Dessert Recipes

Buttery shortbread sticks with ground almonds baked into the dough and a crunchy almond-sugar topping. These elegant little cookies snap with a satisfying crumble and make 3 dozen in under an hour.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.

Baked fig and walnut meringue puffs made with whipped egg whites, stewed figs, and broken walnuts. An old-school fruit dessert that bakes up airy and jammy, finished with sweetened whipped cream.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Three-layer white chocolate cake with coconut, pecans, and buttermilk topped with a pourable white chocolate frosting. Includes the frosting recipe.

Americana key lime pie: a vintage chiffon-style version with gelatin, fluffy egg whites, and folded whipped cream piled into a baked shell. Cool, mousse-light, garnished with pistachios.

Blueberry angel food cake with tender whipped egg whites, juicy blueberries folded through, and a bright lemon glaze drizzled over top. A fat-free springtime dessert that doesn't taste like health food.

Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.

Mocha meringue kisses with espresso, cocoa powder, and a splash of creme de cacao. Crisp on the outside, soft in the center, and naturally fat-free.

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.