Pavlova (Egg White Meringue Dessert)
Not by chance, Anna Pavlova, the late Russian ballet dancer for whom the Pavlova dessert was named, was described as “ethereal, delicate and a little bit controversial.” This easy confection, which bears her name, has a short list of ingredients, but the final outcome is all about touch and skill, as she demonstrates. It has sparked far more controversy than it should have done in the first place. It is said that two separate nearby countries were responsible for invention and creation, respectively.
A sweet translation of sugar transformed into cumulous clouds, it is one of the greatest carriers for seasonal fruit, whipped cream, sorbet, and frozen yogurt.
I hope you enjoy it.
Elise Bauer is a woman who works in the fashion industry.
How to Make Pavlova: Working With Egg Whites
Pavlova is a cause to appreciate the finicky, hard-working, all-purpose egg white. It is sweet, crispy, and meltingly soft all at the same time. Egg white-based confections are at their finest when you understand how to properly manage this critical component of the egg. An egg white is made entirely of protein. When egg whites are room temperature to begin with, they will get larger and stronger as they are whipped. As a result, it’s ideal to begin whipping egg whites at a slower speed and gradually increase the speed as you come closer to the desired consistency.
- Take the eggs out of the refrigerator the night before you want to use them, or set them in a dish of warm water for approximately 10 minutes to remove the cold from them.
- Using a clean container, carefully crack the eggs in half and gently toss the yolk back and forth between the eggshell halves, dripping the egg white into it.
- The following tip: If you acquire a piece of shell in your egg whites, they will sink to the bottom and be easy to notice and remove when it is time to utilize the egg whites.
- The majority of custards, such as pastry cream and stovetop pudding, are made with egg yolks.
- The addition of an acid such as cream of tartar (a dry acid) or vinegar will aid in the formation of a firmer meringue.
You have the option of using either. If you’re using cream of tartar, make sure to incorporate it into the egg whites from the start. Pour the vinegar in with the vanilla extract at the end of the process if you are using it.
- To make the meringue, combine 1 1/2 teaspoons pure vanilla essence with 1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar and whisk until smooth and fluffy. 3 / 4 cup (approximately 6) big egg whites, ideally at room temperature
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons cornstarch For the topping, combine 2 pints fresh or frozen berries with 1/4 cup sugar and whipped cream to taste.
- Preparing the baking sheet and preheating the oven: Preheat the oven to 275°F with a rack in the centre of the oven and the oven door slightly ajar. Prepare a large baking sheet by lining it with parchment paper. In a small cup, combine the vanilla essence and vinegar (if using). In a small bowl, whisk together the cornstarch and sugar until smooth. Using an electric mixer, whip the egg whites, cream of tartar (if using), and salt until stiff. Whip the egg whites, cream of tartar (if using), and salt in a large mixing bowl fitted with a whisk attachment on low speed for 2 to 3 minutes, or until soft peaks/trails begin to appear and the egg white bubbles are extremely little and consistent, around 2 to 3 minutes. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
- Combine the sugar-cornstarch combination, the vanilla, and the whipping cream: Increase the speed to medium-high, gently and gradually sprinkling in the sugar-cornstarch combination until the desired consistency is reached. The vanilla extract and, if you didn’t use cream of tartar, the vinegar should be added gently after the dry ingredients have been combined for a few minutes. Slowly increase the speed of the mixer and continue to beat until the meringue is glossy and firm peaks form when the whisk is lifted, about 4 to 5 minutes. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s meringues are piped as follows: Pipe or spoon the meringue onto a baking sheet that has been prepared with parchment paper or a silicone liner, creating 8 to 10 big circular mounds that are 3 inches in diameter. Create an indentation in the centre of the mound with the back of a spoon to serve as a holding place for the filling once the meringue has been cooked. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Bake: Place a baking sheet in the oven at 275 degrees Fahrenheit and reduce the temperature to 250 degrees Fahrenheit. 40-50 minutes, or until the meringues are crisp, dry to the touch on the outside, and white in color (about 50-60 minutes) (not tan-colored or cracked). The interiors should have a consistency similar to that of marshmallows. During the baking process, check on the meringues at least twice. Reduce the temperature by 25 degrees and flip the pan around if they look to be turning color or cracking. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. To cool, carefully remove the baked goods from the baking sheet and place them on a wire rack to cool. If your house is not humid, the meringues will keep for up to a week in a properly sealed container or individually wrapped at room temperature. Serve: Place your choice filling (lemon curd, raspberry or blueberry sauce, and freshly whipped cream) on top of the cake and serve
Sauce or Filling Directions
You may also prepare berry sauce by heating several pints of fresh or frozen berries in a medium pot with approximately 1/4 cup sugar until bubbly and slightly thickened. Cook for 5 to 10 minutes on medium heat, stirring once or twice, depending on how much the berries are breaking apart. Remove from the heat and set aside to cool. Links to Related Resources:Chocolate Pavlova with Raspberries Elise Bauer’s Simply Recipes may be found here.
What to Do With All Those Extra Egg Whites
Eggs are a little bit of an obsession around these parts. Okay, a great deal. Eggs are a favorite of ours for breakfast and dinner. (To be honest, we’ll eat an egg with practically any meal.) – We’ve spoken about how to cook them in a variety of ways, including frying, baking, boiling, and poaching. We’ve discussed how to separate eggs as well as how to temper them in this section. We’ve learned about the proper method to crack an egg, what to do with leftover egg yolks, and how to bake with fewer (or bigger) eggs as a result of our collective experience.
Undeniably Rachael, a member of our community, just created a meal that called for nine egg yolks, and she’s wondering what she should do with all of the excess egg whites she had leftover.
Recipes for egg whites abound, ranging from lemon meringue pie to meringue cookies that are inspired by our favorite ice cream tastes.
1.Meringue Cookies Swirled With Jam
Egg whites are best used to make meringue, and these jammy cookies are a delicious twist on the classic French delicacy, made even sweeter by a swirl of your favorite fruit preserves.
2.Effortless Angel’s Food Cake
Put your leftover egg whites to good use in this delicate and supple angel food cake recipe if you have a lot (in fact, a dozen).
Using only one egg white, these handmade marshmallows, which are sprinkled with powdered sugar and cornstarch, get a little bit of substance.
4.Double-Chocolate French Macarons
Due to the presence of delicate components like as almond flour and egg whites in French macarons, they can be difficult to make and bake well. Using an electric mixer, whisk the egg whites until they form firm peaks, then fold them into the almond flour, powdered sugar, and cocoa powder. As an added bonus, they are gluten-free!
5.Sprinkle Macaron “Cake”
It’s possible that you’re like Erin Jeanne McDowell’s niece, who would like to have a dozen French macarons for your birthday rather than the customary yellow or chocolate cake. Using layers of big macaron shells and a confetti-style cake batter icing, you can transform the small pastry into a full-on party-ready confection.
In order to prepare this delicate and delectable delicacy, you’ll need six big egg whites. The soufflé’s unique cloudlike texture and airiness are achieved by the use of beaten egg whites, and the chocolate taste will melt in your lips (particularly if the soufflé is served warm, as it should be).
7.Minty Oreo Meringue Cookies
Two desserts in one convenient package!
These meringue cookies were inspired by a couple scoops of mint chocolate chip ice cream (the green-tinted variety, of course), and they’re the ideal reason to use up any extra egg whites.
8.Berries and Cream Pavlova
The first time you try pavlova, you’re in for an unforgettable experience. Whipped cream with macerated strawberries is swirled into a crispy meringue shell and topped with the most decadent strawberries you’ve ever had.
For cake and pie tops, recipe creator Erin Jeanne McDowell relies on this Italian meringue, which she makes from scratch all of the time. Because it’s so sturdy, and it whips up gorgeously glossy, thick, and shining when used as a foundation.” Cooking a sugar syrup and then whisking in the hot syrup to whipped egg whites is how she makes it, according to her.
10.Lemon Chiffon Layer Cake
The miracle of a chiffon cake is that it manages to taste as light as air while baking and remains trustworthy throughout the process (meaning no tragic sinking). Extra-lemony cake is layered with lemon curd, lemon buttercream, and lemon syrup for a bright, citrusy flavor.
11.Alice Medrich’s New Classic Coconut Macaroons
These four-ingredient coconut macaroons receive their body from beaten egg whites, which are formed into firm peaks and then folded in with shredded coconut, sugar, and vanilla essence, which are always a fan favorite.
12.Edna Lewis’ Cheese Soufflé
Many people are terrified by the prospect of making a cheese soufflé, but with this tried-and-true recipe and Sohla El-direction, Waylly’s you too can master the skill of making a sharp soufflé that will soar rather than sink.
According to Erin Jeanne McDowell, our Resident Baking BFF, making nougat is fairly simple compared to other candy recipes she has tried. All you need are egg whites, granulated sugar, corn syrup, and a vanilla bean to make this dessert.
14.3-Ingredient Oreo Meringues
In the words of recipe creator and all-around sweet tooth Eric Kim, “With only three ingredients (egg whites, sugar, and Oreos), the easiest, chewiest pantry treat is yours at the flick of a whisk.”
15.Fresh Cherry Slab-Pavlova (Slablova)
This cream-filled, crowd-pleasing dessert is a cross between alab pie and a pavlova, and it’s sprinkled with macerated cherries to make it extra festive. I’d love to know what your favorite techniques are to use leftover egg whites. Fill in the blanks with your thoughts on the question on the Hotline or continue the debate in the comments section below!
Dessert Recipes for Leftover Egg Whites
Coconut Custard Meringue Pie by Vertamae GrosvenorDelicate angel food cake and light-as-air meringue are just two of the sweets that can be made from leftover egg whites, as shown by Chef Vertamae.
Raspberry Swirl Angel Food Cake
Angel Food Cake with a Raspberry Swirl Angel food cake prepared from scratch is infused with a gentle swirl of fresh raspberries, giving it a light fruity flavor. It has no fat or cholesterol, as is true of all angel food cakes. Angel Food Cake with a Raspberry Swirl Advertisement Advertisement
Coconut Macaroons are a delicious treat. This cookie recipe is so ridiculously basic that it has become a crowd-pleasing staple in all of our years of research and testing. These cookies are delicious on their own, but dipping the bottoms in chocolate adds an effortless touch of luxury (and looks eye-catching on a cookie tray). Coconut Macaroons are a delicious treat.
We’ve stacked two semisoft meringue “cake” layers with vanilla ice cream, whipped cream, and fruit to create our double-decker rendition of the Wisconsin supper club favorite. You may prepare the whipped cream and meringue layers up to 24 hours in advance of serving (tightly cover the latter).
The torte should not be assembled until just before serving—and lots of guests should be brought in. It’s a treat that you can eat all at once since it’s quick to melt. Advertisement for Schaum Torte
Almond Meringue Bark
Almond Meringue Bark is a delicious dessert. Spreading meringue thinly and baking it until it is shatteringly crisp are the steps in making this beginner-level confection (so much simpler than piping into kisses). Consume it on its own, or use it to garnish fruit salads, whipped cream, or an ice cream sundae, similar to toasted marshmallows with nutty flavors. Almond Meringue Bark is a delicious dessert.
Wee White Layer Cake
A Miniature White Layer Cake This 6-inch cake, which has two soft layers and an almond-kissed buttercream, is the stuff that birthday memories are built of—only in a smaller size. A Miniature White Layer Cake
Mocha Meringue Kisses
Meringue Kisses with a Mocha Flavour Fat-free and low in calories, these light as air sweet kisses are scented with cocoa and espresso powders and have just 32 calories each kiss. Meringue Kisses with a Mocha Flavour Advertisement Advertisement
Meringue with Chocolate and Berries
Macaroons with hazelnuts Our favorite way to serve these simple, delicate drop cookies is plain; but, if you want to dress them up a little more, dip the bottoms of the cold cookies in melted bittersweet chocolate. Macaroons with hazelnuts
Meringue-Topped Raspberry Cupcakes
Cupcakes with a Meringue Glaze and a Raspberry Filling These cupcakes are flavored with either raspberry juice or raspberry liqueur, and the meringue on top is very light. To finish, press a raspberry into the meringue for a decorative flourish. Cupcakes with a Meringue Glaze and a Raspberry Filling Advertisement
Star Mint Meringues
Meringues with Star Mint Filling These light and airy meringues are a low-calorie alternative to traditional Christmas treats. They can be prepared in less than 20 minutes. Meringues with Star Mint Filling
Chocolate-Dipped Coconut Macaroon Cookies
Cookies made with chocolate-dipped coconut macaroons This recipe for chewy cookies may be prepared up to three months in advance of the holiday season. Simply place the cookies between waxed paper in an airtight container and freeze until solid. After thawing them, dip the bottoms of the cookies in melted chocolate when you’re ready to serve them. Cookies made with chocolate-dipped coconut macaroons
Pavlova with chocolate ganache It is common in New Zealand and Australia to offer this decadent dessert at summer festivities, where fresh fruit is layered on top of crispy-chewy meringue and whipped cream. Advertisement for Chocolate Pavlova
Vertamae Grosvenor’s Coconut Custard Meringue Pie
Vertamae Grosvenor rsquo;s Coconut Custard Meringue Pie is a delicious dessert.
What to Do With Extra Egg Whites
When I’m requested to bring dessert to a party or event, I prepare this rich and delectable torte from scratch. Reduce the amount of calories in the whipped topping to make a lighter version. Auburn, Massachusetts resident Christine McCullough sent in this message: 2/60
Meringue Shells with Lemon Curd
A stunning dessert of meringue shells filled with bright lemon curd is one of our favorites. It has a sweet and tangy flavor, as well as being crispy and fluffy. Whipped cream and berries are used to decorate this lemon curd dish. —Kris Brill of Milwaukee, Wisconsin says: 3/60
Orange Dream Angel Food Cake
Because a tinge of orange flavor is blended into each slice of this angel food cake, it is transformed into a delightful pleasure.
When put on individual dessert plates, the orange hue of the cake makes the pieces seem particularly attractive. —Lauren Osborne, from Holtwood, Pennsylvania. 4/60
There’s a delicious chocolate surprise hidden inside these delicious kisses. Every year at Christmas, they’re the first option for my spouse. • Tami Henke from Lockport, Illinois 5/60
First-Place Coconut Macaroons
I won a first-place award at the county fair with these coconut macaroons, which are a personal favorite of my husband. Particularly appealing to me is the fact that this recipe yields a modest enough amount for the two of us to enjoy without having too much left over. Penny Ann Habeck of Shawano, Wisconsin, sent in this message. 6/60
Chocolate Angel Cake
When I was married in 1944, I couldn’t even boil water on the stove. My beautiful mother-in-law taught me how to make the lightest angel food cakes imaginable, a speciality of hers. This chocolate variation is a simple and visually appealing dessert. • Joyce Shiffler (Colorado Springs, Colorado) says: 7/60
Besides being entertaining, they are also low in fat! — Lynn Bernstetter lives in the Minnesota town of Lake Elmo. 8/60
Moist Lemon Angel Cake Roll
This lovely cake roll, which is tart and sweet, will appeal to any lemon lover’s taste buds. With its fluffy, angel food texture, this guilt-free treat is even more delicious. — Ninety-first episode of Taste of Home Test Kitchen
Glazed Chocolate Angel Food Cake
Rich chocolate glaze is drizzled over the top, adding an exquisite touch that will leave guests wanting more. With only 3g of fat per slice, this is a dessert you’ll want to enjoy year after year! – • Mary Relyea, a resident of Canastota, New York 10/60
Chocolate S’mores Tart
I made this dessert for my children, who like roasting marshmallows over an open fire pit. It’s a very luxurious experience. Our favorite part is the fluffy marshmallow topping, which we can’t get enough of. —Dina Crowell, Fredericksburg, Virginia 11/60
Pineapple Orange Cake
This is one of my all-time favorite desserts. It’s wet and light, yet it’s also really fulfilling. It’s something I’ve been working on for years, and it’s virtually guilt-free now. — Pam Sjolund of Columbia, South Carolina, sent in this photo. 12/60
Classic Make-Ahead Mashed Potatoes
These mashed potatoes, which I prepare ahead of time, save me a great deal of time on Christmas day. There will be no more hurriedly whipping the potatoes while hungry relatives and visitors gather around the kitchen table! The following is an email from Marty Rummel of Trout Lake, Washington 13/60
Lemon Meringue Angel Cake
It has been said that this dish tastes just like a lemon meringue pie and that it is the greatest angel food cake anybody could ever hope to have. I agree. It is delicious to serve, and each slice contains nearly little fat, so I’m not sure about any of that. Sharon Kurtz of Emmaus, Pennsylvania, sent this message. 14/60
Make a double batch of these delicious cookies because they won’t last long! — Carol Kitchens of Ridgeland, Mississippi, is a writer. 15/60
Healthy Chicken Dumpling Soup
My husband was taken in by this low-fat meal, and I’m confident that your family will be as well. A flavorful soup, meaty chicken, and rich dumplings all combine to create a dish that is both filling and delicious.—Brenda White of Morrison, Illinois16/60
Chocolate Crinkle Cookies
For the first time, when I made this luscious, fudgy chocolate crinkle cookie recipe, my three preschool children went crazy over them!
I prefer these, though, because they are lower in fat and are simple to prepare and bake. —Maria Groff of Ephrata, Pennsylvania 17/60
LimeGin Coconut Macaroons
We have an annual cookie exchange when we choose a queen, and I brought delicious lime and coconut macaroons along. I was crowned emperor! Melissa Kirkpatrick, of Angel Fire, New Mexico, provided the following statement: 18/60
These crisp, delicate biscuits are as light as a feather and may be eaten with a spoon. Every bite has a wonderful and delectable surprise in the form of little chocolate chips and chopped nuts. Mom is well aware that this delightful dessert is an appropriate conclusion to a substantial dinner. —Gloria Grant of Sterling, Illinois says: 19/60
Lady Baltimore Cake
I initially prepared this cake for my father’s birthday, and it has since been his favorite and only cake request. This cake has a diverse flavor profile and is one-of-a-kind. • Cleo Gonske from Redding, California says: 20/60
Coconut Tres Leches Cupcakes
These cupcakes are incredibly moist because to the addition of three different types of milk. The addition of toasted coconut on top is a beautiful finishing touch. Test Kitchen 21/60 —Taste of Home Test Kitchen
Coconut Pecan Pie
To finish, we layer on sliced bananas, whipped cream, then even more sliced bananas. I obtained the recipe from my mother, who got it from a potholder she bought at the Patti’s 1880s Settlement in Grand Rivers, Kentucky in the early 1900s. Paducah resident Jennifer Choisser contributed to this article. 22/60
If you enjoy Yule logs and pumpkin rolls, you’ll enjoy my Swedish speciality, created with hazelnut meringue, as much as I do. Every time I bring it anywhere, people are just taken aback. —Catherine Walbridge, Boise, Idaho 23/60
Cherry Nut Cake
This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes: 24/60
Cornmeal Towers with StrawberriesCream
My children like assisting me in the construction of these structures. They measure, combine, stir, and stack the ingredients. It’s a family tradition that makes for a refreshing summer breakfast or dessert. Jossey Shapiro, from San Francisco, California. 25/60
Toffee Angel Food Cake
Angel food cake is made even more decadent by the addition of chopped toffee pieces and whipped cream to enhance the sweet flavor and light, moist texture. Refrigerate the cake for at least an hour before serving to provide the best possible outcomes. Fogelsville, Pennsylvania resident Collette Gaugler contributed to this article. 26/60
Vanilla Meringue Cookies
Are you interested in learning how to create meringues? This recipe for meringue cookies produces light and airy nibbles. It’s the ideal fat-free treat for when you’re truly needing something sweet. —Jenni Sharp from Milwaukee, Wisconsin. 27/60
Beef Taco Lasagna
This recipe creates enough for two large baking pans. Freeze one or both of them for later enjoyment. • Stacey Compton, a resident of Toledo, Ohio 28/60
Best Angel Food Cake
A friend of ours prepared this beautiful angel food cake for our daughter’s wedding, using a recipe she’s been using for decades.
It is, without a doubt, one of the greatest angel food cake recipes I have come across. Slices can be served simply or topped with fresh fruit for a festive presentation. Doon, Iowa29/60: Marilyn Niemeyer of Doon, Iowa
If you didn’t know they were low in fat, you’d never guess these moist and fudgy squares were packed with such a deep chocolate taste. They’re perfect for bringing to bake sales and family gatherings, among other things. I like to decorate them with festive sugar sprinkles throughout the holidays. Debra Anderson, from Joplin, Missouri 30/60
Strawberry Jam Cake
Every year, I create a unique Strawberry Jam Cake for the Relay for Life cake raffle, and this year is no exception. It has raised a significant amount of money for a worthy cause. — Tammy Urbina, a resident of Warner Robins, Georgia, on 31/60
Those who enjoy peppermint will be unable to get enough of these light and airy pleasures. They make wonderful Christmas gifts, as well as nice snacks to share around when company come to see you. —Dixie Terry of Goreville, Illinois, who wrote: 32/60
Almond Fudge Cake
People are surprised to learn that this decadent, rich, and soft cake is actually a light dessert. The rich chocolate flavor and fruity sauce are two of my favorite things about this dish. Mister Pickerel, from Columbia, Missouri 33/60
Chive Crab Cakes
These delectable crab cakes are ideal for serving as appetizers or as a light meal when served with a salad. Cindy Worth of Lapwai, Idaho, sent in this message. 34/60
Vanilla Bean Angel Food Cake
Angel food cake is the go-to base for creating amazing desserts since it is so forgiving. Serve it with a simple glaze, or top it with fresh fruit, chocolate sauce, or nuts sprinkling for a more festive presentation. A letter from Milwaukee, Wisconsin resident Leah Rekau 35/60
Strawberry-Hazelnut Meringue Shortcakes
Strawberry picking is permitted on strawberry farms throughout the summer months. Strawberries are paired with a crisp hazelnut meringue biscuit in this recipe. Barra Brook of Rhinelander, Wisconsin, sent in this message. 36/60
Without these delicate and fluffy confections on my dessert tray, a party just isn’t a party anymore. Due to the fact that you can substitute any flavor of gelatin for the cherry gelatin, this recipe is extremely adaptable. Crystal Ralph-Haughn, of Bartlesville, Oklahoma, sent in this message. 37/60
I couldn’t help but share the recipe for these drop cookies that my mother created. The flavor is as delicate as a cloud, and it is absolutely divine. —Leslie Link-Terry of Greendale, Wisconsin, who contributed to this article 38/60
Lemon Curd-Filled Angel Food Cake
In order to produce a bright and cheery angel food cake, we make a lemon curd filling using mascarpone and cream cheese, and then sprinkle the cake with a lemony, sweet glaze. A letter from Milwaukee, Wisconsin resident Leah Rekau 39/60
Mini Meringue Pumpkins
Make enough sweets for a pumpkin patch’s worth of Halloween party visitors and you’ll be able to cast a delicious spell on them. It’s simple to make Halloween-themed cookies with this basic meringue recipe that has been flavored with pumpkin flavor. — Milwaukee, Wisconsin is home to the Taste of Home Test Kitchen. 40/60
If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do.
To create a fun appearance, chocolate sandwich cookies are combined in with the mixture and pushed into the sweet and creamy frosting before baking. “41/60,” says Pat Habiger of Spearville, Kansas.
Vanilla Bean Cake with White Chocolate Ganache
This cake is a standout dish with a taste that will linger in your memory for days. Feel free to use your preferred jam in place of the raspberry preserves and to personalize this classic delicacy. Lisa Bogar of Coventry, Vermont, sent in this message. 42/60
Chocolate-Coconut Angel Cupcakes
My guests never seem to be happy with just one of these, which is understandable given how light they are. Bernice Janowski from Stevens Point, Wisconsin, says she likes them because of their meringue-like topping and the chocolate and coconut filling. 43/60
When you have cookies that melt in your mouth and are almost completely fat-free, it’s no surprise that these crispy meringue morsels disappear as quickly as they are made. They are well-liked by their friends and family. Jo Ann Blomquest of Freeport, Illinois, sent this message. 45/60
Chocolate-Dipped Strawberry Meringue Roses
Alternatively, you may crumble them into a dish of strawberries and whipped cream and serve them that way. When I shared that notion on my blog, utry.it, the response was overwhelmingly positive. Anaheim, California resident Amy Tong writes: 46/60
Moist Lemon Chiffon Cake
When drizzled with the sweet-tart lemon glaze, this light and fluffy cake is a genuine delight. Reba Baird (Salt Lake City, Utah) writes: 47/60
After a heavy Christmas feast, my family and friends enjoy a sweet treat to brighten their spirits. These delectable treats are the ideal match for the occasion. If you’re making six dozen cookies, or if you want to make shipping them easier, omit the Nutella and sprinkle with cocoa instead. Mrs. Lorraine Caland of Shuniah, Ontario, provided the following statement: 48/60
Mocha Baked Alaskas
You may prepare these baked Alaskas ahead of time and freeze them for up to 24 hours before serving them. KERRY DINGWALL of Ponte Vedra, Florida contributed to this article. 49/60
Mint Angel Cake
When guests see this beautiful cake, they will be compelled to save space for dessert! Crushed mint candies can be sprinkled on top for a simple garnish. In Stratford, Ont., Agnes Ward writes: 50/60
Stained Glass Cherry Macaroons
Macaroons are a classic dessert that has become a family favorite in our home. Whenever I put out a cookie tray, these cheery morsels are always the first to vanish. Madison, Georgia, resident Jamie Jones 51/60
Special Raspberry Torte
This berry-topped cake, which is flavored with raspberry preserves, lemon zest, and handmade buttercream frosting, is usually a hit with guests. It’s my mother’s all-time favorite dish. — Lori Lee Daniels of Beverly, West Virginia, is a writer. 52/60
Hungarian Walnut Cookies
As a youngster, I always looked forward to enjoying these delectable treats around the holidays. Now I prepare them for my own family as a special treat. Sharon Kurtz of Emmaus, Pennsylvania, sent this message. 53/60
Pumpkin Pie Custard
Instead of pumpkin pie, try this delectable light holiday treat that is full of flavor. After bringing this delicious delicacy to a family gathering, my husband’s aunt shared the recipe with us. The following is from Nancy Zimmerman of Cape May Court House in New Jersey: 54/60
Easter Meringue Cups
When your guests arrive at your dessert table, they will pause to “ooh” and “ahh” at these crisp meringue shells filled with lemon curd.
Serve them with fresh fruit on top and they’ll look especially lovely when served with a spring dinner. —Taste of Home Test Kitchen55 out of 60 points
Angel Food Cake
The texture of this angel food cake is entirely different from the texture of angel food cakes made from a mix. We like it all year long, either simple or with berries and whipped cream on top, depending on the season. —Lucile H. Proctor, Panguitch, Utah56/60 Lucile H. Proctor
Favorite Coconut Cake
Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message. 57/60
Italian Pignoli Cookies
Cookies are the gems in the crown of Italian confectionery. I can’t let a holiday pass without whipping up a batch of these classic almond biscuits, which are rolled with mild pine nuts. Somerville, Massachusetts resident Maria Regakis 59/60
Mini Neapolitan Baked Alaskas
Surprise, surprise—ice there’s cream hidden within these miniature showstoppers! The beautiful presentation will be a hit with the dinner party attendees. — 60/60 in the Taste of Home Test Kitchen
Sherbet-Filled Angel Food Cake
Take a look at this creative method to serve angel food cake: It can be filled with sherbet or ice cream. We finish this cake with a tangy, sweet lime icing to bring it all together. A letter from Milwaukee, Wisconsin resident Leah Rekau The original publication date was February 15, 2018.
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Perfect Egg White Cookies w/ Tips & Video
Liz Bergon contributed to this article. The 2nd of March, 2017 (updated on 5/26/21) With only four ingredients, meringue cookies are airy, ethereal sweets that taste like heaven! They will melt in your tongue and tempt your sweet craving with their egg white flavor! This simple meringue cookie recipe is sure to become a family favorite of yours. Whenever you have extra egg whites, whip up a batch! I’ll walk you through every step of the procedure so that your first try is flawless!
Why You Should Make
- This meringue cookie recipe can be customized with the addition of food coloring and flavorings, but they are the most basic and straightforward meringue cookies you’ll ever make. Although this recipe may be customized with the addition of food coloring and flavorings, they are the most basic and straightforward meringue cookies. Only four ingredients and a few simple procedures are required to prepare these delectable morsels. When I came across this elegantStrawberry Meringues Recipefrom Pint Sized Baker, it reminded me that an average meringue cookie recipe may be the foundation for a wonderful dessert, as well as deliciousegg white cookies.
A Versatile Easy Meringue Cookies Recipe
Because these meringue cookies will be used into a fabulousStrawberry Eton Messdessert that will be shown on Sunday, I didn’t add any vanilla to ensure that they remained a gorgeous, pure white color throughout. Imagine the possibilities with these egg white cookies: green for St. Patrick’s Day, pink and peppermint for Valentine’s Day, pastel hues for Easter.the possibilities are endless. This is a delightful cookie to make at any time of year!
Tips for Making the Best Meringue Cookies
Since I was a teen, I’ve been creating meringue as a hobby. I used to make lemon meringue pie as a specialty, and my family was bold enough to try it! I’m not sure I knew all of the secrets to producing the greatest meringues back then, but I have picked quite a few pointers along the way. Making basic meringue cookies, as well as cream pies and pavlova, are all straightforward tasks that may be accomplished with these instructions.
- Egg whites that are at room temperature will give your meringue cookies more volume and will make it easier for the sugar to dissolve. Make certain that the egg whites are whipped to soft peaks before adding any sugar.
- It is easier to dissolve superfine sugar(affiliate link) than standard granulated sugar
- My mother taught me to press a small amount of whipped meringue between my fingers to feel for sugar particles. You may feel a few, but the most of them should be dissolved for the optimum outcome.
- To make beautiful meringues, slowly pour in the sugar. Don’t try to hurry the procedure. Add one tablespoon at a time, stirring constantly, and wait about a minute before adding more
- PRO-TIP: Make certain that your mixing bowl and beater are completely clean before beginning. If there is even a trace of oil (which includes any egg yolk), the egg whites will not become white and billowy.
- When separating your eggs, be sure to crack them on a level surface (not the edge of your bowl) and separate them while they are still cool (i.e., just out of the refrigerator) to avoid getting any egg yolks in your whites. Not only that, but it’s also a good idea not to separate them over a bowl of egg whites because doing so nearly always results in a small amount of yolk getting into the other whites and you having to start over.
- It was decided not to use any vanilla in order to make the egg white cookies as white as possible, but feel free to use a small amount of vanilla if that is your choice. Vanilla meringue cookies are also delicious on their own or in a recipe
- They are also available in a variety of flavors. Cooled Vanilla Meringue Cookies can be kept in an airtight container at room temperature for up to 2 weeks, or longer in the freezer for up to 3 months.
Frequently Asked Questions About Egg White Cookies
The idea is to keep the humidity out of your meringue cookies after they have been baked and cooled. Their storage options include room temperature, refrigerator, or freezer storage. Airtight containers should be used to package and protect them during transport.
How Long Do Meringue Cookies Last?
Meringue cookies may be kept fresh for up to 2 weeks if they are stored in a cool, dry location.
They may be stored in the freezer for a number of months.
Why Did My Meringue Fail?
Meringue can be difficult to work with. The most prevalent cause of failed meringue is the introduction of oil or grease into the egg white mixture. Depending on the cause, it might be due to a particle of egg yolk contaminating the egg whites or due to a little amount of oil left in the mixing bowl or beater. In addition, the egg whites must be beaten before beginning to gradually add the sugar. Excessive beating of the egg whites until they seem dry might sometimes result in a failed meringue attempt.
What to Make with Leftover Egg Yolks:
You can always add some extra yolks to a large batch of scrambled eggs on a Sunday morning, but here are some more egg yolk recipe ideas for you to try instead. Any creme brulee recipe, such as myClassic Creme Brulee, which calls for 7 egg yolks, or myWhite Chocolate Creme Brulee, which calls for 4 egg yolks, will work. Pots de Cremeuses à l’Irish Cream 6 yolks of eggs If you make these easy meringue cookies and then a rich dessert with the remaining yolks, you’ll have two wonderful desserts on your hands!
More Recipes You’ll Love:
Here are some additional ideas for what to do with any leftover egg whites you may have. In addition, some of my other favorite treats.
- Pint Sized Baker has a recipe for Strawberry Meringues that uses 4 egg whites
- A recipe for Lemon Souffle that uses 9 egg whites
- A recipe for Layered Chocolate Meringue Cake that uses 6 egg whites
- A recipe for Chocolate Velvet Pie with Meringue Crust that uses 3 egg whites
- A recipe for Strawberry Souffle that uses 4 egg whites
- A recipe for Strawberry Souffle that uses 7 egg whites
- A recipe for More of the Best Dessert Recipes
- More of the Best Cookie Recipes
- And more.
Meringues are made using only four ingredients, making them extremely simple to make. They’re really simple to put together and will leave your taste buds tingling with delight. Adding vanilla would make these cookies less than perfectly white, therefore I don’t recommend it. If you really want to indulge, you can add a quarter teaspoon of pure vanilla essence. Other flavorings will also be effective.
- Make sure the egg whites are at room temperature before using them. Cream of Tartar– the acid in the cream of tartar helps to stabilize the egg whites. In the event that you don’t have cream of tartar on hand, you may use two times the amount of white vinegar or lemon juice. 1 teaspoon salt- Salt is essential in enhancing the flavor of sweets. White, Granulated Sugar– Although superfine sugar is recommended since it melts more easily into the egg whites, I’ve had luck using ordinary, granulated sugar on a number of occasions as well. If your store has Domino sugar, you’ll locate their superfine sugar in the baking aisle if your market carries it as well. You may also create your own by processing sugar in a food processor for 30 seconds (however some study suggests that producing your own will not produce superfine sugar of the same quality as purchased superfine sugar)
- A mixture of 2 egg whites at room temperature, 1/4 teaspoon cream of tartar, a pinch of salt, and 1/2 cup sugar (superfine sugar is desirable, but not required).
- Preheat the oven to 225 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet (or two) by lining it with parchment paper. In a large mixing basin, whisk together the egg whites until foamy. In a separate bowl, combine the cream of tartar with a teaspoon of salt and whisk until soft peaks form. Mix on low speed until sugar is completely dissolved and stiff peaks form
- While the mixer is running, gently add sugar, one tablespoon at a time. Scoop or pipe portions of the meringue onto the baking sheet that has been prepared, placing them roughly 2 inches apart. Bake for 45 minutes and then turn off the oven. Continue baking for 1 hour without opening the door (the total time spent baking is 1 hour 45 minutes, although the oven is only turned on for the first 45 minutes)
- Remove from oven and set aside.
If you want to keep your meringues fresh, put them in an airtight container after they have reached room temperature. The amount of meringue cookies you get depends on the size of your cookies.
2 cookies are required. The following is the amount of food per serving: Calories:35 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:0mg Sodium:20mg Carbohydrates:8g Fiber:0g Sugar:8g Protein:1g Please keep in mind that this post may include affiliate links; please see my Disclosure Policy for more information. I receive a small commission from any purchases you make after clicking on these links, and there is no additional cost to you.
What to Do With Leftover Egg Whites
Making creamybutterscotch pudding, light and springyfresh spaghetti or a fluffy loaf ofhomemade challah are all examples of dishes in which egg yolks are used to great effect but egg whites are thrown in large quantities. (Do you have the inverse problem? We have lots of ideas on what to do with extra egg yolks for you, as well.) Despite the fact that I’m fine with tossing an egg white or two down the drain every now and then, I’d prefer to put every item in my kitchen to good use whenever possible.
However, you are not need to use them immediately; whites may be stored in the freezer for up to many months.
Moreover, whether they’re fresh or defrosted, they’re essential to some of our favorite dishes, such as glossy meringue, General Tso’s chicken, frothy drinks, and even a superior-to-store-bought, yolk-free mayonnaise.
Before you get started, it’s important to remember that all of our recipes ask for big eggs, and if you plan to save the whites for later use, it’s a good idea to mark the container with the number of eggs it contains to avoid confusion.
Is it too late for that now? To avoid this, just use a digital scale and refer to the weight specified in our recipes instead.
Light, Airy Cheese Soufflé
Most home chefs are intimidated by the prospect of cooking soufflés since they have a reputation for being plain difficult to prepare. Fears of burning and collapsing are a thing of the past thanks to our flawless technique. When it comes to making a soufflé, science is on your side: if your eggs are sufficiently whisked, they will rise to form a high soufflé without difficulty (and use up five of your leftover whites in the process). This specific soufflé has a significant amount of cheese. We prefer Gruyère, but any semi-firm cheese would do, as long as it is not too strong.
Angel Food Cake
Angel food cake is a famous crowd-pleaser, but it has been known to collapse in the oven, making it a hard task for even the most skilled bakers to complete. The reason for this is because most recipes begin with a fragile, frothy French meringue base that is prone to under or over-beating, weeping, and even shattering when handled improperly. Our method avoids these frequent hazards by beating cold egg whites and sugar until they produce a smooth, stable foundation with a texture similar to that of soft-serve ice cream, which is then chilled until firm.
As a result, what happened?
Not to mention that we have a toasted sugar angel food cakeinfused with caramel overtones, a lighter, mellowermaple sugar angel food cake, and even a gluten-free version of the original to choose from, just in case you were curious.
Lofthouse-Style Frosted Sugar Cookies
Because of the use of bleached cake flour, these soft Lofthouse-style cookies have a cake-like flavor and firmness, but their velvety texture and light color may be attributed to the use of egg whites and a little amount of cream. Not only do they taste better than the sort that comes in a box, but you can customize them for every occasion by decorating them with icing and sprinkles in the colors of your choosing. Get the recipe for Lofthouse-Style Frosted Sugar Cookies by clicking on the link.
A perfectly fine sugar cookie can be ruined by an overly sugary, gluey frosting, and there’s nothing like it. In this recipe, we lighten the sweetness of the sugar by using a small amount of cream, salt, and acidic cream of tartar. With an egg white basis, the icing is glossy and strong when it sets, making it excellent for smudge- and smush-free decoration. Find out how to make Royal Icing by visiting this page.
Buttermilk Vanilla Waffles
Egg whites are not always preferable to whole eggs when it comes to weight loss or cholesterol reduction. The high moisture content of the egg whites in this acidic buttermilk batter is what allows the waffles to rise to their full height.
They turn out more airy and crisp than the cakey waffles we’re used to because they rely on steam for lift rather of the leavening force of beaten whole eggs, which we’re used to. Get the recipe for Buttermilk Vanilla Waffles by clicking on the link.
Few things are as simple as making light and fluffy meringue from egg whites that have been sitting about for a while. And when it comes to meringues, Swiss meringue is the best of the best. in terms of making something that can be used for a variety of purposes, it is the simplest: fewest ingredients, maximum stability, and a whole lot of smooth, silky, fluffy confection that can be used for a variety of purposes. Adding toasted sugar and a fresh vanilla bean to the batter will give it enough depth of flavor that you’ll want to eat it straight out of the mixing bowl, but reserve some for a batch of meringue cookies, Swiss meringue buttercream, pavlova, or this absolutely delectable double-chocolate cream pie.
Homemade Klondike Bars
Swiss meringue may be used for a variety of purposes other than to decorate desserts. When combined with heavy cream, milk, and vanilla, it produces a light, airy no-churn ice cream that has the fluffy texture of the filling from a Klondike Bar. Once the mixture has been frozen, we cut it into squares and then dip it in a chocolate and refined coconut oil combination that hardens on touch, similar to the Magic Shell used by your favorite ice cream trucks. Recipe for Homemade Klondike Bars may be found here.
Homemade Strawberry Shortcake Ice Cream Bars
These Strawberry Shortcake reproductions are brought to life using the exact same principle as was used to create the Klondike Bars shown above. In this example, we’ll split a combination of Swiss meringue and whipped cream into two distinct batches and bake them at different temperatures. One is flavored with a hint of vanilla, while the other is flavored with freeze-dried strawberry powder and a dab of rose water. Both are delicious! We pipe the vanilla meringue into popsicle molds and then pipe the strawberry meringue into the middle of each popsicle mold before freezing them.
Get the recipe for Homemade Strawberry Shortcake Ice Cream Bars by clicking here.
Italian Buttercream Frosting
In order to make Swiss buttercream, you must cook your meringue in a hot water bath. However, in Italian buttercream, the egg white mixture is just warmed with a hot sugar syrup before being used to make the cake or frosting. Although technically not up to government-issued safety standards (though not any less so than, example, an uncooked egg), it has the same texture and ease of use as its fully-cooked counterpart, despite the fact that it is not fully cooked. Making it, on the other hand, may be a dirty and time-consuming endeavor.
Because Italian buttercream is particularly well-suited to collaborating with natural sweeteners like as honey, agave, or maple syrup, which can result in totally new interpretations of conventional frosting techniques.
Get the recipes for Maple Italian Buttercream and Honey Italian Buttercream by clicking on the links below.
Light and Easy 5-Minute Fruit Mousse
Nila Jones is a model and actress. A five-minute dessert is usually defined as the amount of time it takes me to shop for, open, and move a pie, cake, or pint of ice cream from its packaging to an appropriate serving dish (usually a small serving dish). However, making this fruit mousse may be even simpler than all of that; simply add frozen fruit, sugar, and egg whites in a food processor and pulse until completely smooth. The egg whites lighten the fruit purée, resulting in a mousse that is vividly colored, delicate, and silky.
Recipe for 5-Minute Fruit Mousse may be found here.
No-Knead English Muffins
These English muffins don’t just require no kneading; they also require no baking. Instead, our egg white–enriched dough is allowed to rise overnight (or for many nights), which allows the muffins to produce the bubbles essential for those coveted nooks and crannies in the tops. Cooked on the stovetop, they have an oven-spring–like rise, a chewy middle, and a crispy golden-brown exterior. They’re delicious! Get the recipe for No-Knead English Muffins by clicking on the link.
Egg White Mayo
Made-from-scratch mayo has a fantastic work-to-reward ratio; our go-to recipe involves little more than a few cupboard supplies and two minutes of your time, yet it tastes much better than store-bought alternatives. In this recipe, we increase the level of satisfaction by completing the entire process without the use of a single egg yolk. In this case, an immersion blender is the best tool for bringing the components together, and the finished condiment has a cleaner, more neutral flavor than the traditional yolk-rich version.
Get the recipe for Egg White Mayonnaise by clicking on the link.
Shao Z. is an acronym for Shao Z. “Stir-fried potatoes and egg whites are a combination made in heaven,” no one has ever stated. Despite this, it isn’t too far off the mark from the truth. Velveting is a Chinese culinary method that converts proteins into smooth and soft specimens. It all begins with a marinade made up of egg whites, cornstarch, and wine, which is then brushed onto the protein before cooking. Following that, the meat is frequently blanched in oil before being quickly stir-fried in a wok.
Make a simple meal ofStir-Fried Sweet and Sour PorkkorChicken With Mushrooms and Oyster Sauce; a plate of chicken with snap peas in a vibrant lemon-ginger sauce; fish coupled with delicate summer squash and asparagus; or even crispy, glossy homemade General Tso’s chicken.
Daniel Gritzer is a writer and editor based in New York City. It is entirely feasible to create glazed and spiced nuts without the use of egg whites, but I can’t think of many instances in which I would choose to do so. Using only one or two egg whites can do wonders for the nut’s exteriors, giving them a crackly-crisp shell that can be used to hold both sweet and savory ingredients simultaneously.
Prepare the raw whites by flavoring them with whichever aromatics or sweeteners you like, and then mix in your chosen nuts into the batter. Are you looking for some inspiration? We love theseSmoky Candied Almonds or a bowl ofMexican-Spiced Chocolate Pecans, but you can’t go wrong with any of them.
After a long and time-consuming culinary effort, you may not want to waste your surplus whites by preparing something new to use them up. Yes, I have previously requested that they be frozen. Egg whites may be used to lend frothy body to any cocktail, although they’re most commonly found in sour cocktails like the one above. Simply select your preferred spirit from the drop-down menu. We include recipes for vodka drinks such as Whiskey Sours, Pisco Sours, and Lemongrass Sours, as well as gin cocktails that use both Aperol and Campari.
16 Meringue Recipes for When You Have an Abundance of Egg Whites
The likelihood is that you’ve found yourself with an excess of egg whites in the refrigerator at some time, whether you prefer zabaglione,Hollandaise, or salt-cured yolks—or any combination of the three—at some point in your cooking career. Although an egg white omelette (Pro tip: use plenty of heavy cream) has its place in the world, there’s no need to confine those eggy underdogs to the breakfast table every single day of the week. Egg whites take nothing more than a spoonful of sugar to be whipped into a fluffy meringue, and the results are spectacular.
Sweet meringue, piled high above a layer of puckery lemon curd—or folded straight into fruity custard for an etherealchiffon—adds a lightness to dessert menus that are otherwise dominated by richer confections.
Meringue is also the foundation for decadent Swiss and Italian buttercreams, which are among the most exquisite methods to cover a cake, as well as the Pavlova, which is the dessert world’s most gorgeous Instagram favorite.
Those who love shaken, egg-white drinks like the New Orleans’ Ramos gin fizz believe it to be the fluffy crown of the cocktail world.
Lemon Chiffon Pie
Lemon chiffon pie is a diner favorite that is both retro and mousse-like in texture. Only thing is, don’t call it meringue. Learn how to make Lemon Chiffon Pie by following this recipe. Grant Cornett is an American actor and director who was born in the United States.
Lemon Meringue Pie
In this dish, which was inspired by a diner staple served at theModern Snack Bar in Aquebogue, New York, a cloud of meringue is stacked sky-high over lemon curd filling and baked to perfection. Landon Nordeman is a young guy from the United States.
Praline flowers, which are caramel-coated almonds that have been colored vivid pink, are sprinkled on top of these fragile meringues, which float in a vanilla custard.
It’s hard to believe they’re made in France, but they’re a mainstay of Lyonnaise pastry shops, and they provide a great crunch and pop of color to this stark white backdrop. Recipe for Meringue Floating in Crème Anglaise may be found here. Matt Taylor-Gross is a professional basketball player.
Cranberry Chiffon Pie
As is, this traditional meringue from San Francisco’s Bi-Rite Creamery makes a gooey marshmallow-fluff topping, or it may be delicately brûléed with a torch to create an earthy s’mores-inspired shell. Make sure your bowl and whisk are clean before beginning to achieve an airy, voluminous meringue. Also, don’t use ice-cold egg whites; room temperature is preferable. Matt Taylor-Gross is a professional basketball player.
It’s impossible to believe that the classicRamos gin fizzi is prepared with cream and egg white because it’s so ethereally light. Matt Taylor-Gross is a professional basketball player.
The creamy, light-as-air frosting known as Italian buttercream gets its name from the Italian meringue that goes into making it. The fluffy egg white combination provides a sturdy frosting with a smooth texture that is great for icing cakes and filling macarons, and it is also delicious as a dessert topping. Farideh Sadeghin is a writer and poet.
Lady Baltimore Cake
An exquisite tea party would be a perfect setting for this visually stunning Southern delicacy, which has three layers of rosewater-infused meringue and an Italian meringue icing sprinkled with nuts, raisins, dried figs, candied orange peel. Andre Baranowski is a professional basketball player.
Tim Tam Pavlova
Patience is essential for making a great pavlova: Allowing the meringue to cool fully before putting it to a plate or cake stand is highly recommended. As a result, you’ll avoid the crumbling that might occur when the procedure is hurried. Find out how to make Pavlova using Dave Lieberman’s recipe.