3,188 egg white recipes

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Spiced almond macaroons: gluten-free five-ingredient cookies with crackly tops and chewy almond centers, lifted with warm cinnamon. Bake on greased sheets and finish with a scatter of sliced almonds.

Buttery thumbprint cookies with a gross-out Halloween twist: pale, tender shortbread rounds dimpled and filled with dark blackberry jam that looks like a 'blackhead.' Easy, funny, and good enough to disappear fast.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.

Langues de chat (cat's tongues) - delicate French butter cookies piped into thin, crisp strips. A 5-ingredient cookie press recipe with a light, crispy vanilla snap.

White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.

Layered chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl through the center and a milk chocolate cream cheese frosting on top. Lightened with egg whites and nonfat cream cheese.

Lemon hazelnut torte stacks toasted hazelnut meringue rounds with tangy lemon curd folded into whipped cream. Frozen overnight and topped with fresh raspberries and raspberry sauce.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Vegetarian haluski, the Polish comfort dish of buttery fried cabbage and onions tossed with wide egg noodles. Five ingredients, deeply savory, and on the table in about 30 minutes.

Marjoram spiced souffle made by steaming in a cheesecloth.

Smooth, rich and creamy, all these words can be connected with cheesecake, and just a small slice is good enough for satisfy the sweet tooth. This cheesecake is absolutely awesome!

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Sugar-free lemon meringue pie with a tart cornstarch-thickened curd and fluffy cream-of-tartar meringue. A diabetic-friendly dessert that tastes like the classic.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.