193 egg dessert recipes

Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

This brown sugar angel food cake swaps plain white sugar for molasses-rich brown sugar, giving each cloud-soft slice a deep caramel flavor. Light, fat-free, and whipped to tall, airy perfection from a dozen egg whites.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Low-fat apple bread pudding sweetened with maple syrup instead of refined sugar. Egg whites and skim milk keep it light while apples and raisins add natural sweetness. A guilt-free comfort dessert.