470 egg white recipes

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Madison Avenue potato salad: cooked potatoes marinated in vinaigrette, then tossed with ripe olives, hard-cooked eggs, dill pickles, pimientos, and a mustard-spiked mayo. A dressed-up deli-counter classic.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

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.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

Norwegian meatballs made with lean beef, egg whites, cornstarch, and nutmeg, baked golden then smothered in cream of mushroom sauce. A lighter Scandinavian take on classic meatballs.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

Crispy golden phyllo cups filled with a creamy smoked trout, horseradish and scallion mixture, topped with cool shredded cucumber. An elegant make-ahead appetizer that yields 48 bite-sized pieces.

Cream cheese filling spiked with Irish cream liqueur bakes in a vanilla wafer crust, then gets topped with grated white chocolate for boozy, elegant cheesecake.

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.