Lemon Meringue Pie

• Lemon meringue pie is a sweet, tangy desert that is made in restaurants and homes across the country. According to the "Encyclopedia of American Food & Drink," lemon meringue pie is believed to have made its way to American tradition in the 19th century. This dessert has evolved from a simple lemon pie to the lemon pie with meringue topping that is eaten today. This desert is composed of three layers: bottom crust, lemon flavored custard filling usually made with the yolk of the egg, and the fluffy meringue topping that is egg whites beat with sugar. These layers come together to form a rich, lemony, desert.

Angel Food Cake

• "The food of Angels," is a classic description for Angel food cake. This light, soft, moist and low-fat dessert is made by beating egg whites and sugar, and then folding the foamy mixture into flour. Angel food cake is distinctive in that is requires no shortening, butter or oil. Through time, many variations of Angel food cake has emerged including, chocolate, sour cream, nut and fruit varieties.

Macaroons

• Macaroons are soft, airy cookies that have a cake-like texture. Depending on location, macaroons can vary in supplementary ingredients while the prime ingredient to all of them is egg white. The Italian version, called an amaretto, is made with crushed almonds and egg whites. French versions resemble round sandwiches made of almond meringue cookies with a cream filling. Americans are more familiar with the Coconut Macaroons that are made with coconut and egg white. Macaroons are distinctive cookies in that they do not need baking powder or yeast as a leavening agent. Macaroons swell in breadth due to the egg white composition.