3,188 egg white recipes

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

Frozen raspberry parfait, a silky no-churn mousse of cooked raspberry puree, framboise brandy, meringue, and whipped cream. A classic French dessert frozen for hours.

Lighter cheesecake made with blended cottage cheese and low-fat sour cream on a graham cracker crust. A slimmed-down dessert topped with cherry pie filling or fresh fruit.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Chocolate mousse cake with a full pound of bittersweet chocolate, 10 egg yolks, and 12 egg whites split between a low-baked cake base and a real chocolate mousse topping.

Sugar-free blond brownies built on a no-sugar white cake mix with mint chocolate chips and peanut butter chips folded in. A diabetic-friendly dessert with classic blondie texture and chocolate-mint surprise.

Easy fruit cake made with applesauce instead of butter for a lighter, lower-fat version. Packed with mixed dried fruit, baked low and slow. No oil, no egg yolks. Makes one dense, fragrant loaf.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.

Crisp, light date macaroons made with just four ingredients: egg whites, dates, nuts, and powdered sugar. Naturally flour-free and baked to a golden brown.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

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.

Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.