Dessert Recipes

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Classic Italian amaretti cookies made with almond paste and egg whites, piped and baked until golden with a crackly crust. Just three core ingredients for crisp, chewy almond flavor.

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.

Amaretto cookies fold flaked coconut, chopped almonds, and amaretto liqueur into a stiff egg white meringue base. Crisp-outside, chewy-inside macaroon-style drops with a grown-up almond-liqueur backbone.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

Microwave meringues made with just egg white and powdered sugar in under 15 minutes. No oven needed. These two-ingredient meringue cookies puff up light and crisp in 90 seconds flat.

Three-layer pistachio cake with white chocolate buttercream, orange zest, and almond extract. A showstopper dessert with chopped pistachios pressed into the frosting.

A scrumptious torte made with almonds, rum, brandy and semi-sweet chocolate.

Classic Italian amaretti cookies made with just egg whites, sugar, ground almonds, and almond extract. Crisp outside, chewy inside, and naturally gluten-free.

Peanut butter banana chiffon pie with a cloud-like gelatin-set filling lightened by whipped egg whites and cream. Sliced bananas hide under the fluffy peanut butter top in a baked pastry shell.

Banana tres leches cake soaked in three milks with banana liqueur, topped with sweet whipped cream and crispy meringue pieces. A Latin American dessert with a banana twist.

French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

A lighter blueberry upside-down cake made with egg whites, oatmeal, and a whisper of cardamom. The berries bake on the bottom and become a glossy topping when you flip it out.