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Egg whites Recipes

9 recipes with egg whites for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

9 recipes

Angel Food Cake with egg whites, sugar and flour — USA recipe
🇺🇸USAAdvanced
Flour and Confectionery Products

Angel Food Cake

Angel Food Cake is a classic American dessert characterized by its light and airy texture. Made without butter, using egg whites, sugar, flour, and vanilla extract to create a soft and fluffy batter.

115 min470 kcal4 serves
🌿Vegetarian
Chocolate Soufflé with chocolate, butter and egg — France recipe
🇫🇷FranceEasy
Sweet Dishes

Chocolate Soufflé

A chocolate soufflé recipe from the French masters of the art of fine dessert making — light, airy, and intensely chocolatey.

30 min490 kcal4 serves
🌿Vegetarian⚡Quick🌾Gluten-free
Macaron with almond flour, egg whites and sugar — France recipe
🇫🇷FranceAdvanced
Sweet Dishes

Macaron

The Macaron is a true icon of French pâtisserie — a delicate almond meringue cookie with a smooth crisp shell, chewy interior and signature ruffled feet, sandwiched with sweet buttercream.

90 min165 kcal12 serves
🌿Vegetarian🌾Gluten-free
Pavlova with egg white, sugar and cream — Australia recipe
🇦🇺AustraliaAdvanced
Sweet Dishes

Pavlova

Pavlova is an Australian dessert named after ballerina Anna Pavlova — a crisp meringue shell with a marshmallow-like center, topped with whipped cream and fresh berries.

105 min220 kcal6 serves
🌿Vegetarian🌾Gluten-free
Pastitsio with pasta, ground beef and tomato — Greece recipe
🇬🇷GreeceAdvanced
Cereal and Pasta Dishes

Pastitsio

Three layers baked in a deep dish: tubular pasta bound with egg whites, a cinnamon-and-clove spiced beef sauce cooked until very dry, and a thick Greek béchamel enriched with egg yolks that sets firm during baking. Pastitsio is sometimes called Greek lasagna but the comparison only goes so far — the warm spices in the meat sauce give it a depth that Italian ragù does not have, and the Greek béchamel is deliberately thicker and richer than anything on a lasagna. The dish requires time but all three components can be made separately and assembled the same day or the next, and the baked dish rests for 30 minutes before it is cut.

120 min630 kcal8 serves
Branzino al Sale (Italian Salt-Crusted Whole Sea Bass) with whole branzino, coarse sea salt and egg whites — Italy recipe
🇮🇹ItalyMedium
Fish and Seafood Dishes

Branzino al Sale (Italian Salt-Crusted Whole Sea Bass)

Branzino al sale is the classic Italian salt-crusted sea bass — a whole fish buried under coarse sea salt mixed with egg whites, baked at 200°C for 30 minutes, then cracked open at the table. The salt forms a hard dome that turns the oven into a sealed steam chamber: the fish cooks in its own moisture and the aromas of lemon, thyme, and rosemary. Despite the dramatic amount of salt, the flesh emerges perfectly seasoned, never salty — the skin and scales keep the salt out. Restaurant-style Mediterranean seafood in its simplest form: high-protein, gluten-free, keto-friendly, and entirely hands-off once in the oven. Active work 10 minutes, bake 30 minutes. Serves 4 from two 700 g fish.

40 min220 kcal4 serves
💪High protein🌾Gluten-free🥑Keto
Zimtsterne (German Cinnamon Star Cookies) with almonds, egg whites and cinnamon — Germany recipe
🇩🇪GermanyAdvanced
Flour and Confectionery Products

Zimtsterne (German Cinnamon Star Cookies)

Zimtsterne are star-shaped German Christmas cookies made without any flour: the dough is ground almonds, cinnamon and a meringue of egg whites and powdered sugar, and part of that same meringue becomes the white glaze on top. They come from Swabia in southern Germany and are chewy and soft inside, closer to marzipan than to a biscuit. They bake at a low 140°C so the glaze stays snow white. The 90 minutes cover whipping, cutting, glazing and two trays in the oven; the sticky dough also rests 45 minutes in the fridge before rolling. Makes about 40 stars, four to a serving, and they are naturally gluten-free.

90 min350 kcal10 serves
🌿Vegetarian🌾Gluten-free
Kokosmakronen (German Coconut Macaroons) with egg whites and desiccated coconut — Germany recipe
🇩🇪GermanyMedium
Flour and Confectionery Products

Kokosmakronen (German Coconut Macaroons)

Kokosmakronen are small German coconut macaroons made from whipped egg white, sugar and desiccated coconut, baked in golden-tipped mounds on thin wafer discs called Oblaten. English recipes often just call them German coconut macaroons, and despite the name they have nothing to do with the French macaron. The egg white is beaten into a stiff meringue before the coconut goes in, and the mass is then warmed briefly over a water bath, which thickens it enough to hold a tall dome instead of spreading flat in the oven. Baked low and slow, the tips turn crisp and golden while the centre stays soft and chewy, closer to a coconut meringue than a biscuit.

45 min200 kcal10 serves
🌿Vegetarian
Mont Blanc (Chestnut Cream Dessert) with chestnuts, egg whites and heavy cream — France recipe
🇫🇷FranceAdvanced
Sweet Dishes

Mont Blanc (Chestnut Cream Dessert)

Mont Blanc is a cold autumn dessert: sweetened chestnut paste pressed into thin strands over a dome of whipped cream on a crisp meringue base, named after the mountain on the border between France and Italy. The French write it Mont-Blanc, Italians call it Monte Bianco (Montblanc in the Valle d'Aosta), and in Japan it is モンブラン. Nobody can say for certain who made it first. Its roots are linked to Piedmont and France, and the story that it was born in the royal kitchens of Savoy is a legend. Artusi's cookbook has a dessert of chestnuts pressed through a sieve into a ring and filled with whipped cream, and the Paris tea room Angelina, opened in 1903, made the Mont-Blanc its signature pastry. In Japan, a Tokyo pastry shop founded in 1933 is said to have made the first yellow, Japanese-style version. We use a French meringue, egg whites and sugar whisked without heat, instead of the Swiss meringue, which is whisked over a pan of hot water, because it is easier at home. For the chestnut part we use cooked, peeled chestnuts (vacuum-packed or from a jar) and sweetened chestnut spread (crème de marrons), so there are no raw chestnuts to boil and peel. The meringues bake for an hour and a half and then cool in the oven for another hour; after assembling, the desserts chill for 30 minutes. That is about 3½ hours in all, most of it hands-off.

125 min540 kcal6 serves
🌿Vegetarian🌾Gluten-free
Ingredients

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Other ingredients that appear most often alongside egg whites across the archive. Pick one to drill deeper.

flourchocolateeggberriespastaground beeftomatolemonsfresh thyme sprigsalmondscinnamonheavy cream