Type what you have

Ingredients

• ✓ egg white
• vegetable broth
• water
• miso paste
• ginger
• sesame oil
• edamame
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• firm tofu
• cayenne pepper
• nori
• white sugar

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ egg white
• brown sugar
• cayenne pepper
• salt
• pecan
• arugula
• gorgonzola cheese
• hazelnut oil

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
3. 3 Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
4. 4 Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

By betsyjane

Ingredients

• ✓ egg white
• tuna
• teriyaki sauce
• bread crumb
• black pepper
• garlic
• hot pepper sauce
• vegetable oil

Instructions

1. 1 Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

By Chris McCoy

Ingredients

• ✓ egg white
• cooking spray
• tuna
• all-purpose flour
• cheddar cheese
• shrimp

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 muffin tin cups with cooking spray.
2. 2 Combine tuna, flour, egg white, and Cheddar cheese in a bowl. Fill the prepared muffin cups equally with the mixture.
3. 3 Bake in the preheated oven for 15 minutes. Let cool in the tin for 5 minutes. Invert onto a wire rack to cool completely.
4. 4 Garnish cakes with shrimp.

By Nate Bartlett

Ingredients

• ✓ egg white
• tuna
• hummus
• red onion
• red bell pepper
• sweet relish
• tomato
• mustard
• black pepper

Instructions

1. 1 Mix tuna, hummus, onion, bell pepper, relish, tomatoes, egg whites, Dijon, and black pepper together in a large bowl until well combined.

By sweetestdelicacy

Ingredients

• ✓ egg white
• applesauce
• brown sugar
• white sugar
• canola oil
• milk
• vanilla extract
• whole wheat flour
• baking soda
• cinnamon
• salt
• rolled oat
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk applesauce, brown sugar, white sugar, egg white, oil, milk, and vanilla extract together.
3. 3 Stir flour, baking soda, cinnamon, and salt together in a separate bowl; add to the applesauce mixture. Stir in oats and chocolate chips. Spread dough evenly into an ungreased 9x13-inch baking pan.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 16 bars.

By KenzieKook

Ingredients

• ✓ egg white
• water
• quinoa
• zucchini
• olive oil
• sambal oelek
• red onion
• garlic
• parsley
• italian seasoning
• salt
• black pepper
• ground turkey breast
• mustard

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4. 4 Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5. 5 Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6. 6 Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

By Kelly Rose Diggins

Ingredients

• ✓ egg white
• cooking spray
• peanut butter
• banana
• honey
• almond extract
• baking soda
• sea salt
• chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Ingredients

• ✓ egg white
• cooking spray
• milk
• cayenne pepper
• panko bread crumb
• all-purpose flour
• salt
• black pepper
• yellow onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.
2. 2 Whisk egg whites, milk, and cayenne pepper together in a bowl until thoroughly combined. Place panko into a separate bowl.
3. 3 Toss a few onion slices in milk mixture with tongs until coated. Lift up so excess liquid drips back into the bowl, then place into panko and shake the bowl until rings are coated. Transfer to the prepared baking sheet and repeat with remaining onions. Spray coated onions lightly with cooking spray.
4. 4 Bake in the preheated oven until onions are tender and crumbs are light golden brown, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ egg white
• pork sausage
• bread dough
• hard salami
• ham
• american cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
4. 4 Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

By Judy Cowan

Ingredients

• ✓ egg white
• all-purpose flour
• walnut
• oat
• butter
• brown sugar
• vanilla extract
• olive oil
• brown sugar
• sugar
• egg
• pumpkin puree
• salt
• cinnamon
• pumpkin pie spice
• baking powder
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
2. 2 Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
3. 3 Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
4. 4 Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By Christine Skari

Ingredients

• ✓ egg white
• cooking spray
• almond flour
• coconut sugar
• pumpkin puree
• coconut oil
• mini chocolate chip
• tapioca flour
• pumpkin pie spice
• cinnamon
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
2. 2 Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
3. 3 Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

By Megan Olson

Ingredients

• ✓ egg white
• cooking spray
• butter
• mushroom
• onion
• garlic
• spinach
• skim milk
• cheddar cheese
• feta cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat butter in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot pan until onion is tender, about 7 minutes. Add spinach to the onion mixture and cook over low heat until spinach is limp and most of the water has evaporated, 5 to 7 minutes.
3. 3 Place egg whites into a bowl and add milk; whisk together. Add 1/2 cup Cheddar cheese and feta cheese. Stir in spinach mixture until thoroughly mixed. Season with salt and pepper. Pour mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and sprinkle remaining Cheddar cheese over quiche. Return to the oven and continue to bake until center is set, about 40 minutes.

By Oryon65

Ingredients

• ✓ egg white
• ground pork
• shrimp
• water chestnut
• green onion
• cornstarch
• soy sauce
• sugar
• garlic
• oyster sauce
• salt
• black pepper
• sesame oil
• dumpling skin

Instructions

1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ingredients

• ✓ egg white
• vegetable oil
• egg substitute
• potato
• mayonnaise
• green onion
• celery
• brown mustard
• chili powder
• garlic powder
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
2. 2 Transfer scrambled egg substitute to a plate and refrigerate until chilled.
3. 3 Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

By julietdavis

Ingredients

• ✓ egg white
• all-purpose flour
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a chilled bowl until frothy.
3. 3 Gently stir flour and cold water into egg whites until flour is just moistened. It's ok to have some lumps in the batter.

By Daddy Cooks

Ingredients

• ✓ egg white
• chicken tender
• soy sauce
• bean sprout
• water chestnut
• green onion

Instructions

1. 1 Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
2. 2 In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

By LOSMOM

Ingredients

• ✓ egg white
• white sugar
• butter
• vanilla extract
• almond extract
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. 2 In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
3. 3 Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

By BABYCAKES291

Ingredients

• ✓ egg white
• ✓ egg white
• egg
• white sugar
• honey
• all-purpose flour
• baking powder
• matcha green tea powder
• vanilla extract
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

By Lumineer Academy

Ingredients

• ✓ egg white
• vegetable oil
• ground beef
• onion
• garlic
• red bell pepper
• taco seasoning
• taco sauce
• egg roll wrapper
• processed cheese food
• canola oil

Instructions

1. 1 Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
2. 2 Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
3. 3 If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
4. 4 Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

By ChefsFriend

Ingredients

• ✓ egg white
• water
• ground beef
• hot sausage
• sweet chili sauce
• five-spice powder
• garlic powder
• green onion
• salt
• pepper
• wonton wrapper
• vegetable oil
• sweet chili sauce

Instructions

1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Ingredients

• ✓ egg white
• cauliflower
• olive oil
• curry powder
• garlic powder
• onion powder
• salt
• black pepper
• ground chicken
• green onion
• pineapple chunk
• soy sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan.
3. 3 Bake in the preheated oven until slightly browned, about 25 minutes.
4. 4 Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat.
5. 5 Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.

By Juliajewelia

Ingredients

• ✓ egg white
• ground beef
• bread crumb
• soy sauce
• brown sugar
• garlic
• pineapple
• soy sauce
• brown sugar
• garlic salt
• black pepper
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine ground beef, bread crumbs, 3 tablespoons soy sauce, 2 tablespoons brown sugar, minced garlic, and egg whites in a bowl. Form into 1-ounce meatballs. Transfer to the prepared baking sheet.
3. 3 Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).
4. 4 Meanwhile, combine pineapple, ½ cup soy sauce, ¼ cup brown sugar, garlic salt, and black pepper in a saucepan over medium heat. Bring to a boil, then reduce to a simmer.
5. 5 Mix cold water and cornstarch together in a small bowl; stir into sauce. Simmer and stir until desired thickness, 3 to 5 minutes. Add meatballs; cook until heated through, about 5 minutes.

By Jenn :)

Ingredients

• ✓ egg white
• pork tenderloin
• ginger root
• garlic
• green onion
• lime juice
• red pepper flakes
• sesame oil
• soy sauce
• salt
• black pepper
• wonton wrapper
• peanut oil

Instructions

1. 1 Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
3. 3 Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
4. 4 Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

By Allrecipes Member

Ingredients

• ✓ egg white
• sesame seed
• sesame oil
• pineapple chunk
• garlic
• bell pepper
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• vinegar
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

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
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Place egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, frequently stirring, until the temperature of egg whites reaches 140 degrees. They will feel very hot to the touch.
2. 2 Transfer heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg whites flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

By dsrinivasan

Ingredients

• ✓ egg white
• 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