Type what you have

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
• 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
• cooking spray
• vanilla extract
• all-purpose flour
• white sugar
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease two cookie sheets with cooking spray.
2. 2 Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
3. 3 Mix egg white and vanilla together in a bowl until foamy but not stiff. Sift in flour, sugar, and salt; stir until blended.
4. 4 Drop two spoonfuls of batter at least 4 inches apart onto one prepared cookie sheet. Tilt the sheet to spread batter into 3-inch-diameter circles.
5. 5 Bake in the preheated oven until cookies are pale in the center and golden on the outer 1/2-inch edge, about 5 minutes.
6. 6 Remove cookies from the oven. Quickly lift one cookie with a wide spatula and place upside down onto a wooden board. Place a fortune on the cookie (close to the middle) and fold cookie in half around the paper.
7. 7 Place the folded edge over the rim of a measuring cup or coffee mug and pull the pointed edges down, one inside the cup and one outside. Place cookie into a muffin tin or egg carton to hold its shape as it cools. Repeat to form and fill the second cookie.
8. 8 While the first batch is baking in Step 5, repeat Step 4 to form two more cookies on the second cookie sheet. When you are shaping the first batch of baked cookies in Step 6, bake the second batch. Repeat until all cookies are baked and shaped.

By Aleta

Ingredients

• ✓ egg white
• rice vinegar
• cornstarch
• salt
• chicken breast
• water
• peanut oil

Instructions

1. 1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4. 4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

By VICTORIA

Ingredients

• ✓ egg white
• vegetable oil
• milk
• cake flour
• egg yolk
• vanilla extract
• salt
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
2. 2 Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
4. 4 Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
5. 5 Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
6. 6 Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.

By Tina

Ingredients

• ✓ egg white
• water
• white sugar
• walnut
• mochiko
• vegetable oil
• shrimp
• mayonnaise
• honey
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ egg white
• paper fortune
• white sugar
• milk
• butter
• vanilla extract
• almond extract
• salt
• all-purpose flour

Instructions

1. 1 Print and cut out 3-inch wide paper fortunes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Whisk sugar, egg white, milk, butter, vanilla extract, almond extract, and salt together in a bowl until sugar is dissolved. Add flour; whisk until batter is smooth and falls off the whisk in ribbons.
4. 4 Scoop 1 tablespoon batter onto the prepared baking sheet; spread into a 4-inch circle using the back of a spoon. Repeat once more.
5. 5 Bake in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes.
6. 6 Working quickly, lift 1 cookie using a spatula; add a fortune. Fold cookie in half, pressing edges together lightly. Bend long side cookie in half over rim of the baking sheet, pulling ends down on either side. Curl ends towards each other to form a brim. Place cookie in a ramekin or muffin tin to hold its shape while cooling. Working quickly, repeat with second cookie.
7. 7 Repeat scooping and baking with remaining batter, working in batches of 2 cookies per batch, folding and shaping cookies while hot. Remove from ramekins or muffin tins when completely cool.

By John Mitzewich

Ingredients

• ✓ egg white
• napa cabbage
• cilantro
• ground pork
• jalapeno pepper
• ginger root
• sesame oil
• salt
• black pepper
• potsticker wrapper

Instructions

1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Ingredients

• ✓ egg white
• salt
• shrimp
• water
• white sugar
• walnut
• mayonnaise
• honey
• sweetened condensed milk
• lemon juice
• cornstarch
• vegetable oil

Instructions

1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Ingredients

• ✓ egg white
• napa cabbage
• ground pork
• soy sauce
• sherry
• cornstarch
• ginger root
• green onion
• wonton wrapper
• soy sauce
• rice vinegar
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
2. 2 Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
3. 3 Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
4. 4 Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

By BRANDI T

Ingredients

• ✓ egg white
• ground pork
• shrimp
• green onion
• ginger root
• water chestnut
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ egg white
• vegetable oil
• egg
• cabbage
• carrot
• pork
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• monosodium glutamate
• egg roll wrapper
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ egg white
• prawn
• water chestnut
• green onion
• ginger root
• garlic
• salt
• white sugar
• cornstarch
• soy sauce
• rice vinegar
• sesame oil
• vegetable oil
• white sandwich bread
• black sesame seed
• sweet chili sauce

Instructions

1. 1 Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
2. 2 Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
3. 3 Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
4. 4 Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
5. 5 Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
6. 6 Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

By lutzflcat

Ingredients

• ✓ egg white
• vegetable oil
• sesame seed
• white bread
• salt
• cayenne pepper
• paprika
• white sugar
• soy sauce
• fish sauce
• sesame oil
• anchovy
• ginger root
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ egg white
• chili oil
• green onion
• balsamic vinegar
• hoisin sauce
• soy sauce
• vegetable oil
• wonton wrapper
• white pepper
• salt
• sugar
• ginger root
• garlic
• sesame oil
• soy sauce
• bok choy leaves
• green onion
• bamboo shoot
• dandelion green
• napa cabbage
• ground pork

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena

Ingredients

• ✓ egg white
• cornstarch
• pineapple chunk
• salt
• soy sauce
• ketchup
• apple cider vinegar
• white sugar
• water
• salt
• white sugar
• onion
• green bell pepper
• celery
• vegetable oil
• cornstarch
• vegetable oil
• green onion
• white sugar
• salt
• soy sauce
• pork butt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade.
3. 3 Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
4. 4 Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat pork with cornstarch.
5. 5 Fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
6. 6 Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
7. 7 Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
8. 8 Stir in cooked pork, celery mixture, and pineapple chunks with juice.
9. 9 Return to a boil, then mix in remaining 1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.

By PAM_1

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

Ingredients

• ✓ egg white
• brown sugar
• water
• vanilla extract

Instructions

1. 1 Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
2. 2 Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
3. 3 Spread between layers of cake and then frost the sides and top.

By I A Purcell

Ingredients

• ✓ egg white
• confectioners sugar
• lemon extract

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
4. 4 Use to pipe or decorate cookies.

By Diane

Ingredients

• ✓ egg white
• brown sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. 2 Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. 3 Bake until browned, approximately 10 to 15 minutes.

By AUMECHE96

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
• vanilla extract
• lemon extract
• white sugar

Instructions

1. 1 In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
2. 2 To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

By BELLWITCH1031

Ingredients

• ✓ egg white
• white sugar
• pecan
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

By Kirsten Chepeus

Ingredients

• ✓ egg white
• confectioners' sugar
• water

Instructions

1. 1 Beat sugar and egg whites in a large bowl using an electric mixer on low speed until evenly combined and shiny, about 3 minutes.
2. 2 Add water gradually, beating on medium-high speed until icing is smooth and reaches desired consistency, about 5 minutes.

By Bailee Shirback

Ingredients

• ✓ egg white
• sugar
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.

By Patsy

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