Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.
In place of meringue powder, this icing uses pasteurized egg whites, which are available in the refrigerated section of your grocery store.
These almond-laden Italian cookies are like chewy amaretti. You'll need 2 tbsp (30 mL) egg white, from 1 large egg.
Whipping hot sugar into foamy egg whites yields the glossiest, stiffest meringues that hold their shape while baking and have a crisp but chewy texture.
Pretty in pink, this is a light, melt-in-your mouth dessert. Pasteurized egg whites are available in the dairy or freezer section of the supermark
A cooked custard pudding, thickened with egg whites and cornstarch, gives the creamy consistency without the rich fat content. For old-fashioned chocolate pudding, omit the banana.
The combination of sweet and russet potatoes creates a fantastic flavour and fluffy texture. Egg whites help to puff up and lighten this cheese-laden mash, almost like a soufflé.
Chocolate chips update this classic. Beating the egg whites with a stand mixer gives great height to the cake. An electric hand mixer still gives a pillowy texture, but the cake will not be as high.
This dairy-free version of the classic coconut macaroon (which usually contains condensed milk) isn't as sweet as other versions. Held together by light-as-air egg whites, coconut is definitely the delicious star of this chewy-crisp cookie.
You can make the custard and cake for this shaggy white-on-white dream two days ahead and assemble the final product at your leisure. Just don't throw away the egg whites — you'll need them for the buttercream!
