2,317 egg recipes

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Rose bavarois cream is a classic French molded dessert made with rose petal-infused custard, whipped double cream, and gelatin. Elegant, floral, and silky smooth.

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.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

Old-fashioned whole bran muffins with just 8 ingredients. Milk-soaked bran keeps them moist and tender while a hot oven bakes them golden in 20 minutes. Simple and fiber-rich.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Very distinctive, thse macroons are not too sweet, but are crunchy and chewy and rich with the exotic flavor of toasted pine nuts.

Made without butter, and with cocoa powder instead of chocolate, the cake is like a souffle that rises, then sinks as it cools.