3,188 egg white recipes

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Frozen Irish cream and whiskey soufflé tucked inside cream puffs, drizzled with hot bittersweet fudge sauce. A make-ahead showstopper dessert for entertaining.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Weintraubentorte, a traditional German grape torte with a buttery shortcrust shell and a whipped egg white, almond, and fresh grape filling baked until golden.

Rich flourless bittersweet chocolate cakes molded in heart shapes, served on a silky pistachio custard sauce. An elegant make-ahead French-inspired dessert that chills for 24 hours before its grand reveal.

Almond and hazelnut pastry ring with a sweet marzipan-style nut filling, baked in a glossy golden spiral. Classic European dessert pastry for coffee or tea.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Ground beef cheese custard casserole with eggs, milk, mustard, shredded cheese, and toasted bread squares on top. Old-school savory custard for weeknight dinner.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Fat-free orange poppy seed biscotti with no butter or oil, crispy-crunchy from a double bake. Bright citrus flavor from orange zest and concentrate with poppy seed crunch throughout.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Rabanadas are Portuguese fried toast soaked in rum-spiked sweet milk, dipped in beaten egg, and pan-fried in butter until golden. Finished with a dusting of cinnamon sugar.