Egg whites are very nutritious in protein. But they are also best known for how they whip up to lofty heights in soufflés, meringues, angel food cakes, and much more. Here are 6 egg whites recipes you can enjoy with this nutritious ingredient.

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Ingredients
1 1/2 cups egg whites (12 large eggs), room temperature
1 1/2 cups superfine sugar
1 cup cake flour, sifted
1 1/2 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract

Directions
1. Preheat oven to 325 degrees F.
2. In a bowl, mix 3/4 cup sugar and the flour. Set aside.
3. In another bowl, beat egg whites with electric on medium speed until foamy.
4. Add the cream of tartar and salt in the egg whites. Beat until fully incorporated.
5. Stir in 2 tablespoons of sugar at a time. Beat the egg whites to soft peaks.
6. Add the vanilla and almond extracts. Mix well.
7. Add the sifted flour mixture over the egg whites in 5-6 additions. Fold in gently after each addition.
8. Push batter into ungreased 9 inch tube pan. Smooth the top with a spatula and tap the pan on the counter once or twice.
9. Bake for 50-60 minutes.
10. Immediately turn pan upside down onto a wine bottle.
11. Let cool for an hour. With a metal spatula, release the cake from the pan.

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Meringue is made of three things: egg whites, sugar and air. This homemade meringue bites will delight your guests.

Ingredients
3 egg whites, at room temperature
1/4 tsp cream of tartar, to stabilize the egg whites
3/4 cup fine white sugar
Pinch of salt

Directions
1. Preheat oven to 200 degrees F.
2. Beat the egg whites on low-medium speed until foamy. Add cream of tartar and beat the eggs whites until they hold soft peak.
3. Turn the mixers to high and add the sugar a couple tablespoons at a time. The texture should be glossy.
4. Pipe onto parchment-covered sheets.
5. Bake for about 40 minutes. Rotate the pans top to bottom and front to back, and bake for an additional 30-50 minutes (when done, they are dry and hard).
6. Remove from the oven and let them cool before removing from the trays.
7. Taste best when you eat right away.

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Ingredients
2 envelopes powdered gelatin
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 large egg whites, at room temperature
Pinch of salt
2 tsp vanilla extract

Directions
1. In a small bowl, sprinkle the gelatin over the 1/2 cup of cold water to dissolve.
2. In a small saucepan, mix the sugar and corn syrup with 1/3 cup of water. Place over medium heat.
3. In a big bowl, stir in the egg whites and beat on low speed with electric mixer until foamy. Add the salt.
4. Turn the mixer on high speed. Beat the egg whites until they are thick and fluffy.
5. Gradually pour the syrup into the whites.
6. Scrape the gelatin and water into the pan that you used for the syrup. Slowly pour the gelatin water slowly into the whites, stirring well. Add the vanilla extract and whip until the mixture is completely cool.
7. Dust a baking sheet with flour generously and evenly.
8. With a metal spatula, spread the marshmallows on the pan. Let it dry for overnight, uncovered.
9. Put about 1 cup of the marshmallow mixture into a large bowl.
10. Dust the top of the marshmallows with some of the marshmallow mixture. Cut the marshmallows into 1-inch squares using pizza wheel. Lightly dust all sides of each marshmallow with the remaining mixture.

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Ingredients
1 tbsp olive oil
4 large egg whites
Freshly grated Parmesan cheese
Spinach
Salt and pepper

Directions
1. In a nonstick skillet, heat oil over low heat. Whisk egg whites and salt, incorporating air.
2. Pour the whisked eggs into the skillet. Let the eggs cover the entire surface of the skillet .
3. Top with spinach and cheese.
4. Using wooden or rubber spatula, fold it half.
5. Lightly press down on omelet with the spatula to seal omelet together.

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Ingredients
4 large egg whites, at room temperature
1 cup granulated sugar
1/4 tsp salt
1 tsp vanillaextract
1/2 cup cakeflour, sifted
3 cups flaked coconut

Directions
1. Line two cookie sheets with parchment paper or aluminum foil.
2. In a bowl, whisk together egg whites, sugar, and salt, until they become white and stiffened.
3. Stir in the vanilla extract, flour, and coconut.
4. Preheat oven to 325 degrees F.
5. Place small mounds of the batter on the parchment-lined baking sheet, 1-2 inches apart from each other.
6. Bake for about 15 to20 minutes, until golden brown. Remove from oven and let cool on the baking sheet.

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Ingredients

Meringue
4 egg whites
1 1/4 cups white sugar
1 ½ tsp vanilla extract
2 tsp cornstarch
Topping
1 pint heavy cream
2 pints fresh berries

Directions
1. Pre-heat oven to 300 degrees F.
2. Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
3. In a large bowl, beat egg whites until stiff. Add the sugar, 1 spoon at a time, beating well after each addition. Beat until thick and glossy.
4. Gently fold in vanilla extract and cornstarch.
5. Spoon the mixture inside the circle on the parchment paper. Spread the mixture evenly.
6. Bake for an hour. Cool on a wire rack.
7. In a small bowl beat heavy cream until stiff peaks form; set aside.
8. Remove the paper. Place the meringue on a plate. Top the edge of the meringue with whipped cream. Fill the inside of the top with fresh berries.

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