List of recipes using Egg white: 27 recipes (lactose free)

Macarons (the original French macaroons)

Royal icing

A short selection of recipes from this list

List of recipes using Egg white

Starters : 2 recipes
Desserts : 13 recipes
Basic recipes : 10 recipes
Tips and tricks : 2 recipes

View this list in full images List of all the recipes

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.
September 20^th 202046 K 30 min.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
October 16^th 2011180 K5 35 min.

Desserts

Amaretti

Amaretti are little Italian almond biscuits. They are a bit like meringues, very sweet, and made with ground almonds.
May 31^th 201568 K4.5 1 hour 3 min.

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.
February 13^th 201393 K5 50 min.

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.
February 12^th 2012139 K 53.3 1 hour 30 min.

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.
August 29^th 202121 K 55 min.

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.
July 30^th 2021338 K5 50 min.

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.
May 26^th 202410 K 2 2 hours 30 min.

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,...
October 3^rd 20191.58 M 714.6 2 hours 40 min.

Meringues

A very simple recipe but which always impresses.
June 10^th 2019390 K4.5 4 hours 20 min.

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.
June 19^th 2013120 K 15 1 hour 45 min.

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.
December 30^th 2019120 K1 1 day 35 min.

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.
July 9^th 201485 K4.6 35 min.

Stuffed prunes

Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
July 18^th 201837 K 20 min.

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...
June 20^th 2010367 K 34.1 4 hours 20 min.

Basic recipes

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.
June 28^th 2011200 K5 45 min.

Armagnac marzipan

Almost the same as plain marzipan, but this almond paste is flavoured with a hint of Armagnac or Cognac.
September 12^th 201846 K4.8 9 min.

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.
October 13^th 2010288 K 14.2 15 min.

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.
June 2^nd 2015469 K4.3 30 min.

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.
November 25^th 202066 K 2 min.

Marzipan (almond paste)

Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19^th 2021628 K 34.5 15 min.

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.
October 13^th 2010371 K 154 50 min.

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.
February 12^th 2012194 K4.7 15 min.

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,...
June 2^nd 2015117 K3.8 1 hour 20 min.