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.
Heat syrup to a boil.
Beat eggs and salt for 30 seconds until foamy.
Gradually add sugar, continuing to beat until stiff peaks form, about 1 minute.
Slowly add boiling corn syrup to egg white mixture.
Add vanilla.
Continue beating until frosting becomes thick enough to spread, about 3 minutes.
Makes large amount.
Beat egg white until stiff, adding powdered sugar gradually until mixture is thick.
Flavor with lemon juice, vanilla extract or almond extract.
If the frosting thins, add more powdered sugar.
Bring sugar, cream of tartar, salt and water to boil.
Let cook until sugar dissolves.
Add unbeaten egg white and marshmallows, beating constantly with electric mixer until frosting is in peaks.
Add vanilla and spread on cake.
Place egg white and salt in mixing bowl, beat until it stands up in peaks.
Pour in a fine stream over the egg whites the corn syrup, beating constantly about 2 1/2 minutes, or until it holds its shape.
Add vanilla.
Spread on cake.
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.
Cream the egg white and shortening with electric mixer.
Add vanilla or almond extract, sugar and milk; beat until smooth and creamy.
Makes enough to frost a large layer cake. Sets in seconds and refrigerates well.
Mix all ingredients together including the egg white.
Beat with electric mixer for 10 minutes.
Stays soft and fluffy and can be stored in refrigerator.
Dissolve sugar in water and cook with cream of tartar and salt to soft ball stage.
Add syrup to egg white, beating constantly. Beat in flavoring and beat until thick enough to spread.
Mix first 5 ingredinets well with mixer.
Add vanilla and egg white and beat for 5 minutes.
n a small bowl whisk egg whites with a fork just
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 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.
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.
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.