the albumin in egg whites
Crossword Clue

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AnswerCrossword Clue
ovalbuminthe albumin in egg-whites
ovalbuminsOVALBUMIN, the albumin in egg-whites
LYSOZYMEProtein in egg whites.
meringueegg whites beaten with sugar and browned in an oven
GLAIRSEgg-whites.
GLAIRSEgg whites
STIFFLike beaten egg-whites
MARZIPANAlmond paste and egg whites
MARZIPANAlmond paste, sugar and egg whites
HANDBEATENLike some rugs and egg whites
FOLDINRecipe instruction, as with egg whites
ANGELFOODType of cake made with egg whites
SNOWDessert made of egg whites and fruit pulp
soufflelight, puffy baked dish made with egg whites
divinitiesA fluffy, creamy candy made with stiffly beaten egg whites
meringuea topping for pies made of egg whites and sugar
divinityA fluffy, creamy candy made with stiffly beaten egg whites
meringuesMERINGUE, a topping for pies made of egg whites and sugar
marzipanto cover with a confection of ground almonds, egg whites, and sugar
mousseline(French) a French dress fabric; a hollandaise sauce with whipped cream or egg whites added
marchpane(Italian) an old name for marzipan, a confection of ground almonds, egg whites, and sugar
marchpanesMARCHPANE, (Italian) an old name for marzipan, a confection of ground almonds, egg whites, and sugar
mousselinesMOUSSELINE, (French) a French dress fabric; a hollandaise sauce with whipped cream or egg whites added
soufflelight baked dish made fluffy with beaten egg whites combined with egg yolks, white sauce, and fish, cheese, or other ingredients
souffleto make (food) puffed up and light, as by beating and cooking, adding stiffly beaten egg whites, etc.; make resemble a souffl├®
marzipansA sweet, yellowish paste of ground almonds, sugar, and egg whites, often colored and used to make small cakes or confections or as an icing for larger cakes
marzipanA sweet, yellowish paste of ground almonds, sugar, and egg whites, often colored and used to make small cakes or confections or as an icing for larger cakes
meringuesAn item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, esp. pies. Individual meringues are often filled with fruit or whipped cream