Recipes To Use Up Leftover Egg Whites
Frequently, bakers and ice cream-lovers will find themselves with a few too many egg whites. So what to do with all of them? If you’re not sure what to do with them right away, egg whites can be frozen. I usually freeze them in specific quantities (i.e.; 1 cup), and label them as such, since there’s nothing more infuriating than needing 1 cup of egg whites and trying to chip that away from a frozen-solid block in the freezer.
Some folks devote ice cube trays to egg whites, slipping one in each indentation so they know exactly how many they have. Just so you know, one large egg white is about 2 tablespoons and weighs 25 grams. I often freeze the whites in plastic containers, then slip them out of the containers, once frozen, then wrap them in plastic and secure them in zip-top freezer bags – with the quantity and date written on the outside. But if you’d like to use them fresh, or use frozen ones that you’ve defrosted, here are some favorite recipes:
Financiers (Eggbeater)
Egg White Cake (Nami-Nami)
Pecan Meringue Cookies (Simply Recipes)
Chocolate Angel Food Cake (Serious Eats)
Seven-Minute Frosting (Smitten Kitchen)
Crème Brûlée-Pistachio Macarons (Tartlette)
Dacquoise (Bay Area Bites)
Pavlova (Simply Recipes) and Mixed Berry Pavlova (Smitten Kitchen)
Kumquat & Chocolate Financier Teacakes (Cannelle-Vanille)
Chocolate Angel Food Cake (Epicurious)
