3,085 egg white recipes

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Indulge into this rich and decadent cake that is perfect for chocolate lovers!

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

A delicious side dish made with tasty pickled jalapeno peppers and cheddar cheese.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Lemon glaze made with egg white, powdered sugar, fresh lemon zest, and lemon juice. A smooth, glossy icing for cookies, cakes, and German-style baked goods.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.

White Chocolate Bread Pudding with White Chocolate Sauce recipe

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Poppy seed roll: an Eastern European yeasted bread wrapped around a rich poppy seed filling sweetened with honey and orange-lemon zest. Holiday classic.

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Pinto bean and scallion veggie burgers bound with egg whites and breadcrumbs, sharpened with rice vinegar and Italian herbs. Freeze-ahead friendly, baked instead of fried, and naturally low-fat.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Crispy fried eggplant: rounds salted to draw out any bitterness, then breaded in seasoned flour, egg and thyme-flecked crumbs and fried golden in butter and oil. Crisp outside, tender-not-mushy inside, finished with lemon.

A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.