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besides meringues and angelfood cake, what to do with an abundance of egg whites?

tastycakes Sep 11, 2008 05:38 AM

any ideas? and do angel food cakes freeze well?? i know meringues do so i am going to make a bunch of dacquoise and meringue disks for layer cakes and freeze them. but i have gallons of whites and am not sure what else to make. maybe lots of swiss buttercream and freeze...

  1. c
    ceciel Sep 11, 2008 06:02 PM

    Lenguas De Gato/ Cat's Tongue.

    1. r
      RGC1982 Sep 11, 2008 05:59 PM

      Home made marshmallows! They are all the rage now. Search for recipes and you will find vanilla, chocolate, strawberry and all flavors in between. Most recipes require you to fold in a meringue/egg white mixture, so it is a good way to use the egg whites. You will be able to store the marshmallows for a few weeks.

      1. Boccone Dolce Sep 11, 2008 04:02 PM

        do you have pecans? there's a recipe (SO SIMPLE) for cinnamon/sugar pecans- it uses 1 egg white. I'm sure you can make this with any nut. They are simple:
        mix the nuts (about 2.5 cups) in the beaten egg white, roll them around in a sugar/cinnamon mix (you can do cayenne, or salt, etc) bake in low oven for an hour, stirring every 10 minutes. They firm up just when you've given up hope that they will be a mushy mess.
        I love the idea of freezing in ice cube trays for later. We have a HUGE standing freezer and the kitchen one has an ice maker, so I'd actually have to buy ice cube trays now that I think about it...

        1. chef chicklet Sep 11, 2008 12:45 PM

          I make white egg foo yung, filled with lots of veggies.
          I am not one for sweets in the morning, as I much prefer a savory dish. I dearly love egg foo yung or burritos to anything else..i have frozen them with the sauce on top, then microwaved for a yummy quick breakfast. For me this savory dish is very satisying..and I make them with the whites only.

          1. Sam Fujisaka Sep 11, 2008 12:26 PM

            Bucket of Pisco sours

            1 Reply
            1. re: Sam Fujisaka
              Sam Fujisaka Sep 11, 2008 05:34 PM

              A Peruvian coffee farmer whipping some whites for a very sweet aguardiente drink!

            2. JanPrimus Sep 11, 2008 11:08 AM

              Consomme! The bane of culinary arts students everywhere.

              A consommé is made by adding a mixture of ground meats or mousselin with Mirepoix, tomatoes, and egg whites into either bouillon or stock.

              1. HSBSteveM Sep 11, 2008 08:30 AM

                Chiffon pies! Many versions to choose from. With fall weather at our doorstep, Pumpkin Chiffon is a favorite. Great for tailgating. I get my chiffon recipes form the good old Better Homes cookbook, but you can probably find many on Chow.

                1. maplesugar Sep 11, 2008 07:40 AM

                  Can't think of recipes you haven't already mentioned but you could freeze some of the egg whites in ice cube trays for use later.

                  http://www.egggs.ca/AllAboutEggs/Egg_Handling_Freeze.aspx (I've done it before...I figured if I could buy them frozen then why not do it myself but wanted to find a source for you)

                  Edit: Ok I haven't had my Americano yet so I'm just not awake - I googled and voila David Lebovitz has some delicious uses for leftover egg whites: http://www.davidlebovitz.com/archives... I think I'll have to try his coconut macaroons... then of course I'll be looking for uses for yolks lol.

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