I made a big batch of homemade mayo and I had three leftover egg whites. I was about to wrap them up for the refrigerator and suddenly I remembered “forgotten cookies.” My best friend’s ...

Flat meringue cookies are often the result of deflating too much air. To keep them from deflating, make sure your egg whites are at room temperature before you start. Begin by slowly beating the ...

It’s essentially a cookie stack made of about 18 concentric cookie ... and confectioner’s sugar into a big bowl, add two egg whites and a few drops of almond extract. You can let a stand ...

These festive cinnamon-spiced cookies are the best of both worlds ... and salt in a medium bowl; set aside. Beat egg whites in a stand mixer fitted with the whisk attachment on medium-high ...

so next time you want to make French meringue cookies or the legendary Pavlova cake, use this guide as a reliable reference ...

Use a medium (1 1/2 tablespoon) cookie scoop to portion ... granulated sugar, and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.

When egg whites are whisked, air is trapped in them, and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater ...

The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking. Add the sugar and continue to whisk until firm peaks form when the whisk is removed.