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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jilhil
jilhil February 26, 2013

Angel food cake and meringues, or a Pavlova

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threefresheggs
threefresheggs February 26, 2013

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

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Voted the Best Reply!

HalfPint
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).

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HalfPint
HalfPint February 26, 2013

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

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Summer of Eggplant
Summer of Eggplant February 26, 2013

Egg white omelets?

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ChefJune
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.

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ChefJune
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.

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threefresheggs
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
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.

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Demington
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.

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Demington
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.

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Diana B
Diana B February 26, 2013
http://littleferrarokitchen.com/2012/04/julia-childs-cheese-souffle/
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Diana B
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.

minibakersupreme
minibakersupreme February 26, 2013

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

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Demington
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.

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QueenSashy
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...

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creamtea
creamtea March 1, 2013

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

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Shuna Lydon
Shuna Lydon 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!

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MaddyBelle
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!

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MaddyBelle
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!

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