2 dozen egg whites?

What on earth does one do with 2 dozen egg's whites after making ice cream? I cannot stand the waste, and will usually avoid egg-separating recipes.

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20 Comments

MaddyBelle March 2, 2013
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!
 
MaddyBelle March 2, 2013
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!
 
Shuna L. March 1, 2013
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!
 
creamtea March 1, 2013
This will use up 7: http://food52.com/recipes/7640-fancy-pavlova

 
QueenSashy February 28, 2013
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...
 
Demington February 26, 2013
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.
 
minibakersupreme February 26, 2013
Swiss meringue frosting for cakes, or make a Swiss meringue for filling s'mores or topping pies this summer.
 
Diana B. February 26, 2013
http://littleferrarokitchen.com/2012/04/julia-childs-cheese-souffle/
 
Diana B. February 26, 2013
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.
 
Demington February 26, 2013
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.
 
Demington February 26, 2013
Julia Child has a delicious souffle with egg whites only. It's savory. Ithink it's in volume one of Mastering.
 
ChefJune February 26, 2013
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.
 
ChefJune February 26, 2013
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.
 
threefresheggs February 26, 2013
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.
 
ChefJune February 26, 2013
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.
 
Summer O. February 26, 2013
Egg white omelets?
 
HalfPint February 26, 2013
Forgot, nougat is also called torrone (Italian) or turron (Spanish). A great way to use up egg whites.
 

Voted the Best Reply!

HalfPint February 26, 2013
You can always freeze them or use later. I do this all the time. The whites thaw nicely and I don't have any problems whipping them up into stiff peaks. Other things to make besides angel food cake and pavlova are nougat, French macaroons, and marshmallows (certain recipes use egg whites).
 
threefresheggs February 26, 2013
I was just looking at pavlovas... maybe too much competition for my cake
 
jilhil February 26, 2013
Angel food cake and meringues, or a Pavlova
 
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