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An abundance of egg whites

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After spending this summer making far too much ice cream (David Lebovitz's book is DANGEROUS), I find myself with several dozen egg whites in the freezer. Other than an egg-white omelet (boring) or an Angel Food cake (already made a couple), what suggestions do you have for using them up?

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    1. The Spanish make a torta de almondre that is eggwhites, sugar and almond flour, it is fantastic!

      1. Pavlova - always forget how good it is but just simple meringues with bits of candied orange or lemon - even chocolate chips are great - and they freeze well.
        What are they called? Forgotten cookies or something.
        Easy and yummy.

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