Type what you have

Ingredients

• ✓ egg white
• salt
• white sugar
• coconut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Beat egg whites and salt together in a small glass, metal, or ceramic bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form; continue to beat until glossy. Fold coconut into egg white mixture.
3. 3 Drop teaspoonfuls of egg white-coconut mixture onto the prepared baking sheet, spaced about 2 inches apart.
4. 4 Bake in preheated oven until edges are light golden, about 12 minutes.

By JOLLYGREEN23

Ingredients

• ✓ egg white
• sugar
• cornstarch
• vanilla extract
• lemon juice
• heavy cream
• kiwi

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy.
4. 4 Gently fold in cornstarch, vanilla extract, and lemon juice.
5. 5 Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
6. 6 Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
7. 7 Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.
8. 8 Fill center of meringue with whipped cream and top with kiwi slices.
9. 9 Top with fruit and enjoy!

By Rosina

Ingredients

• ✓ egg white
• sugar
• water
• cornstarch
• vanilla extract
• white vinegar
• salt

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.
3. 3 Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
4. 4 Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

By Kerry

Ingredients

• ✓ egg white
• sugar
• cornstarch
• lemon juice
• heavy cream
• confectioners sugar
• strawberry

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
2. 2 Whisk 1/4 cup sugar and cornstarch together in a small bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
4. 4 Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
5. 5 Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
6. 6 Beat cream and confectioners sugar in a mixing bowl with an electric mixer until stiff peaks form. Spread whipped cream over cooled meringue and top with strawberries.

By Virginia

Ingredients

• ✓ egg white
• cream of tartar
• sugar
• cornstarch
• white vinegar
• heavy cream
• vanilla extract
• confectioners' sugar
• passion fruit

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
2. 2 Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
3. 3 Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
4. 4 Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
5. 5 Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

By Rosina

Ingredients

• ✓ egg white
• sugar
• cornstarch
• vanilla extract
• white vinegar
• heavy cream
• confectioners' sugar
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Whisk sugar and cornstarch together in a bowl. Beat egg whites in a second bowl until foamy with a thick, ribbony texture, 2 to 3 minutes. Whisk in 1/4 of the sugar mixture until completely incorporated, about 30 seconds. Repeat with the remaining sugar mixture, whisking after each addition, until all is incorporated and egg whites are glossy and thick.
3. 3 Add 1 teaspoon vanilla and vinegar; whisk until you can lift the beater or whisk straight up and egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
4. 4 Spoon egg white mixture onto the prepared baking sheet; spread out into a 2x6-inch disk.
5. 5 Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door, and let the Pavlova cool for 1 hour.
6. 6 Transfer cooled Pavlova to a serving plate.
7. 7 Whip cream, sugar, and remaining 1 teaspoon vanilla in a bowl until soft peaks form, 3 to 4 minutes. Spread over Pavlova and top with fresh strawberries.

By John Mitzewich

Ingredients

• ✓ egg white
• cream of tartar
• salt
• sugar
• cornstarch
• white vinegar
• vanilla
• whipping cream
• orange liqueur
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.
3. 3 Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.
4. 4 Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.
5. 5 When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.
6. 6 Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ egg white
• rose petal powder
• white sugar
• vanilla extract
• rose extract
• cornstarch
• cream cheese
• heavy cream
• white sugar
• rose petal

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

By Mydreamfeathers

Ingredients

• ✓ egg white
• salt
• vinegar
• caster sugar
• vanilla extract
• coconut
• whipped cream
• strawberry
• kiwifruit
• peach
• blueberry

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
2. 2 Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
3. 3 Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
4. 4 Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

By Adrienne Belaire

Ingredients

• ✓ egg white
• butter
• cottage cheese
• all-purpose flour
• brown sugar
• pecan
• raisin
• cinnamon
• orange marmalade
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Ingredients

• ✓ egg white
• salt
• cream of tartar
• granulated sugar
• cocoa powder
• cornstarch
• vinegar
• vanilla extract
• bittersweet chocolate
• strawberry
• whipping cream
• granulated sugar
• bittersweet chocolate

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Ingredients

• ✓ egg white
• ✓ egg white
• cornstarch
• white sugar
• cinnamon
• white sugar
• almond
• salt
• sugar
• lemon juice
• lemon zest
• heavy cream
• lemon
• mint
• strawberry

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
2. 2 Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
3. 3 Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
4. 4 Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
5. 5 Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
6. 6 In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
7. 7 Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
8. 8 To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

By shel1

Ingredients

• ✓ egg white
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• cream cheese
• egg yolk
• vanilla extract
• walnut
• white sugar
• confectioners' sugar

Instructions

1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Ingredients

• ✓ egg white
• butter
• baking chocolate
• egg
• white sugar
• coffee
• vanilla flavoring
• potato starch
• potato starch
• matzo cake meal
• matzo cake meal
• cocoa powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until butter and chocolate are melted; mix well.
3. 3 Meanwhile, beat eggs and egg whites together in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir butter-chocolate mixture, sugar, coffee, and vanilla flavoring into egg mixture; beat well to combine.
4. 4 Combine potato starch, matzo cake meal, cocoa powder, and salt in a medium bowl; beat into chocolate-egg mixture until fluffy and thoroughly combined. Gently fold in chocolate chips until incorporated. Divide batter between the prepared baking pans.
5. 5 Bake in the preheated oven until a toothpick inserted into centers shows moist crumbs, 25 to 30 minutes.

By Deb

Ingredients

• ✓ egg white
• white sugar
• sugar
• cornstarch
• orange blossom water
• white vinegar
• lemon
• white sugar
• egg yolk
• sea salt
• coconut oil
• heavy cream
• confectioners' sugar
• orange blossom water
• grapefruit
• orange
• fuyu persimmon
• pomegranate

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

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

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol