an electric mixer until frothy. Add walnuts and stir until coated.
3. 3 Mix sugar, cinnamon, and salt together in a separate bowl. Sprinkle mixture over walnuts and stir until coated. Spread coated walnuts onto the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

By JacksDad

Ingredients

• ✓ egg white
• sugar
• vanilla extract
• cream of tartar
• water

Instructions

1. 1 Stir sugar, egg white, vanilla, and cream of tartar together in the bowl of a stand mixer. Add boiling water and mix with the whisk attachment until stiff peaks form.

By Debi

Ingredients

• ✓ egg white
• vanilla ice cream
• cornflake cereal
• cinnamon
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Scoop ice cream into eight 1/2-cup-sized balls.
3. 3 Place on a baking sheet and freeze until firm, about 1 hour.
4. 4 Combine cornflakes and cinnamon in a shallow dish. Beat egg whites until foamy in a separate bowl.
5. 5 Roll ice cream balls in egg whites.
6. 6 Then roll in crushed cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, about 3 hours.
7. 7 Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time in hot oil until golden and crispy, 10 to 15 seconds.
8. 8 Drain quickly on paper towels and serve immediately.

By Jeri

Ingredients

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

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Beat egg white with water in a large bowl until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon, and salt in a small bowl; stir into pecan mixture. Spread pecans on a baking sheet.
3. 3 Bake, stirring every 15 minutes, in the preheated oven for 1 hour. Store in an airtight container.

By Bea Gassman

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 225 degrees F (110 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Whisk egg white and water in a bowl until frothy. Fold in pecans to coat evenly.
3. 3 Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container.

By Patricia K

Ingredients

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

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
2. 2 Beat egg white in a large bowl until foamy. Mix in sugar, water, cinnamon, and salt until combined. Stir in pecan halves, stirring until well coated. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven for 1 hour, stirring every 15 minutes.

By Debbie

Ingredients

• ✓ egg white
• pecan
• white vinegar
• salt
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. 4 Add egg whites to the vinegar. Read John 10:10-11
5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9. 9 Go to bed. Read John 16:20 and 22.
10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia

Ingredients

• ✓ egg white
• aluminum foil
• cooking spray
• crescent roll
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
2. 2 Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
3. 3 Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
4. 4 Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

By thymeforpineapple