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6 egg whites, what to do?

mabziegurl Aug 31, 2006 05:29 AM

I have 6 egg whites, I have no idea what to do with them. I usually end up saving them, then throwing them out because I forget to use them. Any ideas? BTW, I hate egg white omeletes.

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  1. j
    Janet RE: mabziegurl Aug 31, 2006 06:36 AM

    Angel food Cake, a pie with lots of meringue, chiffon cake, meringue cookies, a souffle.

    1 Reply
    1. re: Janet
      serious RE: Janet Aug 31, 2006 11:34 AM

      lighten a flourless chocolate cake..beat egg whites to soft peaks,
      add quarter of whites to lighten batter, fold balance into batter.

    2. MMRuth RE: mabziegurl Aug 31, 2006 11:30 AM

      I made pavlovas the other day with six left over egg whites - make a meringue, then make circles of meringe, indent the middles a bit, bake. Serve with strawberries/whipped cream/chocolate sauce.

      1. w
        wonderwoman RE: mabziegurl Aug 31, 2006 12:06 PM

        freeze them.

        1. Becca Porter RE: mabziegurl Aug 31, 2006 12:17 PM

          I LOVE pavlovas. Or just meringue cookies. Or financiers.

          1. c
            cheryl_h RE: mabziegurl Aug 31, 2006 12:38 PM

            Dacquoise. I seem to be recommending this all the time on this board. It's a meringue with ground nuts (almonds or hazelnuts or both) replacing part of the sugar. It can be baked as cookies, or in cake pans to be layered. It's not nearly as sweet as meringue and has lovely toasted nuts flavors. I'm making a marjolaine for DH's birthday this weekend so it's on my mind. It's also the basis for European macarons which are dacquoise-type cookies sandwiched with fillings.

            You can find an online recipe by searching. Just adjust proportions to your number of egg whites.

            1. Becca Porter RE: mabziegurl Aug 31, 2006 12:57 PM

              Dacquoise is a great idea. I prefer a hazelnut dacquoise with caramel ganache and coffee whipped cream (or buttercream).


              1. p
                Pupster RE: mabziegurl Aug 31, 2006 02:50 PM

                Coincidentally requires 6 egg whites.

                You can also use them as egg wash on anything you bake -- biscuits, gougeres, etc. Or when flouring/breading anything you fry.

                Or just toss them into any soup to achieve an "egg drop" aspect to it. Or add them as an ingredient to fried rice.

                1. Pei RE: mabziegurl Aug 31, 2006 05:12 PM

                  I think the easiest way to get rid of them is fried rice. It's actually quite tasty with just plain egg whites, or you can add one more whole egg just to give it a bit of color.

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