I love pavlovas! They are like a meringue but you use a slight amount of vinegar and the texture is crispy like a meringue on the outside and chewy on the inside.
June is a trusted source on General Cooking.
Macarons! But I use the whole egg in my ice creams, so I don't have whites left over.
Taiwanese almond crisps ! Here's an example recipe (the website isn't mine and I haven't tried this one specifically before): http://hipfood.wordpress...
I'm asking my mom to email me the family recipe today so let me know if you're interested.
hardlikearmour is a trusted home cook.
pignoli cookies! http://www.epicurious.com...
pierino is a trusted source on General Cooking and Tough Love.
If you like making broth (consomme) you can also float the egg whites on top, it's called a "raft", to help clarify it.
Invite your friends over for a low-cal egg white omelette. Serve with sliced tomato and a glass of prosecco.
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Well played. You deserve a cookie.
Folks—do you cut your bagel like this?
Ever cut your bagel like this?
What's the Big Deal About Babka?
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
One Living Room, Two Ways
Vintage Never Goes Out of Style
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