Preheat oven to 400\u00b0F.
Blend 1/4 cup sugar and egg white powder in a mixer bowl.
Add water and mix on low-medium speed 3-5 minutes until smooth.
Scrape bowl.
Beat on high speed, gradually adding remaining sugar and vanilla.
Scrape bowl.
Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust.
Bake about 10 minutes until meringue is browned.
Spray a frying pan or skillet with the cooking spray.
Turn the stove on high.
When the oil gets hot crack the egg but only cook the egg white.
Take one slice of ham and put it in the pan.
When they are finish cooking open up the English muffin and put the egg in then the ham then take the cheese slice and put it on top of the ham and close the muffin.
Put in in the microwave for 10 sec. or when the cheese melts!
Enjoy.
easpoon hot olive oil for 5 minutes or until mushrooms are
Heat honey to 248\u00b0 on candy thermometer or until a hard ball forms in cold water.
Remove from heat; pour slowly into egg white.
Add lemon juice.
Continue beating until thick enough to hold its shape, about 5 minutes.
Spread on cake.
Dust lightly with cinnamon.
To make the 6 egg whites from egg white powder, heat the water so
Stiffly beat the egg white.
Gradually add sugar.
Stir in other ingredients and drop by teaspoonfuls in ungreased cookie sheet.
Bake in a 250\u00b0 oven for 30 minutes.
et aside.
Whisk the egg white with milk, pepper, salt and
epper, and pour in the egg whites.
Cook in a
Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.
Beat egg white.
Add brown sugar, vanilla, salt and pecans. Drop by spoonfuls on greased cookie sheet.
Bake for 30 minutes in oven at 250\u00b0.
Beat egg white until stiff.
Add brown sugar.
Beat until well mixed.
Add pecans.
Drop by teaspoon on greased cookie sheet. Bake at 300\u00b0 for 30 minutes.
Beat egg white stiff; add sugar, vanilla and pecans.
Cover pecans good; form into small cookies and place on ungreased cookie sheet.
Bake at 250\u00b0 for 30 minutes.
Turn oven off and leave cookies in oven for 30 more minutes.
an.
Combine butter, 3.5 oz chocolate and milk in
n a mixing bowl, beat egg whites and cream of tartar
he mixture.
Whisk 1 egg white and 2 1/2 tablespoons
eat. Mix the whole eggs, egg yolks and cornstarch in a
Brush crust with enough egg white to coat with a thin
hand mixer beat the egg white until stiff, gradually adding the
rom heat.
Meanwhile, beat egg white, cornstarch and vinegar in a
Whip the room temperature egg whites until \"very stiff dry\"