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12 answers 1681 views
559b7954-d7be-4065-8a51-4b2c9c58102d--lardofavon
added over 1 year ago

A roulade! Chocolate are my favorite. Here's Jacques & Julia's, which calls for 7 egg whites, http://www.marthastewart...

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 over 1 year ago

Many many recipes use egg whites as a basis for their stabilization. You may also freeze egg whited for a later purpose. Recipes that employ large amounts of egg whites:
Financiere, Meringue, Pavlova, French/Swiss/Italian buttercream, Marshmallows, Royal Icing, Souffle, Macaron, Macaroon, Dacquoise, and they're good for treating burns. Have fun!

8bbce907-3b5e-4c8c-be5c-c64e6c780d63--birthday_2012
luvcookbooks

Meg is a trusted home cook.

added over 1 year ago

Meringues and macarons, seven minute frosting would be my favorites. Always wanted to try Floating Island, which uses poached meringues instead of baked.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
S
added over 1 year ago

Egg white omelettes, if you want something savory. If you put eggs in your meatballs, I bet just the whites would bind just as well as whole eggs.

609271d6-306e-4b3e-8479-9d404fb84e73--moi_1
QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

Egg white omelette with scallions is mighty good.

3f6be2de-402c-4521-b45d-8c4190dabde5--more_tomatoes
amysarah

amysarah is a trusted home cook.

added over 1 year ago

For more incidental usage, if I just have a couple of whites, I've often used them for breading, instead of whole eggs (flour/egg/breadcrumbs.) Also, a single white can be used to brush on a graham cracker or cookie crumb pie crust and pre-baked to stop soggy-ness when filled.

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Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 1 year ago

There are a number of ideas here -- http://food52.com/blog... -- both in the post itself and in the comments!

0d93a38c-7ef7-4821-99e5-97edf74204b1--cam00373
added over 1 year ago

A couple more savory suggestions: a classic consomme, or a salt crust for baking meat or fish. If I only have one or two egg whites, I use them in a cocktail like a pisco sour.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c--junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

In addition to all the other suggestions (I'd probably make macaroons for Passover right now) I use egg whites to bind my turkey burgers.

926ee962-060e-44e6-a1d9-878262f34bf8--image
added over 1 year ago

Marshmallow creme for fluffernutters.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 1 year ago

I like to make delicious cocktails, specifically this one:
The Clover Club:
3 ounces gin
1 ounce fresh lemon juice
1/4 ounce Grenadine or cherry syrup
Egg white

8c8ff7b2-98ef-495e-807b-e66827c2eae7--open-uri20131029-15207-1uj2enm
added over 1 year ago

Easiest way I found to use all those egg whites? A classic omelette or casserole. You can also use it as a binder for patties