List of 31 recipes using Egg white (lactose free)

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.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

Amaretti

Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.

Amaretti almonds and lemon

These delicious little Italian cookies, both soft and crunchy, with their almond and lemon flavour, will delight you.

Amiens macaroons

These macaroons, famous since the 16^th century, are small, soft almond-flavoured cakes. This recipe is much easier to make than the one for the classic Parisian macarons.

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.

Coconut "croute à thé"

Here's a coconut version of the classic French "croute à thé" cake. The double coconut flavour comes from the sweetcrust pastry as well as the filling.

Coffee croquants

The croquants, those delicious little cookies so crunchy that live up to their name, are here in a hazelnut-almond coffee version.

Croquants de Cordes

This crunchy almond cookie is emblematic of the village of Cordes-sur-Ciel in the Occitanie region of France.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

Hazelnut and cocoa amaretti

You may already be familiar with almond and lemon amaretti, so here's an equally delicious hazelnut and cocoa version, with a simplified recipe.

Like MaronSui's

Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.

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, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

Meringues

A very simple recipe but which always impresses.

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.

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.

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.

Stuffed prunes

Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.

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 became one of his most famous cakes, but this version is a little easier to make.

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.

Armagnac marzipan

Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.

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.

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.

Macaronade mixture

Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.

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.

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.

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, snowmen, etc.).

Walnut paste

Very similar to marzipan (almond paste) in method, walnut paste is very tasty.

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.

How to beat egg whites

Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.