So, you’ve got a container of egg white powder sitting in your pantry, and you’re wondering what to do with it beyond the occasional meringue? You’re in luck! This versatile ingredient can transform into everything from airy pancakes to elegant desserts. Whether you’re whipping up a quick breakfast, preparing a special dinner, or just craving something sweet, we’ve gathered 18 fluffy, delicious recipes to inspire your next kitchen adventure.
Egg White Powder Angel Food Cake
Forget dense cakes—this angel food cake uses egg white powder for a fail-proof, cloud-like texture. Fluffy, light, and perfect for any celebration, it’s a modern twist on a classic that’s surprisingly simple to master.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup (120g) cake flour, sifted
– 1½ cups (300g) granulated sugar, divided
– 12 large egg whites, at room temperature
– 1½ teaspoons cream of tartar
– ¼ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– ½ teaspoon almond extract
– ½ cup (60g) confectioners’ sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C) and set an ungreased 10-inch tube pan aside.
2. In a medium bowl, whisk together the sifted cake flour and ½ cup (100g) of granulated sugar until fully combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and fine sea salt.
4. Whip the egg white mixture on medium speed until frothy, about 1 minute.
5. Gradually add the remaining 1 cup (200g) of granulated sugar, 1 tablespoon at a time, while continuing to whip on medium speed.
6. Increase the mixer speed to high and whip until stiff, glossy peaks form, about 5–7 minutes.
7. Gently fold in the pure vanilla extract and almond extract using a rubber spatula until just incorporated.
8. Sift the flour-sugar mixture over the whipped egg whites in three additions, folding gently with the spatula after each addition until no dry streaks remain.
9. Pour the batter into the ungreased tube pan and smooth the top with an offset spatula.
10. Bake in the preheated oven for 35 minutes, or until the top is golden brown and springs back when lightly touched.
11. Immediately invert the pan onto a cooling rack and let it cool completely, about 2 hours.
12. Run a thin knife around the edges and center tube to loosen the cake, then gently remove it from the pan.
13. Dust the cooled cake with confectioners’ sugar using a fine-mesh sieve just before serving.
Soft and airy with a delicate crumb, this cake melts in your mouth with hints of vanilla and almond. Serve it with fresh berries and a dollop of whipped cream for a stunning dessert, or enjoy a slice with afternoon tea for a light, satisfying treat.
Egg White Powder Meringue Cookies
Ready to transform pantry basics into cloud-like confections? These egg white powder meringue cookies deliver crisp shells and chewy centers with zero fuss. Whip up a batch for holiday gifting or a light, sweet snack.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– ¾ cup granulated sugar
– ¼ cup water
– ½ cup egg white powder
– ¼ teaspoon cream of tartar
– ¼ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– ¼ teaspoon almond extract
Instructions
1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. Combine the granulated sugar and water in a small saucepan over medium heat.
3. Stir constantly until the sugar dissolves completely, about 3 minutes.
4. Insert a candy thermometer and cook the syrup without stirring until it reaches 240°F (soft-ball stage), approximately 5–7 minutes.
5. While the syrup cooks, add the egg white powder, cream of tartar, and fine sea salt to the bowl of a stand mixer fitted with the whisk attachment.
6. Pour in ¼ cup of room-temperature water and whisk on low speed for 1 minute to hydrate the powder.
7. Increase the mixer speed to medium and whip until soft peaks form, about 3–4 minutes.
8. With the mixer running on medium speed, slowly drizzle the hot sugar syrup in a thin stream down the side of the bowl.
9. Tip: Avoid pouring the syrup directly onto the whisk to prevent crystallization.
10. Add the pure vanilla extract and almond extract.
11. Increase the speed to high and whip until the meringue is glossy, stiff, and cool to the touch, about 7–9 minutes.
12. Tip: Test by rubbing a small amount between your fingers—it should feel smooth, not gritty.
13. Transfer the meringue to a piping bag fitted with a large star tip.
14. Pipe 1½-inch rosettes onto the prepared baking sheets, spacing them 1 inch apart.
15. Tip: For uniform cookies, hold the bag perpendicular to the sheet and apply steady pressure.
16. Bake in the preheated oven for 90 minutes, rotating the sheets halfway through.
17. Turn off the oven and let the cookies cool inside with the door slightly ajar for 1 hour.
18. Remove the cookies from the oven and transfer to a wire rack to cool completely.
Each bite shatters into a delicate crispness, giving way to a soft, marshmallow-like interior with subtle vanilla-almond notes. Serve them layered with fresh berries and whipped cream for an elegant parfait, or crush over ice cream for instant texture. Store in an airtight container to maintain their signature snap.
Egg White Powder Macarons
Zesty macarons just got a protein-packed upgrade with egg white powder! This genius swap delivers the same delicate shells and chewy centers, minus the fuss of separating fresh eggs. Get ready to bake a batch that’s both foolproof and fabulously light.
Serving: 24 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup (120g) superfine almond flour
– 1 ¾ cups (210g) confectioners’ sugar
– ¼ cup (28g) egg white powder
– ½ cup (120ml) room-temperature water
– ¼ teaspoon cream of tartar
– ¼ cup (50g) granulated sugar
– ½ teaspoon pure vanilla extract
– Gel food coloring (optional)
– ½ cup (115g) unsalted European-style butter, softened
– 1 cup (120g) confectioners’ sugar, sifted
– 1 teaspoon pure vanilla extract
Instructions
1. Sift 1 cup superfine almond flour and 1 ¾ cups confectioners’ sugar together into a large bowl twice to ensure a fine, lump-free texture.
2. In a stand mixer fitted with the whisk attachment, combine ¼ cup egg white powder and ½ cup room-temperature water; whisk on medium speed until fully dissolved, about 1 minute.
3. Add ¼ teaspoon cream of tartar to the egg white mixture and whisk on medium-high speed until soft peaks form, approximately 3–4 minutes.
4. Gradually add ¼ cup granulated sugar to the egg whites while whisking on high speed; continue whipping until stiff, glossy peaks form, about 2–3 minutes more.
5. Gently fold in ½ teaspoon pure vanilla extract and a few drops of gel food coloring (if using) until just combined.
6. Add the sifted dry ingredients to the meringue in three additions, folding with a spatula after each until the batter flows like lava and a ribbon forms when lifted—avoid overmixing.
7. Transfer the batter to a piping bag fitted with a ½-inch round tip; pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
8. Firmly tap each baking sheet on the counter 2–3 times to release air bubbles, then let the macarons rest at room temperature until a skin forms and they are dry to the touch, about 20–30 minutes.
9. Preheat the oven to 300°F (150°C) with a rack in the center position.
10. Bake one sheet at a time for 12–14 minutes, rotating halfway through, until the shells are set and lift cleanly from the parchment.
11. Cool the macarons completely on the baking sheet before carefully removing them.
12. For the filling, beat ½ cup softened unsalted European-style butter in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes.
13. Gradually add 1 cup sifted confectioners’ sugar to the butter, mixing on low until combined, then increase speed to medium-high and beat for 2 minutes until smooth.
14. Mix in 1 teaspoon pure vanilla extract until fully incorporated.
15. Pipe or spread the buttercream onto the flat side of half the macaron shells, then sandwich with the remaining shells.
16. Refrigerate the assembled macarons in an airtight container for at least 12 hours to allow the flavors to meld and the texture to soften.
Silky shells with a crisp exterior give way to a tender, chewy interior, while the vanilla buttercream adds a rich, creamy contrast. For a playful twist, roll the edges in crushed freeze-dried fruit or drizzle with dark chocolate after chilling.
Egg White Powder Protein Pancakes
A protein-packed breakfast that’s actually fluffy and delicious. Ditch the chalky shakes—these pancakes deliver clean fuel with zero compromise. Get ready to flip your morning routine.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– ½ cup egg white powder
– ½ cup oat flour
– 1 teaspoon baking powder
– ¼ teaspoon fine sea salt
– ¾ cup unsweetened almond milk
– 1 tablespoon pure maple syrup
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
Instructions
1. In a medium mixing bowl, whisk together ½ cup egg white powder, ½ cup oat flour, 1 teaspoon baking powder, and ¼ teaspoon fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in ¾ cup unsweetened almond milk, 1 tablespoon pure maple syrup, and 1 teaspoon pure vanilla extract.
3. Gently whisk the wet ingredients into the dry ingredients until just incorporated; a few small lumps are acceptable to avoid overmixing. Tip: Overmixing develops gluten in the oat flour, leading to tough pancakes.
4. Let the batter rest, uncovered, for 5 minutes to allow the egg white powder to fully hydrate.
5. While the batter rests, preheat a large nonstick skillet or griddle over medium-low heat (approximately 325°F).
6. Add 1 tablespoon of clarified butter to the preheated skillet, swirling to coat the surface evenly.
7. Using a ¼-cup measure, portion the batter onto the skillet, leaving 2 inches between each pancake.
8. Cook the pancakes for 2 to 3 minutes, or until the edges appear set and bubbles form across the surface and begin to pop.
9. Carefully flip each pancake with a thin spatula. Tip: Wait for those surface bubbles to pop—this indicates the bottom is perfectly golden and the structure is set for flipping.
10. Cook on the second side for 1 to 2 minutes, or until the center springs back lightly when pressed and the underside is golden brown.
11. Transfer the cooked pancakes to a wire rack. Tip: Avoid stacking them immediately; the rack prevents steam from making the bottoms soggy.
12. Repeat steps 6 through 11 with the remaining batter, adding the second tablespoon of clarified butter to the skillet as needed.
Creamy, cloud-like interiors with delightfully crisp edges define these pancakes. The subtle vanilla and maple notes shine without added sugar. Serve them stacked high with fresh berries and a drizzle of almond butter for a complete, macro-friendly feast.
Egg White Powder Chocolate Mousse
A dessert revolution is here—swap heavy cream for egg white powder and get a cloud-like chocolate mousse that’s light, airy, and surprisingly simple. Achieve that silky texture with just a few pantry staples and no fussy techniques. Perfect for last-minute gatherings or a guilt-free sweet fix.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup high-quality unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup egg white powder
– 1 cup cold water
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1/2 cup heavy cream, chilled
Instructions
1. Sift 1/2 cup unsweetened cocoa powder and 1/4 cup granulated sugar into a large mixing bowl to eliminate lumps and ensure a smooth base.
2. Whisk in 1/4 cup egg white powder, 1 cup cold water, 1 tsp pure vanilla extract, and 1/4 tsp fine sea salt until fully combined and no dry spots remain—tip: use cold water to help the egg white powder dissolve evenly without clumping.
3. In a separate chilled bowl, whip 1/2 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes; tip: chill the bowl and beaters beforehand for faster, more stable whipped cream.
4. Gently fold the whipped cream into the cocoa mixture using a rubber spatula, making broad, sweeping motions to maintain airiness—avoid overmixing to prevent deflation.
5. Divide the mousse evenly among four serving glasses or ramekins, tapping each gently on the counter to remove air bubbles.
6. Refrigerate the mousse for at least 2 hours, or until set and firm to the touch; tip: cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Luxuriously light with a deep chocolate intensity, this mousse melts on the tongue while holding its fluffy structure. Serve it topped with fresh berries for a tart contrast or shaved dark chocolate for extra decadence—it’s a versatile canvas for creative garnishes.
Egg White Powder Pavlova
Hate wasting yolks? This egg white powder pavlova swaps fresh whites for shelf-stable powder—no separating, no fuss. Whip up a cloud-like meringue that’s crisp outside, marshmallowy inside, then crown it with tangy cream and seasonal fruit.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (30g) powdered sugar
- 3 tablespoons (24g) egg white powder
- ⅓ cup (80ml) cold water
- 1 teaspoon (5ml) pure vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of fine sea salt
- 1 cup (240ml) heavy whipping cream, chilled
- 2 cups mixed seasonal berries (such as raspberries, blackberries, and sliced strawberries)
- Fresh mint leaves, for garnish
Instructions
- Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the egg white powder and cold water until fully dissolved and no lumps remain, about 1 minute.
- Pour the reconstituted egg white mixture into the bowl of a stand mixer fitted with the whisk attachment.
- Add the cream of tartar and fine sea salt to the bowl.
- Begin whipping on medium speed until the mixture becomes frothy and forms soft peaks, about 3–4 minutes. Tip: Ensure your bowl and whisk are completely grease-free for maximum volume.
- With the mixer running on medium-high speed, gradually add the granulated sugar, 1 tablespoon at a time, allowing each addition to incorporate fully.
- Continue whipping until the meringue is thick, glossy, and holds stiff peaks, about 7–8 minutes total.
- Gently fold in the powdered sugar and pure vanilla extract using a large rubber spatula until just combined.
- Spoon the meringue onto the prepared baking sheet, shaping it into an 8-inch circle with slightly higher edges to form a nest.
- Place the baking sheet in the preheated oven and bake for 90 minutes.
- After 90 minutes, turn off the oven but do not open the door. Let the pavlova cool completely inside the oven for at least 2 hours, or overnight. Tip: This gradual cooling prevents cracking and ensures a crisp shell.
- While the pavlova cools, prepare the topping: In a clean mixer bowl, whip the chilled heavy cream on medium-high speed until it holds medium-stiff peaks, about 3–4 minutes.
- Carefully transfer the cooled pavlova base to a serving platter.
- Spread the whipped cream evenly over the center of the pavlova, leaving a ½-inch border.
- Arrange the mixed seasonal berries artfully over the whipped cream.
- Garnish with fresh mint leaves just before serving. Tip: Assemble the pavlova no more than 30 minutes before serving to maintain the crisp meringue texture.
Delicate and shatteringly crisp, the meringue shell gives way to a soft, chewy interior that perfectly contrasts the billowy cream. The vanilla-scented sweetness balances the bright acidity of the berries. For a stunning presentation, drizzle with a reduced balsamic glaze or scatter edible flowers among the fruit.
Egg White Powder Marshmallows
Whip up a cloud-like confection that’s both protein-packed and delightfully sweet—these marshmallows transform humble egg white powder into pillowy treats perfect for hot cocoa or creative desserts. Forget the store-bought versions; this homemade magic delivers pure, airy bliss with a sophisticated twist.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup water
– 3 tablespoons egg white powder
– 1/4 cup cold water (for reconstituting egg white powder)
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/4 cup cornstarch
– 1/4 cup powdered sugar
Instructions
1. In a small saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water over medium heat.
2. Stir the mixture continuously until the sugar dissolves completely, about 3 minutes.
3. Attach a candy thermometer to the saucepan and bring the syrup to 240°F (soft-ball stage), which typically takes 10–12 minutes—avoid stirring during this phase to prevent crystallization.
4. While the syrup heats, whisk 3 tablespoons egg white powder with 1/4 cup cold water in the bowl of a stand mixer until fully dissolved and frothy, about 2 minutes.
5. Once the syrup reaches 240°F, remove it from the heat and let it cool slightly for 1 minute.
6. With the mixer on low speed, gradually pour the hot syrup into the egg white mixture in a thin, steady stream to prevent curdling.
7. Increase the mixer speed to high and whip the mixture until it becomes thick, glossy, and holds stiff peaks, approximately 8–10 minutes.
8. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt during the last minute of whipping to incorporate evenly.
9. Lightly grease an 8×8-inch baking dish and dust it with a mixture of 1/4 cup cornstarch and 1/4 cup powdered sugar, tapping out any excess.
10. Pour the marshmallow mixture into the prepared dish and smooth the top with a spatula.
11. Let the marshmallows set at room temperature for at least 4 hours or overnight, uncovered, to firm up properly.
12. Dust a cutting board with the remaining cornstarch-powdered sugar mixture and turn the set marshmallow slab onto it.
13. Use a sharp knife dusted with the cornstarch mixture to cut the marshmallows into 1-inch squares, recoating the knife as needed to prevent sticking.
14. Toss the cut marshmallows in the remaining cornstarch mixture to coat all sides lightly.
Crunchy on the outside with a melt-in-your-mouth interior, these marshmallows boast a delicate vanilla sweetness balanced by a hint of salt. Serve them toasted over a campfire for a smoky twist or layer them in a s’mores-inspired parfait with dark chocolate ganache and graham cracker crumbs.
Egg White Powder Soufflé
Unlock the secret to a cloud-like soufflé without cracking a single egg. This egg white powder version delivers that iconic rise and airy texture with pantry-stable convenience. Whip up a showstopper that’s surprisingly simple and endlessly impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1/2 cup granulated sugar
– 1/4 cup high-quality egg white powder
– 1/4 cup whole milk, at room temperature
– 2 tablespoons clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon cream of tartar
– 1/8 teaspoon fine sea salt
– 1 tablespoon confectioners’ sugar, for dusting
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the lower third. Generously butter the insides of four 6-ounce ramekins and coat with granulated sugar, tapping out any excess.
2. In a medium heatproof bowl, combine the egg white powder and whole milk. Whisk vigorously for 1 minute until fully dissolved and slightly frothy.
3. Place the bowl over a saucepan of barely simmering water, ensuring the bottom does not touch the water. Heat the mixture, whisking constantly, for 3-4 minutes until it reaches 160°F (71°C) on an instant-read thermometer to pasteurize safely.
4. Remove the bowl from the heat and immediately whisk in the clarified butter and vanilla extract until fully incorporated and the mixture is smooth.
5. In the bowl of a stand mixer fitted with the whisk attachment, combine the remaining granulated sugar, cream of tartar, and fine sea salt. Tip: Ensure your bowl and whisk are impeccably clean and grease-free to achieve maximum volume.
6. Pour the warm egg white mixture into the dry ingredients. Whip on medium-high speed for 5-7 minutes until stiff, glossy peaks form that hold their shape when the whisk is lifted.
7. Gently divide the meringue among the prepared ramekins, filling them to within 1/4 inch of the rim. Smooth the tops with an offset spatula.
8. Run your thumb around the inner edge of each ramekin to create a clean separation from the dish, which encourages an even upward rise during baking.
9. Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 20-22 minutes until the soufflés are puffed, golden on top, and just set with a slight jiggle at the center.
10. Remove from the oven, dust immediately with confectioners’ sugar using a fine-mesh sieve, and serve within 2-3 minutes for optimal height.
Bask in the delicate, melt-in-your-mouth texture and subtle vanilla sweetness. For a creative twist, serve alongside a warm berry compote or a drizzle of salted caramel sauce to contrast the airy interior.
Egg White Powder Protein Bars
Kick your protein game up a notch with these clean, customizable bars. They’re perfect for post-workout fuel or a grab-and-go snack—no baking required. Whip up a batch in minutes and store them for weeks.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup creamy almond butter
– ½ cup pure maple syrup
– 1 cup egg white protein powder
– ¼ cup unsweetened cocoa powder
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ¼ cup mini dark chocolate chips
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large mixing bowl, combine 1 cup creamy almond butter and ½ cup pure maple syrup.
3. Vigorously whisk the mixture for 2-3 minutes until it becomes smooth, glossy, and slightly thickened.
4. Sift 1 cup egg white protein powder and ¼ cup unsweetened cocoa powder directly into the wet ingredients to prevent clumping.
5. Add 1 tsp pure vanilla extract and ½ tsp fine sea salt to the bowl.
6. Use a sturdy spatula to fold everything together until a thick, uniform dough forms, about 2 minutes.
7. Gently fold in ¼ cup mini dark chocolate chips until just distributed.
8. Transfer the dough to the prepared pan, pressing it firmly into an even layer with your hands or the bottom of a measuring cup.
9. Refrigerate the pan, uncovered, for at least 2 hours to allow the bars to set completely.
10. Use the parchment overhang to lift the slab from the pan and place it on a cutting board.
11. Cut the slab into 12 even bars using a sharp knife, wiping the blade clean between cuts for neat edges.
12. Individually wrap each bar in parchment paper and store them in an airtight container in the refrigerator for up to 3 weeks.
Dense and fudgy, these bars have a rich chocolate flavor balanced by the subtle nuttiness of almond butter. For a festive twist, roll the chilled dough into truffle-sized balls and dust them with extra cocoa powder before serving.
Egg White Powder Coconut Macaroons
Punch up your holiday baking with these light, chewy macaroons that ditch the fuss—egg white powder makes them foolproof and shelf-stable. Perfect for last-minute gifts or a sweet, gluten-free treat that won’t weigh you down. Get ready to whip up a batch that’s crisp on the outside, tender within, and packed with tropical flair.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 14 ounces sweetened shredded coconut
– ¾ cup granulated sugar
– ¼ cup egg white powder
– ⅓ cup water
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 4 ounces high-quality dark chocolate, finely chopped (optional, for dipping)
Instructions
1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 14 ounces sweetened shredded coconut, ¾ cup granulated sugar, and ¼ teaspoon fine sea salt, tossing gently to distribute evenly.
3. In a small bowl, whisk together ¼ cup egg white powder and ⅓ cup water until fully dissolved and frothy, about 1 minute—this rehydrates the powder effectively for optimal binding.
4. Stir 1 teaspoon pure vanilla extract into the egg white mixture until incorporated.
5. Pour the wet ingredients over the coconut mixture and fold with a spatula until everything is evenly moistened and clumps together.
6. Using a 1-tablespoon cookie scoop or your hands, form tight, compact mounds of the mixture, placing them 1 inch apart on the prepared baking sheets.
7. Bake in the preheated oven for 16–18 minutes, rotating the sheets halfway through, until the macaroons are golden brown on the edges and set—avoid overbaking to keep the centers tender.
8. Remove from the oven and let cool completely on the baking sheets, about 30 minutes, to firm up without crumbling.
9. If using chocolate, melt 4 ounces finely chopped dark chocolate in a double boiler over low heat, stirring until smooth, then dip the cooled macaroons’ bases and let set on parchment.
Soak in the contrast of a crisp, toasted exterior giving way to a moist, chewy interior, with vanilla enhancing the coconut’s natural sweetness. Serve these macaroons stacked on a platter for a festive look, or drizzle any leftover chocolate artfully over the tops for an elegant finish.
Egg White Powder Lemon Curd
Get ready to revolutionize your dessert game with this protein-packed, silky-smooth lemon curd. Gone are the days of separating eggs—egg white powder delivers a stable, cloud-like texture that’s effortlessly dairy-free and gluten-free. Grab your whisk and let’s make magic happen.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup granulated sugar
– ½ cup freshly squeezed lemon juice, strained
– ¼ cup egg white powder
– ½ cup unsalted butter, cut into ½-inch cubes
– 1 tablespoon finely grated lemon zest
– ¼ teaspoon kosher salt
Instructions
1. In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup freshly squeezed lemon juice, ¼ cup egg white powder, and ¼ teaspoon kosher salt.
2. Whisk vigorously until the mixture is completely smooth and no lumps of egg white powder remain, about 2 minutes.
3. Place the saucepan over medium-low heat and cook, whisking constantly, until the sugar fully dissolves and the mixture is warm to the touch, about 4 minutes.
4. Gradually add ½ cup unsalted butter cubes, one piece at a time, whisking continuously until each piece is fully incorporated before adding the next.
5. Increase the heat to medium and cook, whisking constantly, until the curd thickens noticeably and reaches 170°F on an instant-read thermometer, about 8–10 minutes. (Tip: Do not let the mixture boil to prevent curdling.)
6. Immediately remove the saucepan from the heat and whisk in 1 tablespoon finely grated lemon zest.
7. Pour the curd through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture, pressing gently with a spatula.
8. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. (Tip: This step is crucial for a glossy finish.)
9. Refrigerate the curd until it is completely chilled and set, at least 4 hours or preferably overnight.
10. Before serving, whisk the chilled curd briefly to restore its creamy consistency. (Tip: For a lighter texture, fold in a dollop of whipped coconut cream.)
Marvel at the velvety, spreadable texture and the vibrant, tangy-sweet flavor that’s perfectly balanced. This curd shines as a filling for macarons, a topping for pavlova, or simply swirled into Greek yogurt for a protein-rich breakfast.
Egg White Powder Vanilla Sponge Cake
Elevate your baking game with this light-as-air vanilla sponge cake using egg white powder. Forget dense desserts—this cloud-like creation delivers pure vanilla bliss in every bite. Perfect for celebrations or a sweet afternoon treat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup cake flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 4 large pasture-raised eggs, separated
- ¼ cup egg white powder
- 1 cup granulated sugar, divided
- ½ cup whole milk, at room temperature
- ¼ cup clarified butter, melted and cooled
- 2 teaspoons pure vanilla bean paste
- ½ teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper.
- In a medium bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully combined. Set aside.
- In a large mixing bowl, combine the egg yolks, egg white powder, and ¾ cup of the granulated sugar. Use a hand mixer to beat on medium-high speed for 3-4 minutes until the mixture is thick, pale yellow, and forms ribbons.
- With the mixer on low speed, gradually stream in the whole milk, followed by the cooled clarified butter and vanilla bean paste. Mix just until incorporated, about 30 seconds.
- Gently fold the dry flour mixture into the yolk mixture using a rubber spatula until no streaks of flour remain. Be careful not to overmix. Tip: Folding gently preserves the air in the batter for a lighter cake.
- In a separate, impeccably clean bowl, combine the egg whites and cream of tartar. Beat with a hand mixer on medium speed until foamy, about 1 minute.
- Gradually add the remaining ¼ cup of granulated sugar while beating. Increase speed to high and beat for 3-4 minutes until stiff, glossy peaks form. Tip: The meringue is ready when the bowl can be inverted without the peaks sliding.
- Add one-third of the meringue to the batter and fold gently to lighten it. Then, carefully fold in the remaining meringue until just combined and no white streaks remain.
- Pour the batter into the prepared pan. Gently tap the pan on the counter twice to release any large air bubbles.
- Bake on the center rack for 22-25 minutes. The cake is done when the top is golden, springs back when lightly touched, and a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door during the first 20 minutes to prevent the cake from collapsing.
- Let the cake cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edges and invert it onto the rack to cool completely before serving.
Buttery vanilla notes shine through the delicate, tender crumb of this sponge cake. Its airy texture makes it ideal for layering with fresh berries and whipped cream or simply dusting with powdered sugar for an elegant finish.
Egg White Powder Frosting
Yep, you read that right—egg white powder frosting. This isn’t your grandma’s buttercream; it’s a stable, glossy dream that holds its shape like a champ. Whip up a batch and watch your cakes and cupcakes get that pro-level finish.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup granulated sugar
– 1/4 cup cold water
– 1/4 teaspoon cream of tartar
– 1/4 cup egg white powder
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup unsalted butter, softened to 68°F
Instructions
1. Combine 1 cup granulated sugar, 1/4 cup cold water, and 1/4 teaspoon cream of tartar in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly with a silicone spatula until the sugar fully dissolves, about 3 minutes.
3. Attach a candy thermometer to the saucepan and continue cooking without stirring until the syrup reaches 240°F (soft-ball stage), which should take 5–7 minutes.
4. While the syrup cooks, add 1/4 cup egg white powder and 1/4 teaspoon fine sea salt to the bowl of a stand mixer fitted with the whisk attachment.
5. Pour 1/4 cup room-temperature water into the bowl with the egg white powder and salt.
6. Whisk the egg white powder mixture on low speed for 30 seconds to hydrate, then increase to medium-high speed and whip until frothy, about 1 minute. Tip: Ensure all utensils are grease-free for maximum volume.
7. Once the sugar syrup hits 240°F, immediately remove it from the heat.
8. With the mixer running on medium speed, slowly drizzle the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the whisk to prevent splattering.
9. Continue whipping on high speed until the meringue cools to room temperature (about 70°F) and forms stiff, glossy peaks, approximately 7–10 minutes. Tip: The bowl should feel cool to the touch; if warm, chill briefly before proceeding.
10. Add 1 teaspoon pure vanilla extract to the meringue and mix on low speed for 15 seconds to incorporate.
11. Switch to the paddle attachment on the stand mixer.
12. With the mixer on medium speed, add 1 cup softened unsalted butter, one tablespoon at a time, waiting until each addition is fully incorporated before adding the next, about 2–3 minutes total. Tip: If the frosting appears curdled, keep mixing—it will smooth out as the butter emulsifies.
13. Beat the frosting on high speed for 1–2 minutes until light, fluffy, and completely smooth.
14. Use immediately or store in an airtight container in the refrigerator for up to 3 days, bringing to room temperature and re-whipping before use.
Buttery and silky, this frosting boasts a marshmallow-like texture with a clean, sweet vanilla flavor that isn’t overly rich. Pipe it onto cupcakes for sharp edges, or spread it over layer cakes—it holds up beautifully at room temperature without weeping. For a twist, fold in crushed freeze-dried berries or a pinch of citrus zest to add a vibrant, tangy note.
Egg White Powder Chiffon Cake
Unlock a cloud-like dessert that’s secretly packed with protein. This airy chiffon cake swaps whole eggs for egg white powder, delivering a light-as-air crumb with a clean, delicate flavor. Perfect for health-conscious bakers who crave indulgence without compromise.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups cake flour, sifted
– 1 cup granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ¼ cup egg white powder
– ¾ cup cold water
– ½ cup vegetable oil
– 2 teaspoons pure vanilla extract
– ½ teaspoon cream of tartar
– ½ cup cold water (additional)
Instructions
1. Preheat your oven to 325°F (163°C) and position a rack in the center.
2. In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and add the egg white powder, ¾ cup cold water, vegetable oil, and pure vanilla extract.
4. Using a hand whisk, gently mix the wet ingredients into the dry until just incorporated—avoid overmixing to prevent gluten development, which can toughen the cake.
5. In a separate, clean, grease-free bowl, combine the cream of tartar with the additional ½ cup cold water.
6. Using an electric mixer fitted with the whisk attachment, whip the cream of tartar mixture on high speed until stiff, glossy peaks form, about 3–4 minutes.
7. Gently fold one-third of the whipped mixture into the batter using a silicone spatula to lighten it.
8. Carefully fold in the remaining whipped mixture in two additions, using broad, sweeping motions to maintain the air bubbles—this ensures maximum volume and a tender texture.
9. Pour the batter into an ungreased 10-inch tube pan with a removable bottom; smooth the top with an offset spatula.
10. Bake for 35 minutes, or until the top springs back lightly when touched and a cake tester inserted near the center comes out clean.
11. Immediately invert the pan onto a wire rack or suspend it over a bottle neck to cool completely upside down for at least 2 hours—this prevents collapse as the cake sets.
12. Once fully cooled, run a thin knife around the edges and center tube to release the cake from the pan.
13. Transfer the cake to a serving plate.
Delicate and moist, this chiffon cake boasts a fine, springy crumb with subtle vanilla notes. Serve it simply dusted with powdered sugar, or elevate it with a dollop of lightly sweetened whipped cream and fresh berries for a stunning, protein-packed dessert.
Egg White Powder Protein Smoothie
Bored of chalky protein shakes? Blast through your morning routine with this silky-smooth egg white powder protein smoothie that packs 25 grams of clean protein without the bloat. Blend up a creamy, dreamy texture that rivals your favorite coffee shop treat—perfect for post-workout recovery or an on-the-go breakfast.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 scoop (30g) unflavored egg white protein powder
– 1 cup (240ml) unsweetened almond milk, chilled
– ½ cup (75g) frozen wild blueberries
– 1 tablespoon (15ml) pure maple syrup, Grade A
– ¼ teaspoon (1.25ml) pure vanilla extract
– 1 pinch (0.5g) Himalayan pink salt
– 4-5 ice cubes
Instructions
1. Add 1 scoop of unflavored egg white protein powder to a high-speed blender.
2. Pour in 1 cup of chilled unsweetened almond milk to help prevent clumping.
3. Measure and add ½ cup of frozen wild blueberries for antioxidants and natural sweetness.
4. Drizzle 1 tablespoon of pure maple syrup into the blender for balanced sweetness.
5. Add ¼ teaspoon of pure vanilla extract to enhance the overall flavor profile.
6. Sprinkle a pinch of Himalayan pink salt to brighten the flavors.
7. Drop in 4-5 ice cubes to achieve a thick, frosty consistency.
8. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth, with no visible powder streaks.
9. Check the texture by tilting the blender—it should pour slowly like a thick milkshake; if too thin, add 1-2 more ice cubes and blend for 15 seconds.
10. Pour immediately into a tall glass and serve.
Perfectly creamy with a subtle berry sweetness, this smoothie boasts a velvety texture that clings to your glass. The egg white powder creates a remarkably smooth mouthfeel without grittiness, while the frozen blueberries lend a vibrant purple hue and refreshing tartness. Try it poured over overnight oats or as a base for protein-packed smoothie bowls topped with chia seeds and coconut flakes.
Egg White Powder Almond Tuiles
Kick your holiday baking up a notch with these elegant, gluten-free almond tuiles. Crafted with egg white powder for a crisp, airy texture, they’re the sophisticated cookie upgrade your dessert table needs.
Serving: 24 tuiles | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 cup superfine almond flour
– ½ cup granulated sugar
– ¼ cup egg white powder
– ¼ cup clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– ¼ cup sliced almonds, for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
2. In a medium mixing bowl, whisk together the superfine almond flour, granulated sugar, egg white powder, and fine sea salt until fully combined.
3. Add the melted clarified butter and pure vanilla extract to the dry ingredients, stirring with a spatula until a cohesive, slightly sticky dough forms.
4. Portion the dough using a 1-teaspoon measuring spoon, rolling each portion into a smooth ball between your palms. Tip: Work quickly to prevent the dough from drying out.
5. Place the dough balls 3 inches apart on the prepared baking sheets, as they will spread significantly.
6. Gently flatten each ball with the bottom of a glass or your fingers into a thin, even circle about ⅛-inch thick.
7. Press a few sliced almonds into the center of each tuile for garnish and added crunch.
8. Bake one sheet at a time in the preheated oven for 6–8 minutes, or until the edges turn a deep golden brown and the centers appear set. Tip: Rotate the sheet halfway through for even browning.
9. Immediately remove the baking sheet from the oven and, using a thin offset spatula, carefully transfer each tuile to a wire rack to cool completely. They will crisp up as they cool. Tip: Work swiftly while the tuiles are still warm and pliable to avoid breakage.
10. Repeat the baking process with the remaining dough balls.
Crunchy, delicate, and subtly sweet, these tuiles offer a satisfying snap with every bite. Their light almond flavor pairs beautifully with a scoop of vanilla bean ice cream or alongside a rich chocolate mousse for an elegant dessert presentation.
Egg White Powder Bread Rolls
Make your bread game next-level with these fluffy, protein-packed rolls. Master the art of airy, high-protein baking with egg white powder for a light, satisfying texture that’s perfect for any meal. Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
– 4 cups (480g) bread flour
– 1/4 cup (30g) egg white powder
– 2 1/4 teaspoons (7g) active dry yeast
– 1 1/2 teaspoons (9g) fine sea salt
– 2 tablespoons (25g) granulated sugar
– 1 1/2 cups (360ml) warm water (110°F)
– 3 tablespoons (42g) unsalted butter, softened
– 1 large egg, lightly beaten (for egg wash)
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine 4 cups bread flour, 1/4 cup egg white powder, 2 1/4 teaspoons active dry yeast, 1 1/2 teaspoons fine sea salt, and 2 tablespoons granulated sugar.
2. With the mixer on low speed, gradually pour in 1 1/2 cups warm water (110°F) until a shaggy dough forms, about 2 minutes.
3. Add 3 tablespoons softened unsalted butter to the dough.
4. Knead the dough on medium speed for 8-10 minutes until it becomes smooth, elastic, and passes the windowpane test (stretching a small piece thinly without tearing).
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (75-80°F) for 1 hour or until doubled in size.
6. Punch down the risen dough to release air bubbles.
7. Divide the dough into 12 equal portions (about 75g each) on a lightly floured surface.
8. Shape each portion into a tight ball by rolling it against the surface with a cupped hand.
9. Place the shaped rolls 2 inches apart on a parchment-lined baking sheet.
10. Cover the rolls loosely with a clean kitchen towel and let proof for 30-45 minutes until puffy and nearly doubled.
11. Preheat your oven to 375°F during the last 15 minutes of proofing.
12. Gently brush the tops of the proofed rolls with 1 lightly beaten large egg using a pastry brush.
13. Bake the rolls at 375°F for 16-18 minutes until the tops are deep golden brown and sound hollow when tapped.
14. Transfer the baked rolls to a wire rack to cool completely, about 1 hour.
Know that these rolls boast a delightfully soft, pillowy crumb with a subtly sweet, clean flavor from the egg white powder. Their sturdy yet tender texture makes them ideal for sliders or tearing apart for dipping into soups and stews. For a creative twist, split them and toast lightly before filling with whipped herb butter or smoked salmon.
Egg White Powder Chocolate Soufflé
Zap your dessert game with this airy, guilt-free chocolate soufflé. We’re swapping whole eggs for egg white powder—no separating, no waste, just pure protein-packed fluff. Get ready to impress with a dessert that looks fancy but comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– ½ cup granulated sugar
– ¼ cup unsweetened Dutch-process cocoa powder
– 2 tablespoons egg white powder
– ¼ cup cold water
– ½ teaspoon cream of tartar
– ¼ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– 1 tablespoon clarified butter, for greasing
– 2 tablespoons confectioners’ sugar, for dusting
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the lower third.
2. Generously grease four 6-ounce ramekins with clarified butter using a pastry brush, ensuring full coverage to prevent sticking.
3. Dust the greased ramekins with 1 tablespoon of confectioners’ sugar, tapping out any excess for a smooth release later.
4. In a medium mixing bowl, whisk together the granulated sugar, Dutch-process cocoa powder, egg white powder, and fine sea salt until fully combined.
5. In a separate large, clean bowl, combine the cold water and cream of tartar, whisking vigorously for 30 seconds to dissolve.
6. Add the vanilla extract to the water mixture and continue whisking until frothy, about 1 minute.
7. Gradually sprinkle the dry ingredients into the wet mixture while whisking continuously to avoid lumps.
8. Using an electric mixer on medium-high speed, beat the mixture for 3–4 minutes until stiff, glossy peaks form that hold their shape when the beaters are lifted.
9. Divide the batter evenly among the prepared ramekins, filling each to ¼ inch below the rim.
10. Smooth the tops with an offset spatula and run your thumb around the inner edge to create a “moat” for even rising.
11. Place the ramekins on a baking sheet and bake for 16–18 minutes until the soufflés have risen about 2 inches above the rim and jiggle slightly when gently shaken.
12. Remove from the oven and immediately dust with the remaining confectioners’ sugar using a fine-mesh sieve.
13. Serve immediately while still puffed and warm.
Light and cloud-like, this soufflé delivers a rich chocolate flavor with a delicate, melt-in-your-mouth texture from the egg white powder. For a creative twist, pair it with a dollop of whipped crème fraîche or fresh raspberries to balance the sweetness. The airy structure holds up beautifully, making it a showstopper that’s surprisingly simple to master.
Summary
Looking for versatile, fluffy treats? This roundup offers 18 egg white powder recipes perfect for any occasion—from light desserts to airy breakfasts. Dive in and whip up something delightful! We’d love to hear which recipes you try; leave a comment with your favorites and share this article on Pinterest to spread the inspiration. Happy baking!
