3,188 egg white recipes

Mango chiffon pie folds whipped cream and beaten egg whites into a sieved fresh mango puree set with gelatin and brightened with lime juice. A no-bake summer pie with cloud-light texture in a baked shell.

Banana Apple Bread loaded with mashed banana, chopped fresh apple, and applesauce, sweetened with brown sugar and cinnamon. A low-fat quick bread with no added oil.

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.

Infused with crunchy pecans and topped with a luscious, sweet drizzle. This irresistible dessert is perfect for indulging in the delicious combination of flavors and textures, leaving you craving for more.

A three-layer chocolate cake with cocoa and walnut extract, blanketed in fluffy marshmallow icing and showered with chopped black walnuts. All the joy of an ice cream sundae, no melting required.

Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.