What to do with leftover egg whites?

[WCM]

I want to make some custad for my kids, but you need to seperate the whites, and I don't want to waste them by not using them elsewhere. We eat a high fat & high protein diet, by choice, so using the whites for scrambled eggs doesn't appeal. What recipes call for egg whites only, and aren't traditional *diet* recipes?


Many thanks!!!!


Oh and can I freeze egg whites? I'd think not, but figured i'd ask.

[maple_mama]

How about coconut macaroons? The ones I make uses just the egg white, plus you still have the high fat coconut.

[Ola_]

Angel food cake. You can serve it with some yummy whipped cream and berries (if you like). I don't have an angel food cake pan so when we had a bunch of whites left over from home-made eggnog I just split the recipe between two loaf pans - it worked well!

[Magelet]

you can freeze them. I mix them with regular eggs for scrambled eggs. they aren't quite as tasty as just plain eggs with the proper amount of yolks, but it's extra protein and frugality over tossing them, and I love/need the yolks in smoothies. (we eat regular eggs sometimes too.)

[Adasmommy]

I make a meringue pie shell. Can be filled with pudding (but that calls for more egg yolks) or sliced strawberries, whipped cream . . .

[cristeen]

I never separate my eggs for custard. It comes out a little less rich, but it still works (use 1 egg i stead of 2 yolks).
The only exception is creme brulee.

[KristyDi]

Why wouldn't you be able to use the white for scrambled eggs, but add something to up the fat. Bacon, sausage etc. You could mix the whites with a few whole eggs then divide into several servings. I don't think it'd be that different from regular scrambled eggs.

Or if you make something that needs frosting you could make swiss meringue buttercream.

For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.
from smitten kitchen

[smpayne]

They freeze up great - just remember to lable the container on how many whites are in there. Thaw them in the fridge, not the microwave, they will cook.

This works great when you run across a recipe that calls for a lot of whites only, like meringues, white cakes, royal icing (for cookies), etc.

[kjbrown92]

meringue cookies. yum!

[Rosehip]

I add some whole milk, a whole egg, sauteed onions, and put a good bit of butter in the pan, then bake for a sort of a Spanish tort. It's fluffier than the usual yolk-y version, but the kids like it & it uses up the whites!

[rhiOrion]

Meringues!

[tinybutterfly]

Mix a little honey in and use it as a facial mask.

[cristeen]

Oh, I will say that we make soufflé pancakes regularly, and that calls for 1 more white than yolk, and my ice cream recipe calls for yolks only, so I keep them in the fridge and I know that on the weekend I'll be making soufflé pancakes to use them up. Doesn't really work if you have a LOT of them though.