Egg whites are a great way to cut down on fat and cholesterol. Start the day with a healthful meal, like our goat cheese omelet or open-faced avocado, egg white and cheese sandwich. We also have all the techniques you need to whisk egg whites like a pro – whether you need soft, firm, or stiff peaks for one of our delicious recipes.
Whipping Egg Whites To Perfect PeaksPerfectly whipped egg whites are the secret to what makes souffles rise, pancakes lighter, and meringues, when sweetened. But when your recipe calls for egg whites whisked to soft, form or stiff peaks, can you distinguish between the three?AdvertisementAdvertisementRecipe
Chicken Potpie with Brown-Butter CrustThe dough can be made and refrigerated two days ahead -- and can also be frozen for up to six months (thaw completely before using).
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Egg White OmeletThis egg white omelet is an easy and healthy way to kick-start your day.
Angel Food CakeThere's a reason angel food cake is a favorite dessert -- it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
The Best Way to Separate Egg Yolks From Egg WhitesCracking eggs over a single bowl can lead to broken yolks in the whites. Use three bowls and follow these steps:
French Macarons Basic RecipeWe've taken the guesswork out of making these patisserie beauties, so you can prepare them at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Choose one version or a mix, then delight one and all with the gorgeous, delicious, professional-looking results. Martha made this recipe on Martha Bakes episode 305.
Coconut Meringue CakesCrisp-chewy baked meringues meet cool, creamy coconut sorbet in these blushing beauties. The light-as-air disks, tinted the palest shade of pink, are made by swooping and swirling meringue on to parchment; the top layers are sprinkled with shredded coconut before baking. Freezing the desserts (for up to a day) leaves the cakes soft enough to eat with a fork -- or a spoon, as you like it -- on any day or midsummer's night.
Lemon Meringue BarsIt's as easy as pie to make bars from smooth, tangy lemon filling and fluffy meringue atop a buttery zest-flecked crust.
Mastering MeringueMade with little more than egg whites and sugar, meringue requires minimal effort but produces dramatic results.
Royal IcingFor an especially glossy icing, mix in a few drops of glycerin (available at drugstores).
Pavlova with Rhubarb and PistachiosIt’s hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and crunchy pistachios. Happy spring.
Meringue Letters and Hearts
Meringue Buttercream for Butter CakesUse this recipe when making our Butter Cake I and Butter Cake II. Practice makes perfect. Pick your colors, whip up a bunch of frosting, and unleash your flower power.
Chocolate-Filled Almond Macaroons RecipeThese light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook." Photo credit: Ben Fink
Crunchy Vanilla Hazelnuts
Lemony Almond NougatRecipe
Martha's Lady Baltimore CakeWhite cake is layered with a fruit and nut filling and slathered with fluffy frosting in this traditional Southern dessert. Martha made this recipe on episode 709 of Martha Bakes.Recipe
Swiss Meringue Buttercream with VariationsThis ultra-smooth buttercream is our go-to frosting, especially for piped designs.Recipe
KransekakeKransekake is a showstopping Scandinavian cake served on special occasions such as weddings or Christmas. Martha made this recipe on episode 703 of Martha Bakes.Recipe
Orange Curd-Filled PavlovasCrisp meringues, tangy orange curd, and rich whipped cream come together in one sensational dessert. Martha made this recipe on episode 612 of Martha Bakes.Recipe
Mocha Dacquoise CakeSandwich chocolate meringue discs between milk chocolate ganache and coffee buttercream and cover with crushed hazelnuts for this over-the-top dessert. Martha made this recipe on episode 612 of Martha Bakes.Recipe
Coffee ButtercreamThis luxurious frosting tops the incredible Mocha Dacquoise Cake that Martha made on episode 612 of Martha Bakes.Recipe
Swiss Meringue for Lemon, Blackberry, and Meringue ParfaitUse this recipe to make our Lemon, Blackberry, and Meringue Parfait.Recipe
Basic White Sheet CakeOur classic sheet cake is the tried-and-true foundation for a traditional birthday cake. The cake ingredients are enough to make one layer; you will need two to assemble the cake.Recipe
Raspberry Floating IslandThis dessert, inspired by the French "ile flottante," is an elegant way to end any meal.Recipe
Peppermint FrostingUse this recipe when making our Peppermint Yule Log.Recipe
Lemon Poppy-Seed Lady CakeNutty poppy seeds and fragrant lemon zest enliven a white layer cake; its filling is a combination of whipped cream and lemon curd.Recipe
Caramel Buttercream for Dobos TorteWe use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.Recipe
Royal Icing for Nutcracker CookiesMake two batches for Nutcracker Cookies.Recipe
Easy Sugared Bay LeavesThese make a festive garnish for our Seville Orange Chocolate Cake.AdvertisementAdvertisementRecipe
Chinese Hat TuilesThese cookies are made of fortune-cookie batter but shaped to look like a Chinese hat. Serve them with Green Tea Sorbet.Recipe
Swiss Meringue for Sugar Plum FairySwiss meringue provides the base for our ethereal Sugar Plum Fairy dessert.Recipe
Vacherin with Chamomile-Poached NectarinesDainty chamomile flowers garnish our take on vacherin, a classic French dessert. The herb also imparts a faintly floral flavor to the poached nectarines that, along with tangy creme fraiche, top crisp disks of meringue.