179 egg food recipes

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.

No-bake chocolate icebox cake layered with angel food cake pieces and a rich chocolate custard made from melted German chocolate, egg yolks, and whipped cream. Chills overnight.

Light, crispy meringue cookies loaded with chocolate chips, made from just egg whites, sugar, and vanilla. Naturally gluten-free and baked low and slow for a melt-in-your-mouth finish.

Tiny green sugar cookie balls arranged in rings with candied cherry "berries" to make festive Christmas wreath cookies. A fun, easy holiday baking project for kids.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Gloreos, a homemade copycat Oreo: deep-chocolate cake-mix cookies sandwiched with a fluffy vanilla cream filling. The gelatin-set filling stays firm, just like the real thing. A fun batch-bake for cookie lovers.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

Soft, buttery, creamy and sweet cookies that are popular all the time at our St. Patrick's Day!

Cherry chocolate baked Alaska stacks devil's food cake with frozen cherry yogurt filling under a flash-baked cocoa meringue. Retro dessert drama with hot meringue and ice-cold center.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.