Recipes with egg whites
1,997 recipes
Palace White Chocolate Mousse
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.
Mocha Fudge Pie
Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.
Chocolate Chip Torte
A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.
Rolled Calzones
Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.
Soybean-Lentil-Rice Loaf
High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.
Almond Snowcap Cookies
Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.
Swiss Cheesecake
A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.
Wild Mushroom & Pasta Souffle
Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.
Amaretti
The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.
Low Fat Lemon Poppy Seed Bran Pound Cake
Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.
Mexican Green Chili Quiche
Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.
Rhubarb Mousse with Strawberry-Gin Sauce
Rhubarb mousse with strawberry-gin sauce is a light, creamy spring dessert set with gelatin and folded with whipped cream and meringue. The tart rhubarb base pairs with a boozy strawberry-marmalade sauce.
Easter Raspberry & Lemon Cake
Make this delicious cake for your Easter party, the fluffy, buttery and fruity flavor, and the cute decoration will impress your guests!
Tasmanian Leatherwood Honey & Ginger Souffle
A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.
Decadent Pumpkin Mousse
Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.
Say Cheesecake
Lighter cheesecake made with blended cottage cheese and low-fat sour cream on a graham cracker crust. A slimmed-down dessert topped with cherry pie filling or fresh fruit.
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.
Mocha fudge pie with a brownie mix crust, Kahlua-spiked chocolate pudding filling, and a coffee whipped topping layer. Three layers of chocolate-coffee flavor on a fudgy base.
A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.
Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.
High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.
Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.
A light, soufflé-style cheesecake made with sieved cottage cheese, grated Swiss cheese, and whipped egg whites on a shortbread crust. Not your typical cheesecake, and that's the point.
Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.
The pleasing almond flavor and nice crunch of these simple little cookies, from Paula Tuchscherer-Jones of Milwaukee, earned them a win in the ethnic cookie category.
Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.
Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.
Rhubarb mousse with strawberry-gin sauce is a light, creamy spring dessert set with gelatin and folded with whipped cream and meringue. The tart rhubarb base pairs with a boozy strawberry-marmalade sauce.
Make this delicious cake for your Easter party, the fluffy, buttery and fruity flavor, and the cute decoration will impress your guests!
A cloud-light dessert soufflé made with Tasmanian leatherwood honey and fresh ginger, risen tall on whipped egg whites. Dusted with icing sugar and served with pouring cream.
Pumpkin mousse layered three ways: a warmed pumpkin-cream cheese-yolk base, folded with whipped cream and beaten egg whites, then chilled and topped with crystallized ginger.
Lighter cheesecake made with blended cottage cheese and low-fat sour cream on a graham cracker crust. A slimmed-down dessert topped with cherry pie filling or fresh fruit.
