526 tartare recipes

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

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.

Soft drop sugar cookies with brown sugar, cream of tartar, and baking soda for that signature snickerdoodle-style crackle. Rolled in sugar, no chilling needed.

Orange blossom cake, a three-layer white cake filled with orange marmalade and crowned with fluffy seven-minute orange frosting. Classic Southern tea-table dessert.

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.

Scotch mock apple pie: a Depression-era trick that uses soda crackers, lemon juice, and warm spices to taste exactly like apple pie. No apples required.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Golden sugar cookies made with egg yolks, butter, lemon extract, and cream of tartar for a rich, tender crumb with a hint of citrus. Rolled into balls and baked until just golden.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Soft spiced drop cookies packed with plump raisins, warm cinnamon, cloves, and nutmeg. Spread thin, bake fast, cut into squares for old-fashioned cookie jar treats.