Recipes with egg whites
2,045 recipes
Buttermilk Lemon Pudding Cake
Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.
Additive Devil Food Cake with Caramel Filling
Additive Devil's Food Cake with Caramel Filling recipe
Salmon Consomme with Bites
Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.
Frozen Pumpkin Mousse
Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.
Lemon Meringue Angel Food Cake
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Lemon Meringue Angel Food Cake
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Peach Breakfast Cake
Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.
Orange Cheesecake & Strawberries
Lighter orange-scented cheesecake made with cottage cheese and Neufchatel, baked on a cinnamon vanilla wafer crust and crowned with fresh strawberries and orange sections. Brighter than classic.
MacAroon Jam Slices
Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.
MacAroon Jam Slices
Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.
Master Lemon Meringue Pie
The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.
Jamaican Chicken
Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.
Favorite Shrimp in Lobster Sauce
Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.
Amazing Salmon Mousse
Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.
Feather Light Cheesecake
A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.
Spiced Applesauce Chocolate Cake
Spiced applesauce chocolate cake topped with fluffy meringue-style chocolate frosting. Cinnamon, cocoa and applesauce make a moist, vintage 13x9 sheet cake.
Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.
Additive Devil's Food Cake with Caramel Filling recipe
Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.
Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Lemon meringue pie reimagined as a cake: a cloud-light, lemon-scented angel food cake split and filled with tangy homemade lemon curd, then swathed in glossy Italian meringue frosting. Airy, bright, and showy.
Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.
Lighter orange-scented cheesecake made with cottage cheese and Neufchatel, baked on a cinnamon vanilla wafer crust and crowned with fresh strawberries and orange sections. Brighter than classic.
Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.
Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.
The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.
Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.
Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.
Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.
A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.
Spiced applesauce chocolate cake topped with fluffy meringue-style chocolate frosting. Cinnamon, cocoa and applesauce make a moist, vintage 13x9 sheet cake.
