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What to do w/12 leftover egg whites?

post #1 of 23
8/15/09 at 12:06pm
Thread Starter 
I just made two quarts of gelato (chocolate and zabaglione) that used a total of 12 egg yolks. Trying to figure out what to do with the whiles. The thought of egg white only breakfasts in succession isn't very appealing.
Other than meringue pie, anyone have any suggestions? I have tasted some meringue cookies that were good but don't have a recipe.
Thanks-
RTF
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post #2 of 23
8/15/09 at 12:09pm
Macaroons.

Use one whole egg and two eggwhites for breakfast if you get tired of eggwhite omelets.
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post #3 of 23
8/15/09 at 12:14pm
Make your own eggbeaters
egg white
cooking oil
salt
drop yellow color
drop corn syrup:chef:
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post #4 of 23
8/15/09 at 2:12pm
Rufus,
If you scroll down to the bottom of the page here, you'll see a similar thread an egg whites - might be something useful for you there.

I like using them for Chinese egg-flower soup (Google some recipes)
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post #5 of 23
8/15/09 at 3:11pm
Small lavender meringues
Pavlova
Large cream meringues
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post #6 of 23
8/15/09 at 5:03pm
You're going to need a couple of yolks for the cake part...but make a chocolate cake with boiled icing.
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post #7 of 23
8/16/09 at 12:27am
angel food cake
ice cream based on italian meringue
white cake
I THINK you can freeze them - anyone know for sure?
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post #8 of 23
8/16/09 at 4:33am
How about an Italian meringue buttercream? :crazy:
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post #9 of 23
8/16/09 at 4:48am
Siduri, you are correct. You can indeed freeze them.
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post #10 of 23
8/16/09 at 9:23am
That's good news, chefelle, i often have whites. same for yolks?
Do the whites whip up with the same volume after freezing?
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post #11 of 23
8/16/09 at 10:40am
Egg salad!
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post #12 of 23
8/16/09 at 11:15am
I tried this once for a customer with cholesterole issues.. Both of us agreed it was UNEATABLE.:chef:
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post #13 of 23
8/28/09 at 12:34pm
Crab Asparagus Soup
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post #14 of 23
8/28/09 at 1:17pm
Sunday breakfast when OH is on leave, is usually the full Scottish. I like a double yolked fried egg and not too much white, I crack an egg in the pan, put the white of a second egg into a bowl and plop the yolk in the pan with its buddy. The spare white goes into a freezer bag, and sits in the freezer and accumilates till we want a pavlova, meringues, or whatever. Great system, works for me.
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post #15 of 23
8/28/09 at 1:21pm
Add a couple of whole eggs, some flour, vanilla and sugar and you've got souffle!
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post #16 of 23
8/28/09 at 1:41pm
get a nice french loaf and it sounds like a post-run snack for me!!
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post #17 of 23
8/29/09 at 6:39am
try a sacher tort or a japanaise cake
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post #18 of 23
8/29/09 at 6:42am
try a sacher tort or japonaise cake
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post #19 of 23
9/1/09 at 5:27pm
Read the Harold McGee chapter on eggs in "On Food & Cooking." They whip up better than normal egg whites.
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post #20 of 23
9/3/09 at 1:47pm
Spare egg whites? Face Mask.
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post #21 of 23
9/3/09 at 2:01pm
Great idea bughut. I now have all the egg whites i need for tomorrows meringues Hehe!
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post #22 of 23
9/3/09 at 2:34pm
Financiers! I love making them (and eating them) so much that my question is usually "What to do with 12 leftover yolks?" :lol:
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post #23 of 23
9/5/09 at 3:02am
Use it to make icing! You can make cupcakes, cakes, cookies. Something sweet always makes the day :)
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