Type what you have

Ingredients

• ✓ cream of tartar
• egg white
• salt
• 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

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

Ingredients

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

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

By Kellie M

Ingredients

• ✓ cream of tartar
• egg white
• white sugar
• peppermint extract
• confectioners' sugar
• semisweet chocolate chip
• heavy cream
• white sugar
• peppermint candy cane

Instructions

1. 1 Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.
2. 2 Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.
3. 3 Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.
4. 4 Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.
5. 5 Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

By Lillie

Ingredients

• ✓ cream of tartar
• egg white
• white sugar
• cashew
• butter
• egg yolk
• white sugar
• water
• dark rum
• cashew

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN

Ingredients

• ✓ cream of tartar
• white sugar
• semi-sweet chocolate
• butter
• vanilla extract
• egg
• all-purpose flour
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9-inch springform cake tin. Dust with a little sugar, and tap out excess.
2. 2 Set aside 3 tablespoons of sugar. Place chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until chocolate and butter have melted, and sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave mixture to cool slightly.
3. 3 Beat egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in flour.
4. 4 In a scrupulously clean, grease-free, and large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Use a whisk or spatula to fold 1/3 of egg whites into chocolate mixture, then carefully fold in remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
5. 5 Bake until well risen and a skewer inserted into center of the cake comes out clean, for about 45 minutes to 1 hour. Check cake after 30 minutes; if cake appears to rise unevenly, rotate after 30 to 35 minutes. If cake starts to crack or become too brown, place a piece of foil lightly over top. Transfer cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove cake before it's completely cooled as this cake is very fragile.

By Michelle Chen

Ingredients

• ✓ cream of tartar
• butter
• white sugar
• dark chocolate
• butter
• flour
• milk
• salt
• cayenne pepper
• egg yolk
• egg white

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Lightly brush bottom and sides (up to the rim) of two 5-ounce ramekins with 1 teaspoon melted butter. Add 1 tablespoon white sugar to each ramekin; rotate until sugar completely coats inside ramekins, then tip to discard excess sugar.
3. 3 Pour 3 cups hot water into a pot set over low heat. Place chocolate pieces in a metal bowl; set the bowl over the pot of water until chocolate melts. Do not let the bowl touch the water and do not let the water simmer or boil.
4. 4 Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Whisk in flour until incorporated and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 to 3 minutes. Remove from the heat.
5. 5 Add milk mixture to melted chocolate; mix in salt and cayenne pepper until thoroughly combined. Add egg yolk; mix to combine. Leave the bowl above the hot (not simmering) water to keep chocolate warm while whipping egg whites.
6. 6 Whisk egg whites and cream of tartar in a bowl until mixture begins to thicken; a drizzle from the whisk should stay on the surface for one second before disappearing into the mixture.
7. 7 Whisk in 1 teaspoon sugar for 15 seconds. Repeat twice more until all remaining sugar added; continue whisking until mixture holds soft peaks and has a consistency of shaving cream, 3 to 5 minutes.
8. 8 Mix a little less than ½ egg white mixture into chocolate mixture until thoroughly incorporated, 1 to 2 minutes. Gently fold in remaining egg white mixture with a spatula until no white remains. Divide batter between the prepared ramekins; place on the prepared baking sheet.
9. 9 Bake in the preheated oven until soufflés have puffed and risen above tops of rims, 12 to 15 minutes.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ cream of tartar
• confectioners' sugar
• almond flour
• salt
• egg white
• sugar
• vanilla extract
• gel food coloring
• butter
• confectioners' sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
2. 2 Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
3. 3 Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
4. 4 Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
5. 5 Preheat the oven to 300 degrees F (150 degrees C).
6. 6 Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
7. 7 Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
8. 8 Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
9. 9 Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.

By Smart Cookie

Ingredients

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

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

• ✓ cream of tartar
• egg white
• 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

• ✓ cream of tartar
• egg white
• 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

Ingredients

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

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
2. 2 Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
3. 3 Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

By IIIMXO

Ingredients

• ✓ cream of tartar
• all-purpose flour
• salt
• baking soda
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ cream of tartar
• white sugar
• vinegar
• butter
• salt

Instructions

1. 1 Butter a baking dish and set aside.
2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Ingredients

• ✓ cream of tartar
• white sugar
• water
• strawberry preserves
• egg white

Instructions

1. 1 Grease an 8 x 8 inch square pan.
2. 2 In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
3. 3 Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

By HILARY2000

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ cream of tartar
• chickpea
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• white sugar
• red food coloring
• brown sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Ingredients

• ✓ cream of tartar
• aquafaba
• rose water
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
3. 3 Pipe small mounds of meringue onto prepared baking sheets.
4. 4 Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

By likeatcake

Ingredients

• ✓ cream of tartar
• orange sherbet
• orange
• egg white
• white sugar

Instructions

1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Ingredients

• ✓ cream of tartar
• white sugar
• corn syrup
• water
• salt
• egg white

Instructions

1. 1 In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
2. 2 In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

By Saundra

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
2. 2 In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
3. 3 Quickly fold in flour mixture. Pour into a 10 inch tube pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

By Darlene Williams

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• cornstarch
• confectioners' sugar
• cashew nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
2. 2 In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

By Hartini

Ingredients

• ✓ cream of tartar
• graham cracker crust
• lemon juice
• sweetened condensed milk
• egg
• white sugar

Instructions

1. 1 Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
2. 2 In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
3. 3 Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

By JANE HUEY

Ingredients

• ✓ cream of tartar
• brown sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cream together the sugar, shortening and eggs. Add vanilla and mix well.
3. 3 In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough.
4. 4 Roll out, cut with cookie cutters and bake for 8 to 10 minutes.

By Pat Melcher

Ingredients

• ✓ cream of tartar
• dark chocolate
• egg white
• white sugar
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
2. 2 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

Ingredients

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

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

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

Instructions

1. 1 Place a 10-inch tube pan in the oven. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Beat egg whites with salt in a glass or metal bowl until foamy. Add cream of tartar and continue to beat until egg whites stand in peaks. Gradually add honey while beating continually to integrate until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Sift flour and white sugar together. Add 1/3 of the flour mixture into the egg whites and fold gently with a spoon to integrate; repeat in two more additions of the flour mixture to completely incorporate. Stir vanilla into the batter.
4. 4 Remove hot tube pan from the preheated oven. Pour the batter into the hot pan. Thump pan several times on a flat surface to break air bubbles in batter.
5. 5 Bake in the preheated oven until golden and the top springs back when lightly pressed, 22 to 25 minutes. Cool cake in pan on a wire pastry rack for at least 2 hours. Run a long, thin metal spatula or knife around edge of pan to loosen cake from pan.

By Shannon

Ingredients

• ✓ cream of tartar
• egg white
• 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

• ✓ cream of tartar
• egg
• sugar
• cocoa powder
• vanilla extract
• heavy cream
• confectioners sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. 2 Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
3. 3 Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
4. 4 Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

By Carol