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20 answers 3077 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Angel food cake and meringues, or a Pavlova

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added about 3 years ago

I was just looking at pavlovas... maybe too much competition for my cake

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HalfPint

HalfPint is a trusted home cook.

added about 3 years ago

Forgot, nougat is also called torrone (Italian) or turron (Spanish). A great way to use up egg whites.

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added about 3 years ago

Egg white omelets?

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Unless you want to make macarons to go with your ice cream, egg whites freeze very well. but why aren't you using whole eggs in your ice cream? I never use just egg yolks, no matter what the recipe says.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Unless you want to make macarons to go with your ice cream, egg whites freeze very well. but why aren't you using whole eggs in your ice cream? I never use just egg yolks, no matter what the recipe says.

Ea2fede5 db69 4f9c b6a5 c70c27497ae9  dsc 0002 2
added about 3 years ago

Tell me more! Just add the eggs in whole? Sub 6 whole eggs for 6 egg whites? How does this effect freezing? I cannot do same-day here, so I am probably looking at a hard freeze.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Unless you want to make macarons to go with your ice cream, egg whites freeze very well. but why aren't you using whole eggs in your ice cream? I never use just egg yolks, no matter what the recipe says.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Julia Child has a delicious souffle with egg whites only. It's savory. Ithink it's in volume one of Mastering.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Well I am babysitting for my grandson so I don't have Julia at the ready. As I recall, it is about 7 whites (she gives cup measurement too) and nonwhole eggs. And lots of gruyere... I have used frozen whites successfully. Try googling. Send me your email and I will copy it for you ans send it. But not until tomorrow.

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Diana B

Diana B is a trusted home cook.

added about 3 years ago

http://littleferrarokitchen...

0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added about 3 years ago

Julia's recipe doesn't really help you a lot, though, because it uses 4 egg yolks and 5 egg whites, so you only get to use up 1 of your excess whites.

8a2c197a eaf6 414d 8be8 e1212df9ad42  nasturtiums
added about 3 years ago

Swiss meringue frosting for cakes, or make a Swiss meringue for filling s'mores or topping pies this summer.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

JC. 16 th edition: 6 or 7 egg whites (3/4 to 7/8 cup) plus the usual Julia ration of butter and cheese.... Yolks are not mentioned. Enjoy it as my family has for decades.

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QueenSashy

QueenSashy is a trusted home cook.

added about 3 years ago

You can make meringue sheets, and then assemble them with whipped cream in layers, like a cake. Best to do it abour 4 hours before serving...

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creamtea

Lisanne is a trusted home cook.

added about 3 years ago

This will use up 7: http://food52.com/recipes...

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 3 years ago

And one more baked good: Financiere. The batter will keep for up to a month refrigerated and you can bake a few at a time... On an "as needed" basis. Also the actual baked financiere will keep for at least a week in a tightly lidded tim, or even in the fridge. Egg whites are the humble gold of kitchens. Never throw them out again!

B89ae899 a914 4ac8 b478 a42e5057662b  2016 03 25 08 16 46
added about 3 years ago

Macarons! The egg whites will be even better if you let them age for some time so you do not have to worry about using them right away. Otherwise, my go-to when I have egg whites after making ice cream is marshmallow sauce because you can eat the two together!

B89ae899 a914 4ac8 b478 a42e5057662b  2016 03 25 08 16 46
added about 3 years ago

Macarons! The egg whites will be even better if you let them age for some time so you do not have to worry about using them right away. Otherwise, my go-to when I have egg whites after making ice cream is marshmallow sauce because you can eat the two together!