Recipes with egg whites

Apple pie topped with marshmallow meringue instead of a top crust. Cinnamon-spiced apples baked in a flaky shell, finished with fluffy marshmallow cream and egg white topping browned to golden.

Puffed apple pancake: a dramatic oven-baked Dutch baby studded with cinnamon-caramelized apples. Pours flat, emerges with golden billowing edges and a custardy center. Breakfast theater in one skillet.

Crisp hazelnut meringues made with just three ingredients and slow-baked for three hours until dry and shatteringly light. A gluten-free cookie with toasty nut flavor in every bite.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Chocolate raspberry layer cake: a moist buttermilk-cocoa sponge cut into three layers and filled with an airy raspberry cream of Italian meringue folded into raspberry whipped cream. A showstopping, lighter-than-it-looks dessert.

Sesame biscotti with toasted sesame seeds baked into a crisp, twice-baked Italian cookie. Low-fat with no butter or oil, just eggs and vanilla. Perfect for dunking in coffee or tea.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.