Type what you have

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
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a large bowl with an electric mixer until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla.
3. 3 Pipe or spoon small portions onto the prepared baking sheet.
4. 4 Bake in the preheated oven until dry but not brown, about 35 minutes. Turn the oven off and leave meringues inside to cool for at least 25 minutes.

By KSUTTON

Ingredients

• ✓ egg white
• sugar
• almond meal
• confectioners sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
4. 4 Divide meringue into separate bowls to flavor and color, if desired.
5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Ingredients

• ✓ egg white
• white sugar
• confectioners sugar
• almond

Instructions

1. 1 Line a baking sheet with a silicone baking mat.
2. 2 Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until foamy. Add white sugar and beat until egg whites are glossy, fluffy, and hold soft peaks.
3. 3 Sift confectioners' sugar and ground almonds in a separate bowl; quickly fold almond mixture into egg whites, about 30 strokes.
4. 4 Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto the prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold batter a few more times and retest.
5. 5 When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe batter onto the baking sheet in rounds, leaving space between the disks. Let piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
6. 6 Preheat the oven to 285 degrees F (140 degrees C).
7. 7 Bake cookies in preheated oven until set but not browned, about 10 minutes.
8. 8 Let cookies cool completely before filling, about 30 minutes.

By Liz

Ingredients

• ✓ egg white
• brie cheese
• apricot preserves
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
2. 2 Slice Brie cheese wheel in half so you have 2 circles of cheese. Spread preserves on the cut side of one circle of Brie; arrange remaining circle of Brie rind-side up on top.
3. 3 Wrap the entire wheel of Brie with one sheet of puff pastry; transfer onto the prepared baking sheet seam-side down. Brush puff pastry with egg white.
4. 4 Bake in the reheated oven until pastry in golden brown, about 30 minutes. Serve immediately.

By Susan Jackson

Ingredients

• ✓ egg white
• confectioners sugar
• almond flour
• salt
• sugar
• raspberry jam

Instructions

1. 1 Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
2. 2 Preheat the oven to 280 degrees F (138 degrees C). Line two baking sheets with parchment paper.
3. 3 Whisk confectioners' sugar and almond flour together in a bowl.
4. 4 Beat egg whites with salt in a metal bowl with an electric mixer on medium speed until foamy, about 1 minute. Increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
5. 5 Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between macarons. The batter will spread.
6. 6 Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the macarons; let stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 25 to 30 minutes.
7. 7 Place the baking sheets in the preheated oven and bake until macarons surfaces are completely dry, about 19 to 20 minutes. Let macarons cool completely on the baking sheets before peeling parchment paper off.
8. 8 Spread half of the macaron cookies with desired filling; top with remaining macarons to make sandwich cookies, and refrigerate at least 2 hours to overnight to let them soften.

By Deegan

Ingredients

• ✓ egg white
• butter
• confectioners' sugar
• vanilla extract
• cake flour

Instructions

1. 1 Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
2. 2 Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
5. 5 Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
6. 6 Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.

By Kevin Ryan

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat egg whites, salt, cream of tartar, and vanilla in a clean bowl until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in chocolate chips if using.
3. 3 Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Bake in the preheated oven until just lightly browned, about 25 minutes. Cool on baking sheets.

By Pat Kersteter

Ingredients

• ✓ egg white
• heavy cream
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Mix heavy cream with milk and beat until stiff. Fold in sugar, beaten egg white, and vanilla. Gently mix until all sugar is incorporated.

By Kit Gay

Ingredients

• ✓ egg white
• coconut
• sweetened condensed milk
• kosher salt
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C) for 10 minutes. Cut a piece of parchment paper to fit the air fryer basket, leaving 1 inch on each side to use as handles.
2. 2 Mix coconut, condensed milk, salt, and vanilla together in a large bowl.
3. 3 Beat egg whites in a medium bowl with an electric mixer with a whisk attachment on medium-high speed until stiff peaks almost form, about 90 seconds. Fold egg whites into the coconut mixture.
4. 4 Working in batches, spoon level tablespoons of the coconut mixture into rounds and place on the parchment paper, about 6 at time. Carefully transfer the parchment with coconut rounds into the air fryer basket.
5. 5 Cook until golden brown and set, 9 to 10 minutes. Remove parchment from basket, transfer macaroons to a wire rack, and repeat the process with remaining coconut mixture using the same piece of parchment paper.
6. 6 Microwave chocolate in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30 second increments, until melted and smooth, about 90 seconds total.
7. 7 Dip flat bottoms of macaroons into melted chocolate and transfer to a parchment-lined baking sheet to set. Let rest until chocolate firms, about 30 minutes.

By Marianne Williams

Ingredients

• ✓ egg white
• vanilla extract
• cream of tartar
• salt
• sugar
• cocoa powder
• chocolate confectioners' coating

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
3. 3 Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
4. 4 Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
5. 5 To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
6. 6 To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
7. 7 Dust mushroom caps lightly with cocoa using a small sifter or strainer.
8. 8 Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
9. 9 Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
10. 10 Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.
11. 11 When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.

By Holly Wilkins

Ingredients

• ✓ egg white
• whole wheat flour
• skim milk
• vegetable oil
• salt
• berry
• confectioners' sugar

Instructions

1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Ingredients

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

Instructions

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

By Kellie M

Ingredients

• ✓ egg white
• cornmeal
• all-purpose flour
• active dry yeast
• salt
• water
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Grease a large baking sheet and sprinkle with cornmeal. Set aside.
3. 3 Combine 2 cups flour, yeast, and salt in the bowl of a stand mixer. Stir in 2 cups warm water; beat with the dough hook attachment until blended. Continue adding remaining flour, a little at a time, until incorporated.
4. 4 Knead dough on a lightly floured surface until smooth and elastic, 8 to 10 minutes. Shape into a ball, place in a greased bowl, and turn once.
5. 5 Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Punch dough down and divide in half.
7. 7 Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
8. 8 Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
9. 9 Place loaves, seam-side down, on the prepared baking sheet.
10. 10 Lightly beat egg white with 1 tablespoon water and brush over loaves.
11. 11 Cover with a damp cloth and let rise until nearly doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
12. 12 Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4-inch deep, across top of each loaf.
13. 13 Bake in the preheated oven for 20 minutes.
14. 14 Brush loaves with egg white mixture.
15. 15 Continue baking until an instant-read thermometer inserted into the center reads 190 degrees F (88 degrees C) or loaves sound hollow when tapped, 15 to 20 minutes more. If necessary, cover loosely with foil to prevent over-browning.
16. 16 Remove loaves from the baking sheet and cool on a wire rack.

By Jenn Hall

Ingredients

• ✓ egg white
• white sugar
• confectioners sugar
• almond flour
• salt
• butter
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough and stay in place when the bowl is turned upside down, about 5 minutes.
3. 3 Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
4. 4 Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
5. 5 Bake in the preheated oven for 9 minutes. Rotate the baking sheet and continue baking until macarons are shiny and rise slightly to form feet (ruffles around the edge), about 9 minutes more. Peel off parchment paper and allow to cool completely, about 30 minutes.
6. 6 Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
7. 7 Pipe a small amount of filling in the center on the flat side of 1 macaron; top with another macaron and press gently to sandwich together.

By Wendy

Ingredients

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

Instructions

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

By Lillie

Ingredients

• ✓ egg white
• butter
• white sugar
• white sugar
• vanilla extract
• all-purpose flour
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
2. 2 In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
3. 3 Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
4. 4 Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
5. 5 When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

By MBMCD

Ingredients

• ✓ egg white
• confectioners' sugar
• coconut flour
• white sugar
• raspberry
• butter
• confectioners sugar
• heavy cream

Instructions

1. 1 Sift confectioners' sugar into a medium bowl. Sift in coconut flour.
2. 2 Beat egg whites in a separate bowl using an electric mixer until white and foamy. Add white sugar slowly. Beat until mixture is glossy and forms stiff peaks.
3. 3 Sift the coconut flour mixture into the egg whites, a few tablespoons at a time, folding after each addition. Batter should be thick and gooey and able to fall off a spoon slowly like lava.
4. 4 Fit a piping bag with a coupler and a tip. Drop piping bag tip-down into a tall glass and fold edges down around the glass. Spoon batter into the bag. Gather edges and twist together.
5. 5 Holding the tip at a 90 degree angle, pipe batter onto a greased baking sheet to form individual macaron shells. Tap baking sheet onto a countertop to remove air bubbles. Let sit until dry, 15 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Bake in the preheated oven until tops are firm, 15 to 20 minutes.
8. 8 Puree raspberries in a food processor, adding water if using frozen raspberries. Strain out the seeds using a fine-mesh strainer.
9. 9 Beat butter and 1/2 the confectioners' sugar in a bowl using an electric mixer until combined. Add the remaining 1/2 and beat until creamy. Add raspberry puree and heavy cream; mix well to make the frosting.
10. 10 Spoon a small amount of frosting over the flat side of a macaron shell; cap with another shell. Repeat with the remaining filling and shells.

By Alex Michakis

Ingredients

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

Instructions

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

By MINKCHAN

Ingredients

• ✓ egg white
• butter
• sugar
• egg
• salt
• banana
• honey
• vanilla extract
• ginger
• cocoa powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
2. 2 Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
3. 3 Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
4. 4 Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
5. 5 Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.

By sugarandspite

Ingredients

• ✓ egg white
• vanilla extract
• salt
• white sugar
• egg yolk
• flour
• walnut
• confectioners' sugar
• heavy cream
• white sugar
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line the bottom and sides of a 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
2. 2 Beat egg whites, vanilla extract, and salt using an electric mixer in a mixing bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
3. 3 Beat egg yolks in a separate bowl using an electric mixer until thick and lemon-colored. Fold into egg white mixture. Fold in flour and chopped walnuts carefully until combined. Spread batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 12 minutes.
5. 5 Remove from the oven and let cool for 5 minutes. Loosen sides of cake; turn out onto a towel sprinkled with sifted confectioners' sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes.
6. 6 Roll cake and towel together starting at the narrow end. Let cool completely on a wire rack, 15 to 20 minutes.
7. 7 While cake cools, beat cold heavy cream and 1 tablespoon white sugar together in a mixing bowl using an electric mixer just until stiff peaks form.
8. 8 Unroll cake and spread with whipped cream, reserving some for topping. Re-roll cake and let chill in the refrigerator for at least 30 minutes. Top with dollops of whipped cream and walnut halves. Slice and serve.

By Calamity Anne

Ingredients

• ✓ egg white
• butter
• almond flour
• almond flour
• all-purpose flour
• confectioners' sugar
• confectioners' sugar
• demerara sugar
• cocoa powder
• baking powder
• pistachio

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease 12 small cake moulds well with butter.
2. 2 Melt 10 tablespoons butter in a saucepan until it becomes golden over medium-low heat. Remove from heat and let cool.
3. 3 Combine almond flour, all-purpose flour, confectioners' sugar, demerara sugar, cocoa powder, and baking powder in a bowl; stir together until well combined. Add unwhipped egg whites and mix until well combined. Add melted butter and pistachios. Pour batter into the prepared moulds.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the friands comes out clean, 30 to 35 minutes. Bon appetit!

By kitchenmemories

Ingredients

• ✓ egg white
• butter
• white sugar
• butter
• all-purpose flour
• milk
• orange liqueur
• orange zest
• egg yolk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich

Ingredients

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

Instructions

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

By John Mitzewich

Ingredients

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

Instructions

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

By Smart Cookie

Ingredients

• ✓ egg white
• heavy cream
• confectioners sugar
• cocoa powder
• vanilla extract
• egg yolk
• white sugar
• cocoa powder
• vanilla extract
• salt
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
2. 2 Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
3. 3 Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
4. 4 Immediately fold yolk mixture into whipped egg whites.
5. 5 Spread the batter evenly into the prepared pan.
6. 6 Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
7. 7 Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
8. 8 Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
9. 9 Unroll cake, and spread filling to within 1 inch of the edge.
10. 10 Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
11. 11 Enjoy!

By TYRARACHELE

Ingredients

• ✓ egg white
• butter
• white sugar
• cocoa powder
• cornstarch
• white sugar
• butter
• bread flour
• milk
• egg yolk
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ egg white
• butter
• all-purpose flour
• cheddar cheese
• egg
• water
• nonfat dry milk
• pumpkin puree
• sugar
• instant yeast
• salt
• turkey sausage
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ egg white
• butter
• shallot
• sole
• salmon fillet
• shrimp
• breadcrumb
• egg
• kosher salt
• cayenne pepper
• parsley
• water
• lemon
• butter
• parsley
• salt

Instructions

1. 1 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
2. 2 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
3. 3 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
4. 4 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
5. 5 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
6. 6 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
7. 7 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
8. 8 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
9. 9 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

By John Mitzewich

Ingredients

• ✓ egg white
• white sugar
• almond flour
• confectioners' sugar
• egg
• egg yolk
• all-purpose flour
• water
• white sugar
• instant coffee powder
• water
• instant coffee powder
• sugar
• water
• vanilla extract
• egg
• egg yolk
• butter
• dark chocolate
• milk
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
2. 2 Beat 6 egg whites in a glass, metal, or ceramic bowl with an electric mixer until soft peaks form. Slowly add 2 tablespoons white sugar and beat on high speed until whites are stiff and glossy.
3. 3 Beat almond flour, confectioners' sugar, 4 eggs, and 2 egg yolks in a separate bowl for 3 minutes. Add all-purpose flour and beat on low speed until combined; gently fold in egg whites. Divide batter between jelly roll pans; spread evenly.
4. 4 Bake in the preheated oven until lightly browned, about 5 minutes. Invert onto wire racks and peel off parchment paper; cool.
5. 5 While cake is cooling, combine ½ cup boiling water, ⅓ cup white sugar, and 1 ½ tablespoons coffee powder in a small bowl; stir until dissolved. Set coffee syrup aside.
6. 6 Combine 2 tablespoons boiling water and 2 tablespoons coffee powder in a separate small bowl; set coffee mixture aside for buttercream.
7. 7 Combine 1 cup white sugar, ¼ cup water, and vanilla extract in a small saucepan; bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into sugar syrup reaches 255 degrees F (124 degrees C).
8. 8 Meanwhile, beat 1 egg and 1 egg yolk together in the bowl of a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the bowl, beating continuously until the bottom of the bowl feels cool to the touch.
9. 9 Beat 14 tablespoons butter in a separate bowl until creamy. Gradually add butter to egg mixture, beating until frosting is fluffy. Add reserved coffee mixture; beat until well incorporated.
10. 10 Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan; pour over chocolate, then stir until melted and smooth. Whisk in 4 tablespoons butter until ganache looks smooth and creamy; cool.
11. 11 Cut cooled cake layers in half crosswise. Place halved cake layer on a rectangular serving plate. Sprinkle some coffee syrup over cake, then spread on an even layer of buttercream. Top with a second halved cake layer, sprinkle some coffee syrup over cake, and spread on an even layer of buttercream. Spread ½ ganache on top. Repeat with remaining each two halved cake layers, coffee syrup, and buttercream. Top cake with remaining ½ ganache.

By Brandi Rose