Tag: Egg Whites

Easy Meringue Cookies

I make quite a bit of homemade ice cream, with lots of those ice cream recipes using egg yolks. I am down for an egg white omelet on occasion, but what to do I do with all those other egg whites? My favorite way to use up extra egg whites is by making these Easy Meringue Cookies!

These Easy Meringue Cookies have just five ingredients and take less than 20 minutes prep time! As with all meringue recipes, these easy meringue cookies are baked at a low temperature and then sit in the cooling down oven to further bake and harden.

Ingredients (makes about 4 dozen cookies):

  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 teaspoon almond extract

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Blackberry Gin Fizz

It’s been a little while since I shared a cocktail recipe! I’ve been meaning to make this Blackberry Gin Fizz cocktail since I saw a version of it in the June issue of Cooking Light.

A “fizz” is a cocktail that includes an acidic juice (lemon or lime usually) and carbonated water. Fizzes typically also use egg whites in the recipe to add some extra froth on top.

I absolutely love gin fizzes, they are a perfect warm-weather drink. I used the Cooking Light recipe for a Blackberry Gin Fizz as a starting point, but adapted it slightly.

Ingredients:

  • 4 cups fresh blackberries
  • 2 tablespoons sugar
  • the juice of 2 limes (~2 tablespoons)
  • 10 tablespoon gin, divided
  • 2 large pasteurized egg whites, divided
  • 2 tablespoons half-and-half, divided
  • 1 cup chilled club soda, divided
  • Mint sprigs, optional

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Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

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Strawberry Shortcake Cupcakes

I’m so ready for spring. I’m sick of the cold and wind, although we didn’t have any snow this year. So I am going to force spring upon you in the hope of it pushing the warmer months up a little bit. When I think of spring, I always think of Strawberries. And what better way to show off strawberries than in Strawberry Shortcake, or more specifically, in Strawberry Shortcake Cupcakes? I decided to make them in cupcake form because, well, I like cupcakes. I used a Martha Stewart recipe for angel food cake to make the cupcake, filled the inside of the cupcake with a strawberry-sugar mixture, and topped it off with a strawberry whipped cream icing. These are pretty delicious if I do say so myself! Ingredients: Angel Food Cake Cupcakes:

  • 1 cup cake flour (spooned and leveled)
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 4 teaspoons lemon juice and zest from 1 lemon, divided
  • 1 1/4 cups sugar
  • 2 teaspoons pure vanilla extract

Strawberry filling:

  • 3/4 container of strawberries, hulled and chopped
  • 2 tablespoons sugar

Strawberry whipped cream:

  • 1 8-oz container cream cheese
  • 3/4 cup white sugar
  • 1 1/2 teaspoon vanilla extract
  • lemon zest from lemon used in angel food cake
  • 2 cups heavy cream
  • 4-5 strawberries, stems removed and finely chopped

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