1,356 salted egg recipes

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

Chocolate chip meringue kisses that dry in the oven for 5 hours after a brief blast of heat. Light, crisp, melt-in-your-mouth cookies with just six ingredients.

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

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Holiday master butter cookie dough combines flour, cornstarch, and creamed butter into a tender, rollable base for cut-outs, Linzers, thumbprints, and pinwheels. Chills up to 3 days or freezes up to 6 months.

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

Light and airy citrus chiffon pie with fresh lemon and orange juice, set with gelatin in a flaky pastry shell. A no-bake filling that's bright, fluffy, and refreshing.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.

Caramel-pecan cake made with buttermilk chocolate batter, folded egg whites for lift, and a gooey caramel-chocolate chip topping baked right on top.