16 Egg White Recipes That Prove You Don’t Need Yolks

Eggs are a staple ingredient in a ton of different recipes, but the yolks can be high in calories and cholesterol. Separating the white from the yolk is a great way to cut back while still taking advantage of benefits like protein. Better yet, egg whites still make delicious omelets and souffles. In fact, egg whites are arguably more versatile than the whole egg since they’re a key ingredient in many desserts like pavlova and angel food cake.

A powerhouse ingredient all around, egg whites are affordable and easy to work with, too. Who needs the yolks when you can have everything from tender egg muffins to chewy macarons with just egg whites? Read on for some of our favorite ways to use them (and if you’re wondering what to do with all those leftover yolks, we’ve got that covered, too).

These delicate, puffy soufflés make delightful individual breakfasts. We dress them up with parmesan cheese, cheddar cheese and fresh chive for savory, tangy flavor, but you can absolutely swap in whatever herbs and cheese you like best. Ready in just 15 minutes, they’re the perfect dish to serve alongside toast or a light side salad.

Pavlovas are a fantastic way to use up extra egg whites. The sweet treat is crispy on the outside and tender on the inside. Be sure to leave a little crater in the middle of the pavlova before baking — it helps the toppings to stay in one place and prevents them from oozing over the sides.

These high-protein treats are perfect for a quick and easy weekday breakfast. This recipe uses sausage, cheese and green onions for flavor, but you can absolutely add in whatever you prefer. Ready in under an hour, they’re versatile and easy to personalize depending on your preferences.

While this recipe only calls for a few simple ingredients, there are a few techniques that are important to follow. First, make sure to use the proper pan (an ungreased angel food cake pan is best). Second, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success. When prepared correctly, this is one of the most delicate, delightful cakes you’ll ever taste.

Egg white omelets are an easy, nutritious and versatile breakfast. We like packing ours with herbs (like chopped parsley) for flavor and color, but you could definitely add other herbs like tarragon or thyme. Halved grape tomatoes make a fresh, juicy and flavorful filling.

Only five ingredients to make, light, fluffy and totally tender cookies? You read that right! In this recipe we combine condensed milk, coconut flakes, egg whites and vanilla in the bowl of a stand mixer and whip until firm peaks form. An ice cream scoop helps to portion out perfect balls of the cookie mixture, which get dropped onto a baking sheet and baked until golden brown.

Gluten-free, dairy-free and lower in carbs and calories than regular tortillas, these egg white wraps are packed with protein. The best part? You can make them ahead of time and store them in the refrigerator for any time you need one. Perfect for quesadillas, wraps or even sweet crêpes, they can be customized with a wide range of ingredients, herbs or fillings.

Unlike traditional American pancakes, Japanese pancakes are fluffy on the outside and custard-like on the inside. Egg whites are essential — they get their texture from the same technique that’s used to make soufflés. Instead of frying in a sizzling skillet, these fluffy pancakes get cooked low and slow to create the perfect texture from top to bottom.

In this recipe, tangy goat cheese, peppery arugula and sweet balsamic glaze combine to create a complex and totally balanced flavor profile. Ready in just 35 minutes, the healthy and light breakfast is a showstopper for any brunch or breakfast party. A bit of fresh basil adds extra color and flavor.

Instant espresso powder is key to making these meringues taste just like the first sip of a fluffy cappuccino. The swirl design elevates the treats even more, so they’re just as pretty to look at as they are delicious to eat. Perfect for serving alongside espresso after a fancy dinner party, they’re sure to impress your guests (don’t worry, we won’t tell anyone how easy they are to make).

These egg muffins are the perfect weekday breakfast. Fast, healthy and easy to prepare in advance, they’re ideal for meal prepping. Better yet, they can be customized with tons of different ingredients, so you won’t feel like you’re eating the same thing day after day. Serve with sliced avocado, a piece of toast or even a light side salad for lunch.

This buttercream is so decadent anyone who tries it will think it came from a high-end Swiss bakery. The truth is, you can easily make it at home with a little patience and practice. A mix between frosting and meringue, it’s perfect for piling on cakes or serving alongside cookies and fresh berries.

Frittatas are the perfect vehicle for tons of ingredients, and they’re a great way to use up leftover veggies. This version uses just egg whites, so it’s super light and gets extra crispy around the edges. Cottage cheese adds extra creaminess to this easy recipe.

If you’re looking for a delicious dessert that’s bound to impress anyone who tastes them, look to these chocolate-hazelnut macarons. A quick, homemade chocolate ganache gets sandwiched between two cookies made from hazelnuts and cocoa powder that gets blitzed in a food processor. They’re crispy on the outside and totally creamy on the inside, with a deep chocolatey flavor that’s perfectly nutty.

Totally customizable and easy to prepare in advance, these muffins are a great meal to keep on hand for busy mornings. Just think up your favorite omelet combinations, whisk it all together with egg whites, then pour into a greased muffin tin. When ready to eat, you’ll just need a minute or two in the microwave for a hot meal that’s nutritious and filling.