egg whites

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile…

Ancho Mole Cookies

(140 g) nuts (such

(185 g;

(256 g) all-purpose flour

baking powder

cinnamon

Tbsp. unsalted butter, room temperature

(100 g) sugar

kosher salt

vanilla extract or vanilla bean paste

(130 g) dried fruit (such

(110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Bon Appétit

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.

Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.

Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.

Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.

Preheat oven to 350°. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.

Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

Consomme

beef

beef,

chicken parts (backs, necks, wings

leeks

studded

turnip

carrot

bay leaf, crumbled

thyme

savory

blade mace

salt

peppercorns

water

lean beef

leek, shredded

carrot, shredded

stock

Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.

Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.

Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.

Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

To clarify the consomme

Mix first 4 ingredients thoroughly and stir into cold stock.

Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)

Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.

These Instant Pot Egg Bites make healthy breakfast on-the-go easy. They are copycat Starbucks sous vide egg bites with one main ingredient and same fluffy with no blender.

Instant Pot Egg Bites

eggs

tsp salt

tsp baking powder

black pepper (to taste)

Cooking spray

spinach (finely chopped)

large bell pepper (diced)

Parmesan cheese (grated)

Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.

In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.

Spray 2 egg bite silicone molds with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full.

If you would like, add toppings like veggies and cheese. No need to stir.

Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.

Then place on top of the trivet with handles. If your trivet doesn't have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.

Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes.

After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.

Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

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Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.

Pecan Pumpkin Pie

rye flour or all-purpose flour

sugar

all-purpose flour,

(1½ sticks) chilled unsalted butter, cut into pieces

Libby’s 100% Pure Pumpkin

heavy cream

Tbsp. rye whiskey

ginger

nutmeg

cardamom

cloves

pecans

Tbsp. maple syrup

Whipped cream (for serving; optional)

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking. Using your hands, form dough into about a 7x5" rectangle. Using your rolling pin, gently tap and press dough to compact and tidy up edges. Roll out dough, dusting dough and surface as needed, until 3 times longer than when you started. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill until firm, at least 30 minutes.

Preheat oven to 400°. Roll out dough on a lightly floured surface to about a 12" round. Wrap dough around your rolling pin and unfurl into a standard 9"-diameter pie dish. Gently lift dough so it slumps down into edges of dish. Trim overhang and crimp as desired. Line crust with parchment paper or foil. Place dish on a rimmed baking sheet and fill with pie weights or dried beans. Bake until edges of crust start to brown, about 20 minutes. Remove parchment and weights. Decrease oven temperature to 350° and bake crust until edges are golden, 20–25 minutes. Remove dish from oven and brush 1 Tbsp. egg white over bottom of crust. Return to oven and bake until crust is golden brown, 5–10 minutes (the egg creates a water-resistant coating that helps prevent the custard from making the bottom soggy). Reserve remaining egg white for topping.

Do Ahead: Dough can be made 3 days ahead; keep chilled. Crust can be baked 3 days ahead; store tightly wrapped at room temperature.

While your crust is baking, combine eggs, egg yolk, pie filling, cream, granulated sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tbsp. brown sugar, 2 Tbsp. butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl and blend with an immersion blender until smooth; try not to aerate. (Alternatively, you can whisk mixture well and blend in 2 batches in a blender until smooth and homogenous.)

Pour into crust and bake pie (still at 350°) until filling is puffed and mostly set with just a slight wobble in the center when gently shaken, 40–45 minutes.

Just before the pie is done baking, toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes.

Whisk reserved egg white, remaining 2 Tbsp. brown sugar, and remaining ¾ tsp. salt in a small bowl until foamy, about 30 seconds. Add syrup and remaining 1 Tbsp. butter; whisk just to combine. Add pecans and toss to coat.

Carefully remove pie from oven and top with pecan mixture, allowing any excess egg white mixture to drip back into the bowl. Return pie to oven and bake until filling is completely set (a tester or paring knife inserted into the center should come out clean) and nuts are not tacky to the touch, 8–10 minutes. Transfer pie to a wire rack and let cool, at least 2 hours. Serve with whipped cream if desired.

Do Ahead: Pie can be baked 1 day ahead. Store uncovered in a cool oven or at room temperature.

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

tbsp plain flour

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

carrots,

celery sticks,

garlic cloves, chopped

tomato purée

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

butter

olive oil,

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. Preheat your baking sheet for extra insurance against sticking and to keep the sesame seed crust clinging tightly to the crisp skin.

Whole Fish Ssam

Kosher salt

scallions, thinly sliced on a diagonal, divided

garlic cloves, 4 thinly sliced, 1 whole

serrano chiles, thinly sliced, divided

sesame seeds

doenjang (Korean soybean paste)

Tbsp. gochujang (Korean hot pepper paste)

Tbsp. honey

Tbsp. unseasoned rice vinegar

radishes, trimmed, halved

Kimchi, cooked white rice, and lettuce (for serving)

Line a rimmed baking sheet with parchment paper and coat evenly with 1 Tbsp. oil. Place rack in middle and top third of oven and set baking sheet on middle rack. Preheat oven to 375°.

Whisk egg white, a pinch of salt, and 1 tsp. water in a small bowl until frothy. Pat fish dry inside and out with paper towels. Season fish all over, including cavity, with salt. Stuff cavity with one fourth of scallions, half of sliced garlic, and half of chiles.

Place fish on a large plate or another rimmed baking sheet, brush with egg white mixture, and sprinkle with 2 Tbsp. sesame seeds, patting gently to adhere. Turn over and repeat on opposite side, with egg white and another 2 Tbsp. sesame seeds. Transfer fish to preheated baking sheet, drizzle with 1 Tbsp. oil, and season with more salt. Bake until mostly cooked through and the tip of a paring knife easily slides through flesh, 20–25 minutes.

Meanwhile, toast remaining 2 tsp. sesame seeds in a small skillet over medium-high heat until golden and fragrant, about 4 minutes. Transfer to a medium bowl and add doenjang, gochujang, honey, and remaining 1 Tbsp. oil. Finely grate in 1 garlic clove and whisk to combine. (This is your ssamjang.)

Whisk vinegar and 2 Tbsp. ssamjang in a large bowl. Add radishes and remaining sliced scallions, garlic, and chiles. Toss to combine.

Remove fish from oven; heat broiler. Broil fish on top rack until sesame seeds are golden, about 4 minutes. Remove fish from oven and gently turn over by sliding fish to one side of baking sheet and using parchment and a fish spatula to turn it. Season other side of fish with more salt and broil until sesame seeds are golden, about 3 minutes. Transfer fish to a platter and serve with ssamjang, radish salad, kimchi, cooked rice, and lettuce for making wraps.

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Super Fluffy Omelet Recipe By Tasty

unsalted butter,

salt,

pepper,

chive, chopped,

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Tasty

Super Fluffy Omelet Recipe by Tasty

Separate the egg whites and the egg yolks in two separate bowls. You’ll only need 3 yolks, so discard the other 2 or reserve for another use.

Whisk the egg yolks until they become homogenous and pale in color. Set aside.

Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.

Lift up each side of the omelette and drop a tablespoon of butter underneath.

Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.

Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.

Fold the omelette onto a plate and sprinkle with chives.

https://vid.tasty.co/output/84188/landscape_480/1520887577

An egg white omelet is a healthy way to start the day and this is the way to make a perfect and fluffy omelet! Fast, simple, and delicious breakfast!

Egg White Omelet

unsalted butter

Salt and pepper

Parmesan cheese

chives

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

Granola Cookies

almonds

unsweetened coconut flakes

pumpkin seeds (pepitas)

oats

virgin coconut or extra-virgin olive oil, melted

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Preheat oven to 325°. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.

Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.

Drop ¼-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It’s magnificent, and deliriously easy.

Strawberry Pavlova

cornstarch

white-wine vinegar

vanilla extract

balsamic vinegar

To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.

Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.

To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.

To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

Everyone loves these classic meringue cookies! They&#x27;re lighter than air, super crunchy, and naturally fat free! I like to make mine small, about 1-1.5 inches, but you can experiment with making larger ones if you&#x27;d like--just be sure to adjust the cooking time accordingly.

Meringue Cookies

egg whites (at room temperature)

½ tsp cream of tartar

oz super fine sugar ((1 cup), can substitute granulated sugar)

tsp vanilla extract

Gel food coloring (I recommend Americolor brand)

Preheat the oven to 200 degrees Fahrenheit (90 C). Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with the whisk attachments.)

Turn the mixer to medium speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and beat again on medium until the whites have turned an opaque white color and just start to hold soft peaks.

At this point, start adding the sugar a few spoonfuls at a time with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy. Continue to add the sugar very gradually, and once all of the sugar is added, add the pinch of salt. Beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer.

Finally, stop the mixer, add the vanilla extract, and mix it in briefly. If you want to color the meringues just one color, add a small amount of gel food coloring to the mixing bowl and fold it in to the meringue mixture with a spatula, stirring gently. If you want to make multiple colors, divide the meringue first and work quickly to color each batch your desired color.

Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a large tip—a star tip or a round tip both work well. Put a dab of meringue mixture under the corner of each parchment sheet to stick it down and make piping easier.

Pipe stars or kisses of meringues on the baking sheets, about 1 – 1 ½ inches wide. The meringues will barely spread, so they can be piped close together. Bake the cookies at 200 F for 60 minutes. After an hour, turn the oven off, keep the door closed, and allow the meringues to sit until completely cool, for about an additional hour.

Once the meringues are crisp and room temperature, carefully remove them from the parchment paper.

Meringues can be stored in a cool, dry place in an airtight container at room temperature for 3-4 days. If they become chewy, you can revive them by placing them back in a 200-degree oven for about 15 minutes. Let them cool completely, then test them—they should be crispy again!

A creamy custard pie with an extra-milky flavored meringue.

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