3,085 egg white recipes

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

High-fiber bran muffins made with whole wheat flour, orange juice, prune butter, and raisins. No oil, no egg yolks, and packed with fiber from bran cereal and wheat germ. Healthy grab-and-go breakfast in 45 minutes.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Lighter cheesecake made with cottage cheese and whipped egg whites, swirled with cocoa for marbled chocolate effect. Bakes in springform pan for 50 minutes, chills overnight.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

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.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Lemon meringue pie with a tangy, buttery curd in a flaky shell, topped with a cloud of toasted meringue. The classic Southern dessert that earns its place at every Sunday supper.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

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

Spam carbonara with vermicelli, Parmesan, egg, and fennel seed in a broth-based sauce. A fun, pantry-friendly twist on classic Italian pasta carbonara.

French meringue strips with a buttery shortbread base topped with vanilla meringue, cinnamon sugar, and chopped almonds. Elegant bar cookies that yield 8 dozen.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

European-style buckwheat cake with ground almonds, filled and topped with a cranberry cottage cheese mousse set with gelatine. A naturally gluten-friendly torte with nutty, earthy flavor.

Giant sunflower-shaped cookie with heart-shaped petals around the edge, frosted center sprinkled with chocolate chips and sunflower seeds. A showstopping party dessert you slice into wedges.