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.
Beat egg white very stiff.
Add sugar 1 tablespoon at a time and keep beating slowly.
Add vanilla and fold in nuts.
Bake at 250\u00b0 for 30 minutes.
Be sure and line bottom of pan with tinfoil. Drop small amounts less than 1/2 teaspoon.
Beat egg white and sugar until stiff peaks form (it takes a long time).
Add chopped nuts and drop by teaspoon on lightly greased cookie sheet.
Bake at 275\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.
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.
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.
Mix and set aside flour, baking soda, salt, and nutmeg.
In large bowl, mix butter, sugar, brown sugar, and vanilla. Add egg and egg white to mixture.
Gradually add in flour mixture and mix until incorporated. Gradually stir in chocolate chips and dried cranberries.
Drop on ungreased cookie sheet. Bake at 350 degrees for 15 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
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.
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.
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.
and make meringue glaze.
For meringue glaze beat egg white with salt until
medium bowl, combine the egg whites and a pinch of
ocolate.
TO MAKE THE COOKIES:
Whisk the flour
n a mixing bowl, beat egg whites and cream of tartar
il.
Whisk egg whites and 1/4 cup white sugar in