Type what you have

Ingredients

• ✓ egg white
• grenadine syrup
• half-and-half cream
• gin
• ice

Instructions

1. 1 Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.

By squawk93

Ingredients

• ✓ egg white
• vanilla ice cream
• milk
• chocolate drink mix

Instructions

1. 1 In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

By love2cook

Ingredients

• ✓ egg white
• banana
• vanilla ice cream
• milk
• vanilla extract

Instructions

1. 1 In a blender, combine banana, ice cream, milk, egg white and vanilla extract. Blend until smooth. Pour into glasses and serve.

By Michelle

Ingredients

• ✓ egg white
• egg yolk
• sweetened condensed milk
• sugar
• vanilla extract
• milk
• rum
• nutmeg

Instructions

1. 1 In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla, and milk. Beat egg whites until stiff, then add them to milk mixture. Stir rum into mixture to taste. Garnish with nutmeg.

By Sara

Ingredients

• ✓ egg white
• milk
• heavy cream
• egg yolk
• vanilla extract
• whiskey
• sugar
• nutmeg

Instructions

1. 1 In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.

By LOOOBEEE

Ingredients

• ✓ egg white
• egg yolk
• white sugar
• white rum
• half-and-half
• heavy cream
• sugar
• nutmeg

Instructions

1. 1 In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
2. 2 Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
3. 3 In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

By HENRYVG

Ingredients

• ✓ egg white
• pisco
• lime juice
• confectioners sugar
• ice
• aromatic bitters

Instructions

1. 1 Blend the pisco, lime juice, egg white, sugar, and ice in a blender until smooth, about 1 minute. Pour into fluted glasses and top each with 1 to 2 dashes of the aromatic bitters to serve.

By PattyQ

Ingredients

• ✓ egg white
• pisco
• lime juice
• simple syrup
• ice
• angostura bitters

Instructions

1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Ingredients

• ✓ egg white
• ice
• pisco
• lemon juice
• white sugar
• bitters

Instructions

1. 1 Place ice cubes, pisco, lemon juice, sugar, egg white, and bitters in a blender. Blend on high speed until finely puréed.
2. 2 Pour into 2 glasses and garnish with an additional dash of bitter, if desired.

By DORITA

Ingredients

• ✓ egg white
• ice
• gin
• half-and-half
• lemon juice
• lime juice
• sugar
• orange flower water
• vanilla extract
• club soda

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin, half-and-half, lemon juice, and lime juice. Add sugar, egg white, orange-flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.

By Lorem Ipsum

Ingredients

• ✓ egg white
• vodka
• orange liqueur
• cherry juice
• lemon juice
• ice

Instructions

1. 1 Add all ingredients to a shaker and dry shake.
2. 2 Add ice and shake again. Strain into a glass.

By Tito's Handmade Vodka

Ingredients

• ✓ egg white
• white sugar
• water
• bourbon whiskey
• lemon juice
• orange bitters
• ice cube

Instructions

1. 1 Prepare simple syrup: Bring sugar and water to a simmer in a small pan over medium heat, stirring occasionally, until sugar is dissolved. Pour into a small bowl and let cool completely before using, 15 to 20 minutes.
2. 2 Make cocktail: Pour 3/4 fluid ounce simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker, or top, and give cocktail a "dry shake" without ice, about 30 seconds.
3. 3 Add 3 ice cubes to bourbon mixture, cover, and shake vigorously until the shaker is very cold and the outside is frosty, about 45 seconds. Uncover and strain into a rocks glass containing 1 large ice cube.

By John Mitzewich

Ingredients

• ✓ egg white
• egg yolk
• white sugar
• milk
• heavy cream
• nutmeg
• bourbon whiskey
• sugar
• nutmeg

Instructions

1. 1 Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
2. 2 Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
3. 3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
4. 4 Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

By John Mitzewich

Ingredients

• ✓ egg white
• ✓ egg white
• all-purpose flour
• water
• active dry yeast
• vegetable oil
• sugar
• salt
• honey
• water
• caraway seed
• sea salt

Instructions

1. 1 Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
2. 2 Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
3. 3 Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
4. 4 Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
5. 5 Line a baking sheet with a silicone baking mat.
6. 6 Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C).
8. 8 Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ egg white
• raspberry
• thyme
• gin
• simple syrup
• lemon juice
• ice cube
• cinnamon
• lemon zest
• thyme

Instructions

1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Ingredients

• ✓ egg white
• sugar
• water
• water
• lemon juice
• sugar
• ice cube
• tequila
• cointreau
• lime juice
• lime
• kosher salt

Instructions

1. 1 Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
2. 2 Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
3. 3 Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
4. 4 Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

By The Prothro's Kitchen

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
• 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
• walnut
• sugar

Instructions

1. 1 Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

By ewurd

Ingredients

• ✓ egg white
• marzipan
• almond

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
3. 3 Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
4. 4 Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
5. 5 Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

By nch

Ingredients

• ✓ egg white
• sugar
• almond flour
• cinnamon

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two 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 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
3. 3 Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

By barbara

Ingredients

• ✓ egg white
• vinegar
• vanilla extract
• white sugar
• vanilla ice cream
• strawberry

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ingredients

• ✓ egg white
• coconut
• sugar
• cinnamon
• almond extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

By MOTTOS

Ingredients

• ✓ egg white
• dark chocolate
• white sugar
• vanilla sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ egg white
• sugar
• salt
• vanilla extract
• pecan
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
3. 3 Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
4. 4 Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

By Joanie Critchlow

Ingredients

• ✓ egg white
• almond
• confectioners' sugar
• lemon zest
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

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

Instructions

1. 1 Blend confectioners' sugar, finely ground almonds, egg whites, salt, and almond extract in a food processor until smooth and mixture holds its shape, scaping down the sides of the bowl as needed. The marzipan will be slightly sticky.
2. 2 Turn marzipan out on work surface dusted with confectioners' sugar; knead briefly until smooth. Shape marzipan into a log and wrap tightly with plastic wrap. For best results, chill marzipan until firm, about 24 hours, before shaping or rolling.

By Carol

Ingredients

• ✓ egg white
• potato
• almond
• sugar
• almond

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ egg white
• salt
• sugar
• strawberry
• sweet sherry
• sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
3. 3 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
4. 4 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
5. 5 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
6. 6 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
7. 7 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

By CucinaItaliana

Ingredients

• ✓ egg white
• olive oil
• egg
• milk
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Drop 1 teaspoon olive oil each into 6 muffin cups.
2. 2 Beat eggs, egg whites, and milk together in a glass bowl until smooth.
3. 3 Heat egg mixture in microwave oven until warmed, about 1 minute.
4. 4 Stir flour into the egg mixture until completely incorporated into a batter.
5. 5 Heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
6. 6 Stir cold water into batter. Pour 1/4 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

By Rob Poole