3,188 egg white recipes

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

Coffee chiffon cake folds whipped egg whites into a coffee-spiked oil and yolk batter for a tall, springy cake with deep coffee flavor and the airy crumb that defines chiffon.

Chocolate chip cheesecake on a graham crust with whipped egg whites folded in for lift, layered with chips top and bottom. Bake short for gooey New York style, longer for a souffle-fluffy rise.

One egg omelet made fluffier by whipping the white to soft peaks before folding in the yolk. A clever technique that turns a single egg into a full-sized omelet.

Scandinavian-style kringle cookies made with hard-boiled egg yolks for an ultra-tender crumb, laced with cinnamon and citrus zest, then brushed with egg white and sprinkled with pistachios.

Salzburger Nockerl, a classic Austrian souffled dessert with billowy egg white mounds baked over cream, butter, and currant jelly. Golden, airy, and served straight from the oven.

Katish's cheesecake: a light, souffle-style cream cheese cake on a zwieback crust, lifted with whipped egg whites and scented with real vanilla bean. Old-world elegance.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

Smørkranser are traditional Norwegian butter wreath cookies made with just four ingredients: butter, sugar, egg yolk and flour. Shaped into tiny wreaths, brushed with egg white and topped with colored sugar.

Buttery shortbread crust for cheesecakes and tarts, hand-mixed with unsalted butter, egg yolk, flour, and sugar. Bake the base, line the sides, then seal with egg white to prevent sogginess.

Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.

Pineapple upside-down cupcakes with a brown sugar-cinnamon topping, crushed pineapple, and maraschino cherry centers. Light cake flour batter with whipped egg whites for extra lift.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Rich homemade eggnog with bourbon, cognac, whipped cream, and beaten egg whites dusted with nutmeg. A classic holiday punch that's thick, boozy, and impossibly smooth.