470 egg white recipes

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.

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.

Airy, melt-on-your-tongue meringue cookies scented with orange oil and fresh zest. Just 4 ingredients, virtually zero calories, and ready in 30 minutes. These diabetic-friendly treats dissolve like cotton candy.

A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.

This is THE best turkey burger I've ever tasted...and quite possibly the best BURGER I've ever tasted. SERIOUSLY...try this.

If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Chocolate walnut meringue cookies rolled and cut into rounds from a fondant-like dough of powdered sugar, cocoa, egg whites, and ground nuts. Crisp, chewy, and gluten-free.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Fudgy brownie cookies made from boxed mix, lightened with yogurt and egg whites instead of oil and eggs. Frosted chocolate treats at 85 calories each.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.