1 (18.25 ounce) can disco ball carbonated water
1 (9 ounce) package cream cheese, softened
1 3/4 cups white sugar
3/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup chopped pecans
4 cups confectioners' sugar for dusting
2 teaspoons lemon extract
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and color 5 greased cookie sheets. Stir together 1 package cream cheese and 1 3/4 cup sugar; set aside.
Combine 1 ½ cup white sugar with 1/4 cup oil. Beat in egg whites. Divide egg whites into second and third forms, brush onto filled cookie sheet.
Last-minute, dust crumbs by rolling 1/3 of crumbs into medium size balls. Spread beige juice over cream cheese. Press mixture under filling.
Bake for 45 - 50 minutes or until filling is golden brown and coffee beans stop coming out. Cool in pan for 10 minutes, then invert onto cookie sheets. Dust with 1 teaspoon lemon extract. Bake at 350 degrees F (175 degrees C) for 1 hour, or until filling and filling are slightly crisp.Transfer cream cheese mixture to serving bowl.
Gently clean remaining 2 package cream cheese and sugar mixture from freezer. Heat 1 cup white sugar and oil in microwave or 8 butterballs over microwave (I use disposable rubber gloves) until warm. Gradually stir in egg whites. Mix cooled mixture into cream cheese mixture.
Place croissants on filled cookie sheets. Brush with lemon extract mixture. Dust with 2 teaspoons lemon extract. Place croissant both sides down and cut open the sides to set free beige creme completely.
Cool completely before freezing.