172 high egg whites Recipes

whole wheat flour, unprocessed millers natural bran, baking soda, cinnamon, nutmeg, golden raisin, egg whites, buttermilk, water, ripe banana, mashed (1/2 cup), vanilla extract, banana extract

raw oats, low fat cottage cheese, egg white, mixed spice, vanilla essence, splenda sugar substitute, mixed berries

sugar, lemon juice (from 6 lemons), water, cornstarch, table salt, egg yolks (reserve 4 egg whites for meringue), lemon zest, grated, unsalted butter, cut into pieces and softened, pie crusts , fully baked and cooled, water, sugar, egg whites (reserved from filling), salt, cream of tartar, vanilla extract

all purpose flour, sugar, salt, unsalted butter, cubed, vegetable shortening, ice water, tangy lemon filling, eggs, egg yolks (reserve whites), sugar, fresh lemon juice, strained, heavy cream, limoncello or 1 tsp. pure lemon extract, lemon zest, minced, salt, brown sugar meringue, light brown sugar, sugar, water, reserves egg whites, cream of tartar

all-purpose flour , for dusting, all-purpose flour, salt, twp. sugar, unsalted butter, chilled and cut into small pieces, ice water, egg yolk, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

white sugar, warm water (100 degrees f/40 degrees cup), active dry yeast, instant mashed potato flakes, whole wheat flour, unbleached all-purpose flour, warm buttermilk (no more than 110 degrees f/45 degrees cup), butter, softened, white sugar, salt, egg, vegetable oil , or as needed, melted butter (or as needed), divided

white sugar, active dry yeast, warm milk, warm water, egg, beaten, orange juice, butter, melted, instant vanilla pudding mix, orange extract, bread flour , or more if needed, salt, butter, softened, grated orange zest, orange extract, white sugar, cream cheese, softened, butter, softened, sugar, orange extract, milk , or more as needed

all purpose flour, sugar, salt, chilled unsalted butter, cubed, egg, chilled whipping cream, rhubarb, sugar, whisky, high-quality white chocolate, chopped, whipping cream beaten with 2 tsp sugar (for glaze), cream

protein powder, whole wheat flour, poppy seed, lemon zest, plain fat-free yogurt (lemon merengue parfait by yoplaid source), baking powder, baking soda, pasteurized liquid egg-whites, drop lemon oil

egg whites, american cheese, red onion, chili powder (or less ), dry basil (or less )

bananas (mashed ), oats (coarsely ground ), lsa, egg white, low-fat ricotta cheese or 1 cup cottage cheese, coconut oil, stevia, baking powder

oats, liquid egg whites, scoop pro performance 100% whey protein vanilla, splenda brown sugar, ground flax seeds, wheat bran, semi sweet chocolate chips, chopped walnuts (or seeds), chopped dried apricots, craisins, baking powder, salt

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

flax seed meal, wheat bran, cream of tartar, baking soda, salt, cinnamon, egg whites, plain low-fat yogurt (use vanilla yogurt for more sweetness and flavour if you like), low-fat milk

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

almonds, graham cracker crumbs, unsalted butter, melted, high quality white chocolate, cream cheese (softened ), sugar , plus, sugar, whole large eggs, egg yolks, all-purpose flour, vanilla, fresh raspberries, fresh raspberry, mint leaf, raspberry coulis

sugar, water, pecan halves, toasted, unsalted butter (1 stick), bittersweet chocolate, chopped (54% to 60% cacao), natural unsweetened cocoa powder , plus, natural unsweetened cocoa powder, all-purpose flour, salt, sugar , plus, sugar, eggs, vanilla extract, water, divided, unflavored gelatin, sugar, salt, heavy whipping cream, high-quality white chocolate, finely chopped (such as lindt or perugina), unsalted butter, diced, room temperature, heavy whipping cream, bittersweet chocolate, chopped (54% to 60% cacao), whipping cream, whole milk, cacao , nibs, vanilla bean , split lengthwise, egg yolks, sugar

bittersweet or semisweet chocolate chips, divided, unsalted butter, eggs, golden brown sugar, vanilla extract, self-rising flour, chopped crystallized ginger, high-quality white chocolate (such as lindt or perugina), very coarsely chopped