What should I do with my leftover egg whites.?

[mlukan]

I have about 8 left over, what can I make besides angel food cake.

[firecooked]

Meringue cookies, using as the glue coat for breading, omlets or scrambled eggs (although I would add at least another egg or two for the yolk), and of course, the dog would love them.

[thursday]

Actually, it's not recommended to give dogs uncooked egg white without the yolk. It may be paranoia or an old wives' tale, but supposedly the vitamins and fat available in the yolk help them process the whites; whites alone can cause diarrhea. Carry on with human cooking....

[QueenB]

You can freeze them in ice cube trays and use them as needed. That's what I do.

[DGresh]

macaroons. My husband loves these

http://chowhound.chow.com/topics/4375...

[janniecooks]

not surprisingly this seems to be a common affliction:

http://chowhound.chow.com/topics/582726
http://chowhound.chow.com/topics/556475
http://chowhound.chow.com/topics/464160

[soniabegonia]

Make vanilla buttercream frosting. This one is delicious. It's meant to be a filling for whoopie pies but I think it's great as a cake frosting. I'm planning to make this again this weekend and frost a vanilla cake with it. Freeze any leftovers. http://www.nytimes.com/2009/03/18/din...

[smtucker]

Fried rice uses a lot of eggs and yolk-less is just fine.

[salsailsa]

Lemon Merangue Pie!

[Zeldog]

Scrambled egg whites for the dog.

[kattyeyes]

Almond cakes or financiers--recipes/links here:
http://chowhound.chow.com/topics/599415

[karykat]

that was going to be my suggestion too. a lot of great financier recipes in The Secrets of Baking by Sherry Yard. (in addition to the almond ones, other kinds too.)

[kattyeyes]

What do you use for your cake pans? I used oversized muffin pans to yield 4 little cakes. I would prefer to get 6-8. Just curious what others do. The cakes are yummy, but rich enough to warrant smaller portions.

[karykat]

I've used mini-muffin tins.

[todao]

Whip into soft peaks and fold into waffle batter

[David A. Goldfarb]

Use the whites and the shells if you have them to clarify stock--about one egg with the shell per quart of stock. Beat the egg whites and shells into strained, defatted cool stock, and stir as you bring it up to a boil, then reduce the heat, stop stirring and simmer as the egg whites cook out and float to the top having gathered all the particles that were previously clouding the stock. When all the egg whites have cooked out, push them to the side gently (you might skim some off if you've got a tall narrow pot and can't push enough aside to make room for a ladle) and ladle out the crystal clear stock into another container through a fine strainer like a chinois, or a strainer lined with a couple of layers of cheesecloth.