List of recipes using Egg white: 47 recipes

egg white
[Spicy hot toasted cashew nuts]
Spicy hot toasted cashew nuts
Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.
264 29 min.
[Verrine of avocado mousse and crab]
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
40,1325/5 for 13 ratings 35 min.
[Almond tuiles]
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
97,6295/5 for 1 ratings 1 hour 18 min.
[Amaretti]
Amaretti
Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
10,0854.5/5 for 2 ratings 1 hour 3 min.
[Amiens macaroons]
Amiens macaroons
These macaroons, famous since the 16th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.
22,6485/5 for 18 ratings 49 min.
[Baked Alaska]
Baked Alaska
The name may be odd, but Baked Alaska is an elegant dessert. The core of this version is a "sandwich" of vanilla ice cream and blackcurrant sorbet between 2 layers of sponge soaked in rum-flavoured syrup. This is then covered in a layer of meringue and put in a very hot oven for just a few minutes...
4,9034.3/5 for 12 ratings 6 hours 47 min.
[Calissons]
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
41,546 53.3/5 for 3 ratings 1 hour 28 min.
[Chocolate madeleines]
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.
82,1033.8/5 for 12 ratings 1 hour 15 min.
[Chocolate mousse]
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
96,2053.7/5 for 3 ratings 40 min.
[Chocolate mousse with hazelnuts]
Chocolate mousse with hazelnuts
Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
4,2285/5 for 13 ratings 55 min.
[Cigarettes Russes (Piroulines)]
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.
21,982 34.5/5 for 2 ratings 46 min.
[Clafoutis "Marie-Antoinette"]
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is...
4,2404.9/5 for 21 ratings 1 hour 17 min.
[Coconut tuiles]
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
105,7824.8/5 for 4 ratings 1 hour 12 min.
[Crust for tea]
Crust for tea
Under this strange name there's a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
58,610 14.9/5 for 18 ratings 1 hour 1 min.
[Eton mess]
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.
53,4995/5 for 13 ratings 4 hours 55 min.
[Hazelnut and orange cake]
Hazelnut and orange cake
A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit...
2,2675/5 for 1 ratings 2 hours 15 min.
[Ice-cream Vacherin]
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work...
14,7134.5/5 for 12 ratings 8 hours 45 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
257,114 714.6/5 for 46 ratings 2 hours 38 min.
[Meringues]
Meringues
A very simple recipe but which always impresses.
92,6844.5/5 for 19 ratings 4 hours 17 min.
[Nougat]
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.
25,115 15/5 for 1 ratings 1 hour 41 min.
[Oat financiers for Louise]
Oat financiers for Louise
These moist little petit-four cakes are called 'financiers' in French, as they are similar in shape to gold ingots! They go very well with tea or coffee. In this version, the usual ground almonds are replaced with rolled oats, blended to a powdery texture.
23,460 23.9/5 for 19 ratings 45 min.
[Peach and verbena feuilleté]
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...
4,2964.1/5 for 16 ratings 2 hours 23 min.
[Piped petits-fours]
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
3,345 1 day 32 min.
[Pistachio "Financiers"]
Pistachio "Financiers"
This version of the traditional French financiers is just as moist as the original but with a delicious pistachio flavour.
14,8404/5 for 20 ratings 34 min.
[Pistachio madeleines]
Pistachio madeleines
Firm on the outside, soft in the centre and with a prominent pistachio flavour, these madeleines are truly delicious.
28,172 25/5 for 1 ratings 1 hour 39 min.
[Strawberry sorbet]
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
12,0914.6/5 for 14 ratings 31 min.
[Stuffed prunes]
Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
3,556 20 min.
[Succès praliné (praline meringue)]
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.The original recipe comes from the master chef Gaston Lenôtre, and...
77,463 34.9/5 for 7 ratings 4 hours 16 min.
[Two-coloured chocolate-orange tart]
Two-coloured chocolate-orange tart
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
10,0515/5 for 13 ratings 2 hours 35 min.
[Vanilla ice cream]
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
83,2683.8/5 for 11 ratings 1 hour 7 min.
[Yvetot Douillons]
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
12,9614.3/5 for 19 ratings 1 hour 3 min.
[Brioche royale]
Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
2,588 16 hours 47 min.
[Almond dacquoise]
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.
44,8235/5 for 1 ratings 44 min.
[Almond macaroon cake]
Almond macaroon cake
This is a cake version of an almond meringue, moister and denser in texture. This cake can be eaten on its own or made smaller, like finger biscuits. It can also be used as the base in a boozy dessert, such as a framboisier.
5,2954.3/5 for 15 ratings 58 min.
[Armagnac marzipan]
Armagnac marzipan
Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
3,352 9 min.
[Butter cream]
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
63,7254.6/5 for 14 ratings 58 min.
[Coconut paste]
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.
73,0924.5/5 for 2 ratings 15 min.
[Financier batter]
Financier batter
This delicious mixture is for the classic little French cakes called "financiers" (because of their ingot shape), but it can also be used with fruit, like a clafoutis.
100,0024.6/5 for 14 ratings 12 min.
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
105,2244.3/5 for 15 ratings 30 min.
[Marzipan (almond paste)]
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
98,461 34.5/5 for 2 ratings 11 min.
[Pistachio powder or paste]
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
99,343 133.8/5 for 6 ratings 48 min.
[Royal icing]
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
29,9564.7/5 for 12 ratings 13 min.
[Swiss meringues]
Swiss meringues
Swiss meringues are a variant of the classic French meringue. The eggs whites and sugar are beaten together in a bain-marie at first, then beaten stiff as normal. This makes for a firmer meringue which can be used to make small items or figures to decorate cakes or ice creams (such as mushrooms,...
23,5313.8/5 for 17 ratings 1 hour 17 min.
[Walnut paste]
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.
94,496 64.2/5 for 6 ratings 14 min.
[How to add beaten eggs whites to a mixture]
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
12,8144.3/5 for 15 ratings 10 min.
[How to beat egg whites]
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
34,4025/5 for 1 ratings 5 min.
[Pavlova]
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
29,0864.3/5 for 18 ratings 2 hours 34 min.

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