Lots of egg whites. What to do?
I have approximately five cups worth of egg whites in the freezer. This weekend I'm bringing the dessert to a dinner party, and I'd like to use some of the whites.
Any suggestions for what I could do with at least a cup's worth of egg whites? Can I make a chocolate souffle or mousse only with egg whites and no egg yolks?
angel food cake, meringue, macaroons, pavlova
I recall making a chocolate souffle a while back which used a lot of egg whites (maybe 6 or 8?) and very few yolks (1 or 2?). If you're interested, I can see if I can dig it up.
I usually have the opposite problem from eating egg white omelets every morning. Any suggestions for what to do with those extra yolks in the fridge?
Whites; financiers or almond macaroons.
Yolks can go in the freezer until you want a custard one evening, just cut off frozen nut-sized pieces, toss in flour then piece by piece whisked into the cooking custard mixture to thicken and emulsify.
I recently discovered Marshmallow Meringue and my family really likes it.
4 egg whites
6 Tbs granulated sugar
1/4 tsp cream of tartar
dash of salt
2-1/2 cups mini marshmallows
1 Tbs milk
Beat egg whites, cream of tartar and salt until foamy. While still beating egg whites, add 1 Tbs of sugar every 30 seconds until all is used. Keep beating egg whites until stiff peaks form. Set aside until needed.
Add milk and marshmallows to a sauce pan and heat over medium heat. Using rubber spatula, fold until marshmallows are melted.
Carefully fold marshmallows into meringue until well incorporated. Spread over pie, etc.
This stuff is really good.
chocolate souffles really need egg yolks but fruit ones don't. the best recipe for a raspberry souffle that I have found is Jaques Pepin's in La Technique.