I like to add a couple of whole eggs. some onion green pepper, potato and make a frittata.
HalfPint is a trusted home cook.
You can freeze for later use. You can make a pavlova, meringue cookies, marshmallows, French nougat, eggwhite quiche, egg white omelet, angel food cake. My favorite is the pavlov, topped with whipped cream and fresh fruit.
The angel food cake will probably use up all 9 whites. A chocolate angel food cake is sublime. Rose Levy Beranbaum (The Cake Bible) has a great recipe and I think it uses about 9-10 whites for her Chocolate Angel Food Cake.
I concur with all HalfPint mentioned above. I also like to make these meringues in particular: http://food52.com/recipes....
David Lebovitz's coconut macaroons (http://www.davidlebovitz...) are a go-to recipe when I need to use up egg whites. I also use 1-2 whites to create clusters when baking up a batch of granola (4 cups oats + 2 cups mix of sweetener, coconut oil, ground flaxseeds, and nuts). They freeze well, as other people have said; I also make macarons with leftover egg whites.
Cynthia is a trusted source on Bread/Baking.
YES! His macaroons are the bomb!
Thank you so much!!!!
Homemade marshmallows of course! :)
Mousse and freeze or swiss meringue (meringue made in a bowl over simmering water) and freeze. Texture like you've never had before.
June is a trusted source on General Cooking.
Slip one or two into scrambled eggs or omelettes: it does change the texture, but in a pleasant way. Also, they freeze perfectly, so store them up for an angel food cake.
This question comes up regularly on the hotline. Try searching the hotline for "egg whites"...
Try toasted nuts such as these http://food52.com/recipes...
I have a recipe from Mc Calls cooking school called Tortoni. It is basically whipped egg whites with a hot sugar syrup, then added whipped cream and almond extract. Freeze. It is a yummy, light ice cream-like confection.
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Well played. You deserve a cookie.
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