Type what you have

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
• 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
• 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

Ingredients

• ✓ egg white
• sugar
• cornstarch
• cream of tartar
• vanilla extract
• salt
• whipped cream
• berry

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
2. 2 Make meringue: Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla and salt and beat until combined, about 30 seconds.
3. 3 Scoop meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of each meringue.
4. 4 Bake in the preheated oven until meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with meringues to a wire rack and allow to cool. Once cool to the touch, remove meringues from parchment and place directly on the rack to cool completely, about 1 hour.
5. 5 When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

By thedailygourmet