leftover egg whites

what's the best way to use up a mess of leftover egg whites?

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sexyLAMBCHOPx
sexyLAMBCHOPx October 13, 2015

Search the hotline, Caroline.

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sexyLAMBCHOPx
sexyLAMBCHOPx October 13, 2015

Also, Food52 had a short article about it https://food52.com/blog...

And, you had a contest last year Using egg whites.

AntoniaJames
AntoniaJames October 14, 2015

sLCx, it appears that Caroline is trying to get material for an article . . . . seeking new ideas, or getting ideas from new contributors who can be mentioned in a piece to be published in the next few weeks. The staff seems to be asking questions like this on a fairly regular basis, with articles following not long after. ;o)

sexyLAMBCHOPx
sexyLAMBCHOPx October 14, 2015

Yes, I suspected the same but this topic has been well-covered. Oh well, maybe I'll learn something new.

AntoniaJames
AntoniaJames October 14, 2015

sLCx, I occasionally do that - ask a question that I've asked before, usually ones asking for hidden gems, or what people are canning that summer, or fun new recipes people have discovered, etc. -- simply to get input from new community members or otherwise to get new ideas not mentioned before. Sure, there's often repetition, but the fresh ideas are worth it. ;o)

AntoniaJames
AntoniaJames October 14, 2015

P.S. Thank you, sLCx, for the links! Cross references are always appreciated . . . at least, by me. ;o)

sexyLAMBCHOPx
sexyLAMBCHOPx October 14, 2015

yvw!

Michelle
Michelle October 13, 2015

Freeze them, works great. Make a fritatta. Macaroons or meringue cookies. Feed the dog, good source of protein (cook first or the raw whites will interfere with important metabolic stuff).

Also makes a great facial masque (1 cold egg white and 1 teaspoon cornstarch. Beat with a fork until foamy and well blended. Smooth onto face and throat while lying down. Wait 20 minutes, rinse. From "Organic Body Care Recipes", by Stephanie Tourles.)

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Windischgirl
Windischgirl October 13, 2015

Use to glaze bread, pie crust, cookies (and sprinkle with sugar or decors). Make pavlova, toronne, baked Alaska, meringue a pie, make semifreddo. Send them to my house.

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mrslarkin
mrslarkin October 13, 2015

I always make Dorie Greenspan's Perfect Party Cake with my leftover egg whites. It is so so so delicious.

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Michelle
Michelle October 13, 2015

PLEASE! Post a link or a cookbook title. I love Dorie Greenspan.

nutcakes
nutcakes October 14, 2015

Michelle, it isn't Dorries recipe, but she popularized Nick Malgieri's recipe, he had it on his website for a long time but here is a blogger with pretty pics
http://www.redactedrecipes.com/2008/03/daring-bakers-t.html

mrslarkin
mrslarkin October 14, 2015

It's soooo good, Michelle!! The recipe I'm referencing is Perfect Party Cake from Dorie Greenspan "Baking: From My Home to Yours" p. 250. Had no idea Nick Malgieri has a recipe for it, also. Do you know what book it's from Nutcakes? Would love to try it.

Michelle
Michelle October 14, 2015

Thanks very much Mrs. Larkin! I have requested Dorie's cookbook from the library. Can't wait. Sorry to hijack your question Caroline.

Michelle
Michelle October 14, 2015

Thanks for the link Nutcakes, that was fun to read! I love Nick Malgieri too.

nutcakes
nutcakes October 14, 2015

I'm sorry I don't know which of his books it is in, but he generously puts a number of recipes on his website and it is listed under Coconut Raspberry Layer Cake
http://www.nickmalgieri.com/recipes/coconut-raspberry-layer-cake

Ali Worthalter
Ali Worthalter October 13, 2015

How about meringue cookies? Or egg whites frittatas/omelettes for dinner all week?

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scruz
scruz October 13, 2015

mmmmm. chile rellenos.

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Voted the Best Reply!

Cav
Cav October 13, 2015

They make a very good ectoplasm substitute when re-enacting scenes from Ghostbusters.

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HalfPint
HalfPint October 13, 2015

Rose Levy Beranbaum's Chocolate Angel Food Cake. It uses something like 16 large egg whites.

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702551
702551 October 13, 2015

I just freeze them for future use, mostly to clarify stock.

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Susan W
Susan W October 13, 2015

I think my favorite dessert is Boccone Dolce. This looks to be a copycat recipe from my favorite restaurant that serves it. I've seen bananas used when berries are out of season. I've not made this exact recipe.
http://www.subrosa.arbre.us/SubRosaBoccone.html

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QueenSashy
QueenSashy October 14, 2015

egg white omelette... it's great with scallions and sauteed red peppers

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mrslarkin
mrslarkin October 14, 2015

What did you make with the yolks, Caroline? Now I am curious!!

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amysarah
amysarah October 14, 2015

If I have a few egg whites and no immediate use, I usually freeze them - 1 or 2 to an ice cube tray 'cup'. Among other uses, they're handy for basic breading - flour/egg/crumbs - on chicken, fish, veal, what-not. I haven't found a difference from using a whole egg for that. Also, I'll defrost one to brush on a pastry shell before pre-baking, to help keep it crisp after its filled.

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AntoniaJames
AntoniaJames October 14, 2015

How about this gorgeous rectangular pavlova style tranche (courtesy of one of my favorite baking and general cooking authorities anywhere, ever): http://www.bbc.co.uk/food... Here's a photo: http://www.bbc.co.uk/programmes... ;o)

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Jenny Maria
Jenny Maria October 15, 2015

Freeze them

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Rebecca Firkser
Rebecca Firkser October 15, 2015

Macarons! Or as frothy cocktail topper for a Ramos Gin Fizz or Pisco Sour (as long as they're very fresh and pasteurized.)

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