567 egg yolk recipes

Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

Fruit solitaire tarts with orange-scented butter pastry shaped like playing card suits, filled with cherry and blueberry pie filling. A festive New Year's Eve dessert.

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.

Chinese-bakery style almond cookies with shortening, brown sugar, and a whole blanched almond pressed into each round. Egg yolk wash gives the signature glossy golden top from your favorite dim sum tray.

Delicate Italian dessert crepes filled with sweetened ricotta and fresh strawberries. Elegant rolled crepes dusted with powdered sugar, perfect for special breakfasts or desserts.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

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

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

A classic vanilla sponge cake that gets its lift from 10 whipped egg whites and cake flour with no butter or oil. Tall, airy, and springy with a delicate vanilla crumb.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.