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Egg white
The egg's protein part that gives a stable foam, for meringue, souffle and sponge cake.
Egg white is the clear protein part of the egg that whips into a stable foam. It is used in meringue, souffle, sponge cake, marshmallow and mousses, and to clarify broths.
Recipes with this ingredient
Yulia Tutskaya, brand pastry chef of the Pinskiy & Co holding, shared the recipe with us.
27
12
180
Sesame and flaxseed cookies are an elegant and simple treat that brings a refined taste of European cuisine. With an abundance of sesame and flaxseeds, they have a rich nutty aroma and a crispy texture. Historically, such cookies were often made as a healthy snack since sesame and flax are rich in healthy fats, proteins, and vitamins. They can be served as a standalone treat with tea or coffee or used as a crunchy addition to desserts. A light sweetness balanced with a pinch of salt makes them versatile—they will appeal to both sweet lovers and those who appreciate rich, natural flavors. The key is to let the cookies cool for extra crispiness.
6
4
30
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for cakes, rolls, pastries and cookies.
8
4
80
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
13
8
100
The recipe is taken from the magazine "Culinary Workshop".
5
4
90
The recipe is taken from the magazine "Culinary Workshop".
7
8
60
The recipe is taken from the magazine "Culinary Workshop".
12
4
60
The recipe is taken from the magazine "1000 tips for the cook.
10
6
120
The recipe is taken from the magazine "1000 tips for a cook.
11
4
80
The recipe is taken from the book "Salads, appetizers from fish and seafood.
11
4
30
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
22
6
90
Meringue roll with prunes and walnuts is a refined creation of French cuisine, combining lightness and rich flavor accents. The recipe's origins date back to an era when exquisite desserts symbolized aristocratic taste. Soft meringue, a delicate blend of creamy lemon-infused filling, and aromatic nuts with brandy-soaked prunes create a rich texture. This dessert delights with its contrast – the fragility of meringue and the tenderness of the filling. It is perfect for elegant celebrations, friendly tea gatherings, and romantic evenings. Served chilled and cut into neat pieces, it reveals a play of textures and flavors in each slice. The magnificent combination of sweetness and nutty bitterness makes it an unforgettable highlight of any festive table.
11
12
120
The recipe is taken from the book "Seafood. Very simple.
8
2
30
The recipe is taken from the book "Seafood. Very simple.
12
3
45
The recipe is taken from the book "Seafood. Very Simple.
11
3
80