10,000 egg recipes

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Cracker pecan pie with a meringue-like base of stiff egg whites, crushed crackers, and sugar topped with pecans and broiled milk chocolate. A crustless, no-flour dessert.

Lady Baltimore cake is a tall white layer cake filled with fruit and nuts, then covered in fluffy boiled icing. The genteel Charleston dessert that's been a Southern wedding cake for over a century.

Pistachio sugar cookies: buttery rolled sugar cookies topped with chopped pistachios pressed into the surface before baking. Crisp, delicate, and elegant with a nutty crunch on every cookie.

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Rich chocolate cake with cocoa, buttermilk, and a hot-water finish for an extra-moist crumb. The classic one-bowl chocolate sheet cake that bakes up dense, dark, and tender every time.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Thin, lacy pecan cookies spread flat like pancakes and baked in residual oven heat. Crispy, buttery, and caramelized with brown sugar and whipped egg whites.

Fudge mint brownies with chocolate mints melted into the batter and spread as a glossy topping. Dense, rich cocoa brownies with a minty chocolate layer on top.

Chewy chocolate drop cookies made with melted semi-sweet chocolate, butter, and just half a cup of flour. Fudgy, brownie-like cookies that bake in under 10 minutes.

Butterscotch brownies (blondies) made by melting butter with brown sugar for that toffee-deep flavor, then folding in nuts for crunch. One bowl, 25 minutes, and a chewy fudgy texture that beats any boxed mix.

Passover dark chocolate nut cake uses no flour at all. Twelve whipped eggs carry a rich batter of melted chocolate and chopped almonds, baked in a tube pan for a deep, fudgy Seder-friendly dessert.