Egg whites are used to add volume to meringues and pavlovas, souffles and pancakes. Egg yolks are also used to lower the fat content in cakes, muffins and omelettes and we have lots of recipe ideas for leftover egg whites, too!
This no-guilt treat is surprising moist and has a wonderful flavour. It's also a great way to use up over-ripe bananas. For a little variation, you can add nuts or sultanas.
Courgette and shallots are pan-fried with thyme-scented egg whites for a quick and easy frittata perfect for breakfast, lunch or dinner.
This is my grandmother's recipe. I like to top it with fresh cream, kiwi fruit and strawberries but it's also good with a luscious rhubarb compote.
Almost fat-free, this very light cake really is the food of angels. It is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here, it is served with creamy fromage frais and summer berries, but it is just as lovely with juicy peaches, mango or apricots.
This is an American recipe for fluffy white icing to use on cupcakes.