Recipes with egg whites
1,997 recipes
Luxe Layer Extravaganza
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
Sesame Biscotti
Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.
Nut Kolachky Filling
Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.
Rhubarb Ripple
Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.
Lemon Cake Pie
Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.
Kisses
If you have egg whites left over from other recipes, use them for making kisses.
For the holidays you can dress them up by sprinkling some
green sugar or red cinnamon hearts on each kiss to make
them more festive.
Sunny Cocoa Drop Cookies
Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.
Poppy Seed Tea Cake
Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.
Snickerdoodles Light
Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.
Hope for More Chocolate Cake
Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.
Cream for Fruit
Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.
Classic Southern Spoon Bread with Separated Eggs
Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.
Macaroons (Low-Fat Cooking)
If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.
Currant-Bran Muffins
Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.
Ambrosia Cake with Orange Coconut Filling & White Frosting
Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.
Ukha (Clear Salmon Soup)
Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.
Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.
Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.
Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.
Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.
Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.
If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.
Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.
Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.
Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.
Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.
Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.
Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.
If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.
Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.
Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.
Ukha, a traditional Russian clear salmon soup with a layered fish stock clarified to golden perfection. Poached salmon fillets, potatoes, and carrots in a sparkling broth garnished with lemon.
