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?
Pavlova! I made one two weekends ago that was awesome, the hit of dinner and incredibly easy to make. Let me know if you need the recipe posted. If you don't know what a Pavlova is it's an Australian dessert, egg whites make the meringue base and you top it with whipped creame and fruit - i used kiwi and mixed berries.
Oh definitely make pavlova. It's the most impressive dessert, hands down, and can be as lavish or sensible as you want. For lavish, of course, fill it with a mountain of whipped cream and the nicest berries or other fresh fruit you can find. Drizzle with chocolate or not. For sensible, mix plain or vanilla yogurt half and half with whipped cream or make a light mousse using a few more of the whites - and of course, always the fruit. You can also top it with lemon curd mixed with whipped cream.
brutti e buoni (along wiht your angel food cake)
2 parts whole almonds (grind in food processor)
1 part sugar
enough egg white (very lightly beaten) to make the mixture into a super thick mud that will hold together when you press it into a about a walnut sized shape. (you want them to be irregular--they're called ugly but good)
I just used up 8 egg whites making the Almond Cake in Classic Italian Cooking. It came out very nicely. How on earth did you end up with 5 cups of egg whites? I make tons of ice cream, so I'm always looking for ways to use up whites. My favorite uses right now are the almond cake, baked oatmeal, and adding extra whites to scrambles and frittatas.
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.
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?