2,040 3 egg white recipes

Apple cheddar scones with sharp shredded cheddar, sweet apple chunks, and toasted wheat germ for nutty depth. A lighter take on the classic savory-sweet combo, baked in a single round.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Mother's Day baked apple-cinnamon French toast assembles overnight, then bakes into a puffed, custardy casserole with dried apples, raisins, and warm spices. Zero morning-of stress.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Peanut streusel pie with vanilla custard, sweet meringue, and a crumbly peanut butter topping that browns into a nutty crust under the broiler. A diner counter classic.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

No-butter orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. Soft, fruity, and loaded with walnuts and golden raisins.

Turkey meatloaf loaded with spinach, carrots, and horseradish, bound with herb stuffing and egg whites. A leaner, veggie-packed twist on classic meatloaf.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Chocolate brownie macaroons with melted chocolate, whipped egg whites, shredded coconut, and condensed milk. Fudgy centers with crisp tops, crowned with a blanched almond.