Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ egg white
• sugar
• baking powder
• soda cracker
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla, and pecans. Spoon mixture into a greased 9-inch pie pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.

By Penny

Ingredients

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

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 10x15-inch jellyroll pan.
2. 2 Lightly beat egg white in a large bowl. Add water; beat until frothy but not stiff.
3. 3 Stir in nuts until well coated.
4. 4 Mix sugar, cinnamon, and salt in a small bowl. Sprinkle sugar mixture over nuts; toss to coat. Spread evenly onto the prepared pan.
5. 5 Bake in the preheated oven, stirring occasionally, until golden, about 1 hour. Allow to cool, then store nuts in an airtight container.

By BJ go

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. 2 In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
3. 3 Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.

By DOGIRL

Ingredients

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

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Beat egg whites, vanilla, and cream of tartar in a glass, metal, or ceramic bowl until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form and mixture becomes glossy. Fold in cocoa powder and chocolate chips. Drop mixture by teaspoonfuls onto the prepared cookie sheet.
3. 3 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool to room temperature.

By Madonna

Ingredients

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

Instructions

1. 1 Beat sugar, water, egg whites, and corn syrup in the top of a double boiler over rapidly boiling water with an electric mixer until well combined. Continue to beat while it cooks until frosting stands in peaks when the beater is raised, about 7 minutes. Remove from the heat and mix in vanilla.

By Carol

Ingredients

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

Instructions

1. 1 Stir sugar, water, and cream of tartar together in a saucepan. Cook over medium-high heat until sugar is dissolved and syrup is bubbly.
2. 2 Beat egg whites and vanilla in a glass, metal, or ceramic bowl until foamy. Gradually add hot syrup mixture, continuing to beat until stiff peaks form, about 7 to 10 minutes.

By Vickie

Ingredients

• ✓ egg white
• vanilla ice cream
• cream of tartar
• salt
• sugar
• white cake

Instructions

1. 1 Gather all ingredients.
2. 2 Line the bottom and sides of an 8-inch round mixing bowl with plastic wrap. Pack softened ice cream into the prepared bowl, then flatten the top and cover with more plastic wrap. Freeze until firm, 8 hours to overnight.
3. 3 Beat egg whites, sugar, cream of tartar, and salt in a mixing bowl until stiff peaks form.
4. 4 Line a baking sheet with parchment paper and place cake in the center. Remove ice cream from the freezer, discard plastic wrap, and turn ice cream out on top of cake.
5. 5 Quickly spread meringue over ice cream and cake, swirling in decorative patterns if desired. Freeze for 2 hours.
6. 6 Preheat the oven to 425 degrees F (220 degrees C).
7. 7 Bake cake on the lowest oven shelf until meringue is light brown, 8 to 10 minutes.
8. 8 Slice and enjoy!

By shirleyo

Ingredients

• ✓ egg white
• cornstarch
• white sugar
• salt
• water

Instructions

1. 1 In a glass or ceramic bowl, stir together cornstarch, sugar, and salt. Mix in water. Heat in the microwave until mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
2. 2 Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in sugar mixture while continuing to whip egg whites until thick and stiff, enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

By PAT79

Ingredients

• ✓ egg white
• confectioners' sugar
• almond
• brandy
• confectioners sugar
• food coloring

Instructions

1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ingredients

• ✓ egg white
• pie pastry
• raspberry
• brown sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.

By Carol

Ingredients

• ✓ egg white
• cream of tartar
• vanilla extract
• almond extract
• cake flour
• white sugar
• salt

Instructions

1. 1 Beat egg whites until stiff peaks form. Mix in cream of tartar, vanilla extract, and almond extract.
2. 2 Sift together flour, sugar, and salt. Repeat five times.
3. 3 Gently fold flour mixture into beaten egg whites.
4. 4 Pour batter into an ungreased 10-inch tube pan.
5. 5 Place the pan in a cold oven. Turn the oven on and set it to 325 degrees F (165degrees C). Bake until cake is golden brown, about 1 hour.
6. 6 Invert the tube pan and let cake cool to room temperature before removing from the pan.
7. 7 Garnish with strawberries.

By Syd

Ingredients

• ✓ egg white
• water
• white sugar
• creme de cassis liqueur
• black raspberry
• lemon juice

Instructions

1. 1 Combine water, sugar, and crème de cassis in a bowl; stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.
2. 2 Combine black raspberries and lemon juice in a blender; blend until smooth. Set a fine-mesh strainer over a medium bowl; pour berry purée into strainer, working in batches, stirring vigorously to force juice into the bowl until most juice has been extracted. Discard solids.
3. 3 Stir berry juice into sugar mixture until well combined. Cover the bowl with plastic wrap; freeze for about 4 hours.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk berry mixture until slushy; fold in egg whites until just blended.
5. 5 Cover the bowl with plastic wrap; freeze until sorbet is solid, about 2 hours.

By anglophile612