too many egg whites?
Don’t you hate it when a recipe calls for egg yolks by the half-dozen but doesn’t help you find a home for all of those extra egg whites? One thing you can do with them is to freeze them until you find yourself making an egg white-demanding recipe, but if you’re more impatient than that, here are some Smitten Kitchen recipes that call for whites, not yolks: Spingy Fluffy Marshmallows, Mom’s Chocolate Chip Meringues, Mixed Berry Pavlova, 7-Minute Frosting, Chewy Amaretti Cookies, Sugar and Spice Candied Nuts, Hazelnut Brown Butter Cake, Pink Lady Cake, Almond Raspberry Layer Cake and, of course, in droves, Swiss Meringue Buttercream. [I'll update this post as we produce more egg white focused recipes.]
Need even more inspiration? Check out David Lebovitz’s suggested uses for extra egg whites. Now get whisking!
I wonder if there are savory dishes using egg whites only (intentionally, not in “egg whites omelet” style)?
Ok, here’s a weird twist on that. Say I want to make angel food cake, which calls for something insane like 12 egg WHITES. What do I do with all those yolks? I could make ice cream to go with the cake, but I’ve never seen an ice cream recipe call for more than 4-5 yolks. I don’t think the yolks will freeze… or will they?
You can freeze yolks too. You might need a drop or two of water as you defrost them; they seem to dry.
Yay! I love that this post exists, thank you very much! Leftover egg whites from tonight’s leek & swiss chard tart = mom’s chocolate chip merengue cookies.