I'm making ice cream and have a bowl of leftover egg whites. Hate to waste them...suggestions?!
I usually just save them for the next day and scramble them into a larger batch of whole eggs with some cream to make up for the lost richness.
You can also freeze them.
Sarah is a trusted source on General Cooking.
As @Louisa says, they freeze well. They can also stay in a clean sealed container in your fridge for a good couple weeks - once the whites start to look cloudy throw them out.
Angel food cake.
you can use them to roast nuts instead of oil
Funny - I just posted about having 22 egg yolks and not knowing what to do with them (the whites had been used in angel food cake). Sounds like you and I need to team up! And, BTW, what was the ice cream recipe that used so many yolks? (maybe I could use that...) ;)
HalfPint is a trusted home cook.
Make turron (aka nougat, aka torrone). It's easy and really good. Serious Eats recent has a recipe for Turron de Alicante, which uses marcona almonds, but you can use any kind of almond or pistachios,
pierino is a trusted source on General Cooking and Tough Love.
You can also use them to make a "raft" to clarify stock, if you happen to be making stock.
This is for next time,cause by now you probably already used those:HomeMadeMarshmallow!Beat the egg whites till they're firm(add a pinch of salt and/or baking powder,they'll get firmer and last longer)and when they begin to spike,pour slowly some syrup(4 to 6 eggs:1 cup water,2cups suggar mixed,boiled on low heat till it thickens,let it cool.)while still beating.But if you're lazy like me and don't feel like using the stove,forget the syrup and use 2 to 3 cups of fine suggar.You can add vanilla or lime zest.I like vanilla better.This will last for 2 days in the fridge,but if you add a table spoon of emulsifier gel,it will last for 4 days and you will get better texture.
Please enter a valid email address.
Well played. You deserve a cookie.
Master this recipe & you're a biscuit pro
Trick or treat.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.