Peppermint Kisses

Peppermint kisses

Total Time

Prep: 15 min. Bake: 30 min./batch + cooling Makes: 44 cookies

Ingredients

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup of sugar
• 1 teaspoon vanilla extract
• Red and green food coloring, optional
• 44 milk chocolate kisses
• Baking cocoa, optional

Directions

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
2. Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife.
3. Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

First-Place Coconut Macaroons

First-Place Coconut Macaroons

Total Time

Prep: 10 min. Bake: 20 min./batch  Makes: About 1-1/2 dozen

Ingredients

• 1-1/3 cups sweetened shredded coconut
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 large egg whites, room temperature
• 1/2 teaspoon vanilla extract

Directions

1. In a small bowl, combine the coconut, sugar, flour, and salt. Add egg whites and vanilla; mix well.
2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Crinkle-Top Chocolate Cookies

Crinkle Top Chocolate Cookies

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch + cooling  Makes: about 3-1/2 dozen

Ingredients

• 2 cups semisweet chocolate chips, divided
• 2 tablespoons butter, softened
• 1 cup of sugar
• 2 large egg whites, room temperature
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 cup confectioners’ sugar

Directions

1. In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
2. In another bowl, whisk together flour, baking powder, and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours.
3. Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners’ sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Lime & Gin Coconut Macaroons

Lime & Gin Coconut Macaroons

Total Time

Prep: 20 min. Bake: 15 min./batch + cooling  Makes: about 2-1/2 dozen

Ingredients

• 4 large egg whites
• 2/3 cup sugar
• 3 tablespoons gin
• 1-1/2 teaspoons grated lime zest
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 package (14 ounces) sweetened shredded coconut
• 1/2 cup all-purpose flour
• 8 ounces white baking chocolate, melted

Directions

1. Preheat oven to 350°. Whisk the first six ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture.
   Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely.
2. Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Surprise Meringues

Surprise Meringues

Total Time

Prep: 15 min. Bake: 40 min./batch + cooling  Makes: 4 dozen

Ingredients

• 3 large egg whites
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1 cup miniature semisweet chocolate chips
• 1/4 cup chopped pecans or walnuts

Directions

1. Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts.
2. Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in the oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Lady Baltimore Cake

Lady Baltimore Cake

Total Time

Prep: 30 min. + standing Bake: 20 min. + cooling  Makes: 16 servings

Ingredients

• 1-2/3 cups raisins, chopped
• 8 dried figs, finely chopped
• 1/2 cup brandy

CAKE:

• 2-1/2 cups all-purpose flour
• 2 cups of sugar
• 2 teaspoons grated orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/3 cups buttermilk
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 large egg whites

FROSTING:

• 2 cups butter, softened
• 6 cups confectioners’ sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 to 1/3 cup heavy whipping cream
• 1 cup finely chopped pecans, toasted

Directions

1. In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.
2. Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
3. In a large bowl, mix flour, sugar, orange zest, baking powder, baking soda, and salt until blended. Add buttermilk, butter, and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.
4. Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For the filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.
6. Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of the cake.

Coconut Tres Leches Cupcakes

Coconut Tres Leches Cupcakes

Total Time

Prep: 35 min. + chilling Bake: 20 min. + cooling  Makes: about 1-1/2 dozen

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 4 large egg whites, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups buttermilk
• 1 can (14 ounces) sweetened condensed milk
• 2/3 cup evaporated milk
• 1/2 cup coconut milk

WHIPPED CREAM:

• 1-1/2 cups heavy whipping cream
• 1/3 cup confectioners’ sugar
• Toasted sweetened shredded coconut

Directions

1. Preheat oven to 350°. Line 18 muffin cups with paper liners.
2. Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
3. Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
4. In a bowl, mix sweetened condensed, evaporated, and coconut milk. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into the cake. Refrigerate, covered, at least 2 hours.
5. To serve, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Coconut-Pecan Pie

Coconut-Pecan Pie

Total Time

Prep: 15 min. Bake: 25 min. + cooling  Makes: 8 servings

Ingredients

• Pastry for single-crust pie (9 inches)
• 7 large egg whites
• 1-1/2 cups sugar
• 1-1/2 cups sweetened shredded coconut
• 1-1/2 cups graham cracker crumbs
• 1-1/2 cups chopped pecans
• Whipped cream

Directions

1. Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond the rim of plate; flute edge.
2. In a large bowl, combine egg whites, sugar, coconut, cracker crumbs, and pecans. Pour into pastry shell. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.
3. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Budapest Roll

Budapest Roll

Total Time

Prep: 25 min. + standing Bake: 20 min. + cooling  Makes: 12 servings

Ingredients

• 6 large egg whites
• 2/3 cup finely ground hazelnuts
• 6 tablespoons instant vanilla pudding mix
• 1-1/3 cups sugar

FILLING:

• 1-1/3 cups heavy whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 1 can (11 ounces) mandarin oranges, drained
• 1-ounce bittersweet chocolate, chopped

Directions

1. Let egg whites stand at room temperature 30 minutes. Meanwhile, combine nuts and pudding mix. Line a 15×10-in. baking pan with parchment paper.
2. Preheat oven to 350°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in nut mixture.
3. Pipe meringue in long strips or spread over the prepared pan until the entire pan is covered. Bake until set and dry, about 20 minutes. Cool completely. Cover meringue with parchment paper; place another baking pan on top. Flip the pans. Remove top pan; carefully peel the parchment paper from meringue.
4. Beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread the cream over meringue and top with oranges; roll up jelly-roll style, starting with a long side and peeling the paper away while rolling.
5. Microwave chocolate on high until melted, stirring occasionally. Drizzle melted chocolate over meringue roll.

Cherry Nut Cake

Cherry Nut Cake

Total Time

Prep: 30 min. Bake: 25 min. + cooling Makes: 12 servings

Ingredients

• 6 large egg whites
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1-1/2 cups sugar
• 1 cup half-and-half cream
• 1/4 cup maraschino cherry juice
• 3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 40 maraschino cherries, chopped
• 1/2 cup chopped walnuts

TOPPING:

• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• Maraschino cherries with stems drained and patted dry

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter.
3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove the paper. Cool completely.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Place one cake layer on a serving plate; spread top with half of the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Cornmeal Towers with Strawberries & Cream

Cornmeal Towers with Strawberries & Cream

Total Time

Prep: 40 min. Cook: 5 min./batch  Makes: 12 servings

Ingredients

• 3 large egg whites
• 1 cup heavy whipping cream
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1-1/4 cups 2% milk
• 1 cup whole-milk ricotta cheese
• 1/4 cup orange juice
• 2 tablespoons honey
• 1 teaspoon almond extract
• 1 to 2 tablespoons butter
• 1 pound fresh strawberries, sliced
• 2 tablespoons sugar

Directions

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat cream until soft peaks form; refrigerate, covered, until serving.
2. In a large bowl, whisk cornmeal, flour, baking powder, cardamom, and salt. In another bowl, mix milk, ricotta cheese, orange juice, honey and extract until blended. Add to cornmeal mixture; stir just until moistened. With clean beaters, beat egg whites on high speed until stiff but not dry; fold into batter.
3. Heat a griddle or large nonstick skillet over medium heat; grease with butter. Filling a 1/4-cup measure halfway with batter, pour batter onto griddle or skillet. Cook until edges begin to dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Cool pancakes slightly.
4. In a bowl, toss strawberries with sugar. For each serving, stack three pancakes, layering each pancake with strawberries and whipped cream.

Toffee Angel Food Cake

Toffee Angel Food Cake

Total Time

Prep: 45 min. Bake: 50 min. + cooling  Makes: 16 servings

Ingredients

• 11 large egg whites
• 1 cup confectioners’ sugar
• 1 cupcake flour
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch salt
• 1-1/4 cups superfine sugar

WHIPPED CREAM:

• 2 cups heavy whipping cream
• 1/2 cup hot caramel ice cream topping, room temperature
• 1 teaspoon vanilla extract
• 4 Heath candy bars (1-1/2 ounces each), chopped
• Chocolate curls, optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Meanwhile, place the oven rack in the lowest position and remove the upper rack if needed. Preheat oven to 325°. Sift confectioners’ sugar and cake flour together twice.
3. Add cream of tartar, vanilla, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack until top crust is golden brown and cracks feel dry, 50-60 minutes. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. In a large bowl, beat cream until it begins to thicken. Gradually add caramel topping and vanilla; beat until soft peaks form.
6. Place 1 cake layer on a serving plate; spread with 1 cup whipped cream mixture. Sprinkle with a third of the chopped candies. Repeat layers. Top with the remaining cake layer. Frost top and sides of the cake with remaining whipped cream mixture; sprinkle with remaining candy. If desired, sprinkle chocolate curls over top and around the bottom of the cake.

Vanilla Meringue Cookies

Vanilla Meringue Cookies

Total Time

Prep: 20 min. Bake: 40 min. + standing  Makes: about 5 dozen

Ingredients

• 3 large egg whites
• 1-1/2 teaspoons clear or regular vanilla extract
• 1/4 teaspoon cream of tartar
• Dash salt
• 2/3 cup sugar

Directions

Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; insert a 32-star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes or until firm to the touch. Turn off oven; leave meringues in oven 1 hour (leave the oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

Beef Taco Lasagna

Beef Taco Lasagna

Total Time

Prep: 30 min. Bake: 35 min. + standing

Makes
2 casseroles (8 servings each)

Ingredients

• 24 lasagna noodles
• 2 pounds lean ground beef (90% lean)
• 2 envelopes taco seasoning
• 4 large egg whites
• 2 cartons (15 ounces each) ricotta cheese
• 8 cups shredded cheddar cheese
• 2 jars (24 ounces each) chunky salsa

Directions

1. Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
2. In each of two 13×9-in. baking dishes, layer 4 noodles, 3/4 cup ricotta mixture, one-quarter of the beef mixture, and 1 cup cheddar cheese. Top each with 4 noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa, and 1 cup cheese. Repeat.
3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
4. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165°.

Best Angel Food Cake

Best Angel Food Cake

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes
12-16 servings

Ingredients

• 1-1/4 cups egg whites (about 9)
• 1-1/2 cups sugar, divided
• 1 cupcake flour
• 1-1/4 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 teaspoon salt

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place the oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Chocolate-Glazed Brownies

Chocolate-Glazed Brownies

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes
1 dozen

Ingredients

1/3 cup butter, softened
1 cup of sugar
1 teaspoon vanilla extract
3 large egg whites, room temperature
2/3 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE:
2/3 cup confectioners’ sugar
2 tablespoons baking cocoa
1/4 teaspoon vanilla extract
3 to 4 teaspoons hot water

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder, and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray.
Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack.
Mix glaze ingredients; spread over brownies. Cut into bars.

Strawberry Jam Cake

Strawberry Jam Cake

Total Time

Prep: 35 min. Bake: 25 min. + cooling

Makes
12 servings

Ingredients

1 cup butter, softened
1-3/4 cups sugar
5 large egg whites, room temperature
2 cups pureed strawberries
1/2 cup sour cream
1 teaspoon strawberry extract
3 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 3-1/4 cups confectioners’ sugar
• 1/4 cup pureed strawberries
• 1/2 teaspoon strawberry extract
• Red food coloring, optional
• 1 cup seedless strawberry jam, divided
• Sliced fresh strawberries, optional

Directions

1. Grease and flour three 9-in. round baking pans; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture. Transfer batter to prepared pans.
3. Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For the frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, strawberries, extract and, if desired, food coloring; beat until smooth.
5. Place a bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with a remaining cake layer. Spread remaining frosting over top and sides of the cake. Garnish with sliced strawberries if desired.

Peppermint Meringues

Peppermint Meringues

Total Time
Prep: 10 min. Bake: 1-1/2 hours + cooling

Makes
about 1-1/2 dozen

Ingredients

• 2 large egg whites, room temperature
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 2 peppermint candy canes, crushed

Directions

1. In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.
2. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

Almond Fudge Cake

Almond Fudge Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes
12 servings

Ingredients

• 4 egg whites
• 1 cup fat-free milk
• 3/4 cup water
• 1/2 cup unsweetened applesauce
• 1 teaspoon almond extract
• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 3/4 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup miniature semisweet chocolate chips

RASPBERRY SAUCE:

• 2 cups fresh or frozen raspberries, thawed
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 3/4 cup reduced-fat whipped topping
• 12 fresh raspberries

Directions

1. In a large bowl, beat the egg whites, milk, water, applesauce, and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt; gradually beat into egg white mixture until blended (batter will be thin).
2. Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
3. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of the pan. Cool completely.
4. For the sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

Chive Crab Cakes

Chive Crab Cakes

Total Time

Prep: 20 min. + chilling Cook: 10 min./batch

Makes

12 crab cakes

Ingredients

• 4 large egg whites
• 1 large egg
• 2 cups panko bread crumbs, divided
• 6 tablespoons minced fresh chives
• 3 tablespoons all-purpose flour
• 1 to 2 teaspoons hot pepper sauce
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 2 tablespoons canola oil
• Lemon wedges, optional

Directions

1. In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt, and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours.
2. Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties.
3. In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

Vanilla Bean Angel Food Cake

Total Time

Prep: 30 min. Bake: 45 min. + cooling

Makes
16 servings

Ingredients

• 12 large egg whites (about 1-2/3 cups)
• 1 cupcake flour
• 1-1/2 cups sugar, divided
• 1 vanilla bean (see Editor’s Note) or 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

GLAZE

• 2 cups confectioners’ sugar
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 to 4 tablespoons 2% milk

Directions

• Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
• Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
• Run a knife around sides and center tube of pan. Remove cake to a serving plate.
• For the glaze, in a small bowl, mix confectioners’ sugar, seeds from vanilla bean (or extract if using), and enough milk to reach desired consistency. Spread glaze over the cake, allowing some to drip downside.

Strawberry-Hazelnut Meringue Shortcakes

Strawberry-Hazelnut Meringue Shortcakes

Total Time

Prep: 25 min. Bake: 45 min. + cooling

Makes
8 servings

Ingredients

2 large egg whites
1/2 cup sugar
1/4 cup finely chopped hazelnuts
6 cups fresh strawberries, hulled and sliced
4 cups low-fat frozen yogurt

Directions

• Place egg whites in a small bowl; let stand at room temperature 30 minutes.
• Preheat oven to 250°. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
• Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper.
• Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.

Cherry Divinity

Cherry Divinity

Total Time

Prep: 35 min. Cook: 25 min. + standing

Makes
5 dozen

Ingredients

• 2 large egg whites
• 3 cups of sugar
• 3/4 cup water
• 3/4 cup light corn syrup
• 1 package (3 ounces) cherry gelatin
• 1 cup chopped walnuts

Directions

1. Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper.
2. In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
3. Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With the mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts.
4. Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

Pecan Puffs

Pecan Puffs

Total Time

Prep: 15 min. Bake: 50 min.

Makes
3 dozen

Ingredients

• 3 large egg whites, room temperature
• Pinch salt
• 1 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in an airtight container.

Lemon Curd-Filled Angel Food Cake

Lemon Curd-Filled Angel Food Cake

Total Time
Prep: 55 min. + chilling Bake: 45 min. + cooling

Makes
16 servings

Ingredients

• 12 large egg whites (about 1-2/3 cups)
• 1 cupcake flour
• 1-1/2 cups sugar, divided
• 1 vanilla bean or 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt

FILLING:

• 1/2 cup heavy whipping cream
• 1/2 cup mascarpone cheese
• 2 tablespoons confectioners’ sugar
• 1 jar (10 ounces) lemon curd, divided
• 1 cup sliced fresh strawberries, patted dry

GLAZE:

• 2 cups confectioners’ sugar
• 1 teaspoon grated lemon zest
• 3 to 4 tablespoons lemon juice

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off the top of the cake. Hollow out the remaining cake, leaving a 1-in.-thick shell (save removed cake for another use).
6. For the filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners’ sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd.
7. Line bottom of the tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight.
8. For the glaze, in a small bowl, mix confectioners’ sugar, lemon zest, and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip downside. Refrigerate until serving.

Mini Meringue Pumpkins

Mini Meringue Pumpkins

Total Time

Prep: 1 hour Bake: 40 min. + standing

Makes
2 dozen

Ingredients

• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 2 teaspoons orange colored sugar
• 2 teaspoons orange edible glitter
• 3 pieces green Fruit by the Foot fruit roll
• 2 teaspoons vanilla frosting

Directions

1. In a small bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add pie spice and vanilla.
2. Place egg white mixture in a pastry bag fitted with a large star tip. Pipe 1-1/2-in.-diameter pumpkins onto parchment paper-lined baking sheets. In a small resealable plastic bag, combine the orange sugar and glitter. Seal bag; crush mixture to break glitter into small pieces. Sprinkle over pumpkins.
3. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in the oven for 1-1/2 hours.
4. Carefully remove meringues from parchment paper. Cut leaf and vine shapes from fruit roll; attach to pumpkins with a dab of frosting. Store in an airtight container.

Cookies-and-Cream Cake

Cookies and Cream Cake

Total Time

Prep: 25 min. Bake: 30 min. + cooling

Makes
12 servings

Ingredients

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 1/3 cup canola oil
• 3 large egg whites
• 1 cup coarsely crushed Oreo cookies (about 8)

FROSTING:

• 1/2 cup shortening
• 4 to 4-1/2 cups confectioners’ sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Whole and crushed Oreo cookies, optional

Directions

1. In a large bowl, combine the cake mix, water, oil, and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For the frosting, beat the shortening, sugar, milk, and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of the cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

Vanilla Bean Cake with White Chocolate Ganache

Vanilla Bean Cake with White Chocolate Ganache

Total Time

Prep: 1-1/2 hours Bake: 35 min. + cooling

Makes
16 servings

Ingredients

• 6 eggs
• 1 cup unsalted butter, softened
• 1-3/4 cups sugar, divided
• 2 teaspoons vanilla extract
• 1 vanilla bean
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk

WHITE CHOCOLATE GANACHE:

• 12 ounces white baking chocolate, finely chopped
• 1/2 cup heavy whipping cream

SWISS BUTTERCREAM:

• 1 cup of sugar
• 1/2 teaspoon cream of tartar
• 4 egg whites
• 1 cup unsalted butter, softened
• 7 tablespoons shortening
• 1 teaspoon vanilla extract

FILLING:

• 1/3 cup apricot preserves
• 1 cup sliced fresh strawberries

GARNISH:

• Additional sliced fresh strawberries

Directions

1. Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment paper and grease the paper; set aside.
2. Preheat oven to 350°. In a large bowl, cream butter, and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans.
4. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
5. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.
6. For the buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.
7. Constantly whisk the egg mixture until the mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl.
8. In the same mixing bowl with the whisk attachment, beat butter, shortening, and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to the mixer and beat on low speed for about 1 minute.
9. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place the third cake layer on top; spread with remaining ganache. Top with a remaining cake layer. Spread buttercream over top and sides of the cake. Top with additional sliced strawberries.

Chocolate-Coconut Angel Cupcakes

Chocolate-Coconut Angel Cupcakes

Total Time

Prep: 20 min. Bake: 30 min. + cooling

Makes: 1-1/2 dozen

Ingredients

• 6 large egg whites, room temperature
• 2/3 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon baking powder
• 1-1/3 cups sugar, divided
• 1 teaspoon almond extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut
• Confectioners’ sugar, optional

Directions

1. Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder, and 1 cup sugar twice.
2. Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.
3. Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes.
4. Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners’ sugar.

Cherry Kisses

Cherry Kisses

Total Time

Prep: 10 min. Bake: 20 min./batch

Makes
6 dozen

Ingredients

• 4 large egg whites
• 1-1/4 cups sugar
• 1/3 cup chopped walnuts
• 1/3 cup chopped pitted dates
• 1/3 cup chopped candied cherries

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, dates, and cherries.
2. Drop by teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.

Mocha-Hazelnut Glazed Angel Food Cake

Mocha-Hazelnut Glazed Angel Food Cake

Total Time

Prep: 25 min. Bake: 30 min. + cooling

Makes
16 servings

Ingredients

• 12 large egg whites (about 1-2/3 cups)
• 1 cupcake flour
• 1/4 teaspoon instant coffee granules
• 1 teaspoon cream of tartar
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1-1/4 cups sugar

GLAZE:

• 1 cup Nutella
• 1/2 cup confectioners’ sugar
• 1/3 cup brewed coffee
• 1/4 cup chopped hazelnuts
• 16 maraschino cherries with stems

Directions

• Place egg whites in a large bowl; let stand at room temperature 30 minutes.
• Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended.
• Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in the pan, about 1-1/2 hours.
• Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners’ sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.

Chocolate-Dipped Strawberry Meringue Roses

Chocolate-Dipped Strawberry Meringue Roses

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes
2 dozen

Ingredients

• 3 large egg whites
• 1/4 cup sugar
• 1/4 cup freeze-dried strawberries
• 1 package (3 ounces) strawberry gelatin
• 1/2 teaspoon vanilla extract, optional
• 1 cup 60% cacao bittersweet chocolate baking chips, melted

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
4. Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.
5. Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

Moist Lemon Chiffon Cake

Moist Lemon Chiffon Cake

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes
16 servings

Ingredients

• 1/2 cup fat-free evaporated milk
• 1/2 cup reduced-fat sour cream
• 1/4 cup lemon juice
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon extract
• 2 cups cake flour
• 1-1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup large egg whites (about 7)
• 1/2 teaspoon cream of tartar

LEMON GLAZE:

• 1-3/4 cups confectioners’ sugar
• 3 tablespoons lemon juice

Directions

1. In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder, and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.
2. Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

Snow-Puffed Meringues

Snow-Puffed Meringues

Total Time

Prep: 20 min. Bake: 45 min./batch + cooling

Makes
about 3 dozen

Ingredients

• 4 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 cup confectioners’ sugar
• 1/3 cup Nutella

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners’ sugar.
3. Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment paper-lined baking sheets.
4. Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
5. Remove meringues from parchment paper. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.

Mocha Baked Alaska

Mocha Baked Alaska

Total Time

Prep: 30 min. + freezing Broil: 5 min.

Makes
6 servings

Ingredients

• 8 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 1 loaf (10-3/4 ounces) frozen pound cake, thawed
• 1/4 cup strong brewed coffee
• 3 cups of coffee ice cream
• 6 large egg whites
• 1 cup of sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour.
2. Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use).
3. Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours.
4. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until the egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved.
5. Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely.
6. Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.

Mint Angel Cake

Mint Angel Cake

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes
16 servings

Ingredients

• 12 large egg whites
• 1 cupcake flour
• 1 teaspoon cream of tartar
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup plus 3 tablespoons crushed peppermint candies, divided
• 1/4 cup water
• 1-3/4 cups heavy whipping cream

Directions

1. Let egg whites stand at room temperature 30 minutes. Sift flour twice; set aside.
2. Preheat oven to 350°. Add cream of tartar, almond extract, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in the flour, about 1/2 cup at a time.
3. Gently spoon mixture into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until lightly browned and entire top appears dry 40-50 minutes. Immediately invert pan; cool completely, about 1 hour.
4. In a small saucepan, combine 1/4 cup crushed candies and water. Cook and stir over medium heat until candies are melted and syrupy. In a large bowl, beat cream until stiff peaks form.
5. Run a knife around side and center tube of pan. Remove cake to a serving platter; cut horizontally into three layers. Place bottom layer on a serving plate; brush with 2 tablespoons mint syrup. Spread with 1/2 cup whipped cream; sprinkle with 1 tablespoon crushed candies. Repeat layers.
6. Top with the third cake layer. Frost top and sides of the cake with remaining whipped cream. Top with remaining candies. Store in refrigerator.

Stained Glass Cherry Macaroons

Stained Glass Cherry Macaroons

Total Time

Prep: 45 min. Bake: 15 min./batch

Makes
about 7 dozen

Ingredients

• 6 large egg whites
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup sugar
• 8 cups sweetened shredded coconut (22 ounces)
• 3/4 cup finely chopped green candied cherries
• 3/4 cup finely chopped red candied cherries
• 1/3 cup all-purpose flour

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries, and flour; stir into egg white mixture.
3. Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

Special Raspberry Torte

Special Raspberry Torte

Total Time

Prep: 45 min. + chilling Bake: 20 min. + cooling

Makes
12 servings

Ingredients

• 5 large egg whites
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups of sugar
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1-1/2 cups buttermilk

FROSTING:

• 3/4 cup shortening
• 1/3 cup butter, softened
• 4-1/2 cups confectioners’ sugar
• 1-1/2 teaspoons lemon extract
• 5 to 6 tablespoons 2% milk
• 1 jar (10 ounces) seedless raspberry preserves
• Fresh raspberries

Directions

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.
• Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden
• Cool in pans 10 minutes before removing to wire racks; remove the paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner’s sugar alternately with extract and enough milk to reach spreading consistency.
• Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with a remaining cake layer.
• Frost top and sides of the cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.

Hungarian Walnut Cookies

Hungarian Walnut Cookies

Total Time

Prep: 50 min. + chilling Bake: 10 min./batch + cooling

Makes
4 dozen

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2-1/2 cups all-purpose flour

FILLING:

• 3 large egg whites
• 3/4 teaspoon vanilla extract
• 1/3 cup sugar
• 3-1/2 cups ground walnuts
• Confectioners’ sugar

Directions

1. In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into three portions.
2. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 375°. For the filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts.
4. Generously coat a work surface with confectioners’ sugar. Roll one portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners’ sugar as necessary to coat well. Cut into sixteen 3-in. squares.
5. Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling.
6. Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar.
7. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place it in a resealable bag. Store in the refrigerator.
8. Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners’ sugar.

Pumpkin Pie Custard

Pumpkin Pie Custard

Total Time

Prep: 20 min. Bake: 35 min. + chilling

Makes: 10 servings

Ingredients

• 1 can (15 ounces) canned pumpkin
• 1 can (12 ounces) fat-free evaporated milk
• 8 large egg whites
• 1/2 cup fat-free milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Sweetened whipped cream and additional cinnamon, optional

Directions

1. Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.
2. In a large bowl, beat the first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.
3. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Easter Meringue Cups

Easter Meringue Cups

Total Time

Prep: 25 min. + standing Bake: 45 min. + cooling

Makes
8 servings

Ingredients

• 3 egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 cup lemon curd
• 1 cup sliced fresh strawberries
• 2 medium kiwifruit, peeled and sliced
• 1/2 cup fresh raspberries
• 1/3 cup mandarin oranges
• 1/3 cup cubed fresh pineapple

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon.
3. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not an open door; leave meringues in the oven for 1 hour. Spread cups with lemon curd and fill with fruit.

Angel Food Cake

Angel Food Cake

Total Time

Prep: 20 min. Bake: 35 min.

Makes
16 servings

Ingredients

• 1-1/2 cups egg whites (about 10 large)
• 1 cup confectioners’ sugar
• 1 cup all-purpose flour
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup of sugar
• Sweetened whipped cream and mixed fresh berries, optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners’ sugar and flour together twice; set aside.
2. Add the cream of tartar, extracts, and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

Favorite Coconut Cake

Favorite Coconut Cake

Total Time

Prep: 45 min. Bake: 15 min. + cooling

Makes
16 servings

Ingredients

• 4 large egg whites
• 3/4 cup butter, softened
• 1-1/2 cups sugar, divided
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2-3/4 cups cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup whole milk

FROSTING:

• 5 large egg whites
• 1-2/3 cups sugar
• 1 tablespoon water
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2-1/2 cups unsweetened coconut flakes
• Colored sprinkles, optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. Preheat oven to 350°.
2. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder, and salt; add to creamed mixture alternately with milk.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
4. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove the paper. Cool completely.
5. For the frosting, in a large heatproof bowl, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.
6. Spread between layers and over top and sides of the cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in the refrigerator.

Italian Pignoli Cookies

Italian Pignoli Cookies

Total Time

Prep: 30 min. Bake: 15 min./batch

Makes
2-1/2 dozen

Ingredients

• 1-1/4 cups (12 ounces) almond paste
• 1/2 cup sugar
• 4 large egg whites, divided
• 1 cup confectioners’ sugar
• 1-1/2 cups pine nuts

Directions

1. In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites. Gradually add confectioners’ sugar; mix well.
2. Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.
3. Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Chocolate-Dipped Meringue Sandwich Cookies

Chocolate-Dipped Meringue Sandwich Cookies

Total Time

Prep: 1 hour + chilling Bake: 40 min./batch + standing

Makes
7 dozen

Ingredients

• 4 large egg whites
• 1 cup confectioners’ sugar
• 1/2 cup almond flour
• 2/3 cup sugar

GANACHE:

• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1-1/4 cups heavy whipping cream
• 1 tablespoon light corn syrup

TOPPINGS:

• 1/2 cup chocolate sprinkles
• 1/2 cup sliced almonds, finely chopped and toasted
• 1/2 cup sweetened shredded coconut, finely chopped and toasted

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 225°. In a small bowl, whisk confectioners’ sugar and almond flour until blended. Beat egg whites on medium speed until foamy.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners’ sugar mixture.
4. Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies.
5. Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in the oven for 1 hour. Remove from oven; cool completely on baking sheets.
6. For the ganache, place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally.
7. Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip. Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to the refrigerator until firm enough to pipe.)
8. Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in the microwave for 10 seconds to thin slightly.) Dip in toppings as desired; place on waxed paper and let stand until set. Store in airtight containers at room temperature.

Mini Neapolitan Baked Alaska

Mini Neapolitan Baked Alaska

Total Time

Prep: 30 min. Broil: 5 min.

Makes
4 servings

Ingredients

• 4 foil muffin liners
• 4 chocolate wafers
• 1 cup reduced-fat strawberry ice cream
• 3 egg whites
• 6 tablespoons sugar
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions

1. Flatten muffin liners; place on a baking sheet. Place a wafer on each. Scoop 1/4 cup of ice cream onto each wafer; freeze.
2. Meanwhile, in a small heavy saucepan, combine the egg whites, sugar and cream of tartar; beat on low speed with a portable mixer for 1 minute.
3. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; add vanilla. Beat until stiff peaks form and sugar is dissolved, about 4 minutes.
4. Remove baking sheet from the freezer; immediately spread meringue over ice cream, sealing to edges of wafers. Broil 4-6 in. from the heat for 1-2 minutes or until meringues are lightly browned. Serve immediately.

Sherbet-Filled Angel Food Cake

Sherbet-Filled Angel Food Cake

Total Time

Prep: 50 min. + freezing Bake: 45 min. + cooling  Makes: 16 servings

Ingredients

• 12 large egg whites (about 1-2/3 cups)
• 1 cupcake flour
• 1-1/2 cups sugar, divided
• 1 vanilla bean or 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2-1/2 to 3 cups raspberry sherbet or ice cream of your choice

GLAZE:

• 2 cups confectioners’ sugar
• 1 teaspoon grated lime zest
• 3 to 4 tablespoons lime juice

Directions

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off the top of the cake. Hollow out the remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). Fill tunnel with sherbet, mounding slightly; replace cake top. Wrap cake securely in plastic; freeze overnight.
6. To serve, in a small bowl, mix confectioners’ sugar, lime zest, and enough lime juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip downside. Freeze until serving.

However, to get good results in cooking, it must be cooked at a certain temperature. Everyone should remember overcooking food results in a tasteless musk.