| ROYALICING | Mixture of sugar and egg-whites, used on fruit cakes (5,5) |
| MERINGUE | A mixture of sugar and egg whites used for cakes (8) |
| TODDYSTICK | Implement used for stirring mixture of sugar, spirits and hot water (5-5) |
| NUTTY | Mad on fruit cakes? (5) |
| MARZIPAN | Paste made from ground almonds, sugar and egg whites used to coat fruit cakes (8) |
| BRANDYSNAP | A small bowl made of sugar and spice (2wds) |
| LITTLEGIRL | One made of sugar and spice, in a rhyme (2 wds.) |
| HANDBEATEN | Like some rugs and egg whites |
| MACAROON | A sweet biscuit made of ground almonds, sugar and egg whites |
| GLAIR | Egg whites used as an art material that can be added to gouache (5) |
| RHUBARB | Vegetable eaten as a fruit in dishes such as crumble and fool, generally cooked with vast quantities of sugar and other ingredients such as orange, ginger and redcurrants (7) |
| FONDANT | Thick paste of sugar and water, used for making sweets or icing cakes (7) |
| ADVOCAAT | Dutch liqueur of brandy, sugar and egg yolks, with a smooth, custard-like consistency (8) |
| NOUGAT | Hard chewy confectionery made with sugar or honey and egg whites, often with chopped nuts or dried fruit added (6) |
| AMRIT | Sanctified solution of sugar and water used in a Sikh initiation ceremony |
| ALMOND | An ingredient with sugar and egg in the sweet paste marzipan (6) |
| POUNDCAKE | *Dessert named for its traditional amount of butter, flour, sugar and eggs |
| GRAY | Colour between black and white used to describe an overcast sky (4) |
| ALABASTER | Fine-grained variety of gypsum. usually white. used for making statues (9) |
| CHOCOLATEMOUSSE | Dessert made with cocoa and egg whites |
