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cooking.nytimes.com
This recipe first came to The Times in 1941, published under the rather humdrum title “Grapefruit Dessert,” only to be revived in 2010, as part of Amanda Hesser’s Recipe Redux column Adapted from Maurice Gonneau, the executive chef at the Park Lane and the Chatham in New York City, this recipe is whipped up with just a few items you may already have on hand: egg whites, sugar, grapefruits, and a bit of brandy The end result is, Hesser wrote, “the love child of broiled grapefruit and baked Alaska,” a dish “as joyful as it is unexpected.” A photo accompanying the column bears an enticement, and a mild warning: “This dessert is best served to good friends with an appreciation for weird and delicious treats.” Find those friends, and you have a dish worth sharing.
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Light air meringue cookies made minty with crushed candy canes.
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A variation on the typical meringue recipe that I discovered by accident. A little chewier and maplier than usual.
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A creamy raspberry filling is sandwiched between 2 nutty crumb layers creating a tasty and unique dessert for hot summer evenings.
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This meatloaf has the southern taste of grits and sausage, and is made in a slow cooker. There are no bread crumbs; egg whites and grits have the holding power.
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This rich gluten-free cake is made with ground hazelnuts instead of flour, topped with whipped cream and chopped toasted hazelnuts.
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They are pleasantly sweet, made with almond paste and pine nuts, but no flour.
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Luscious buttercream infused with the sweet flavor of white chocolate makes the perfect topping for cakes, cupcakes, cookies, and other treats.
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Get Royal Icing Recipe from Food Network
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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.
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Beating and folding the egg whites into this apple noodle dish gives it an airy texture. Cinnamon and golden raisins are dotted throughout this sweet casserole.
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This is my Grandmother's recipe for ice cream. It's yummy, doesn't require an ice cream maker, very simple and can be made into any flavor of ice cream on the planet.
Ingredients: egg whites, sour cream, sugar