616430 Fri May 01 10:01:16 -0700 2009 15 31 Home Cooking 0 4645615 I have about 8 left over, what can I make besides angel food cake. Fri May 01 10:01:16 -0700 2009 113687 mlukan 1 4645800 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. Fri May 01 10:50:17 -0700 2009 4645615 106056 firecooked 2 4658091 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.... Tue May 05 22:11:12 -0700 2009 4645800 19626 thursday 1 4645857 You can freeze them in ice cube trays and use them as needed. That's what I do. Fri May 01 11:05:10 -0700 2009 4645615 17481 QueenB 1 4645866 macaroons. My husband loves these http://chowhound.chow.com/topics/437559#3235625 Fri May 01 11:06:25 -0700 2009 4645615 18353 DGresh 1 4646492 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 Fri May 01 13:54:54 -0700 2009 4645615 139725 janniecooks 1 4647026 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/dining/181wrex.html?ref=dining Fri May 01 17:35:16 -0700 2009 4645615 10401 soniabegonia 1 4647032 Fried rice uses a lot of eggs and yolk-less is just fine. Fri May 01 17:37:00 -0700 2009 4645615 59258 smtucker 1 4647316 Lemon Merangue Pie! Fri May 01 19:52:59 -0700 2009 4645615 134437 salsailsa 1 4647326 Scrambled egg whites for the dog. Fri May 01 20:04:51 -0700 2009 4645615 53530 Zeldog 1 4647713 Almond cakes or financiers--recipes/links here: http://chowhound.chow.com/topics/599415 Sat May 02 05:27:32 -0700 2009 4645615 249664 kattyeyes 2 4648846 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.) Sat May 02 16:33:49 -0700 2009 4647713 123744 karykat 3 4648897 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. Sat May 02 17:00:21 -0700 2009 4648846 249664 kattyeyes 4 4649145 I've used mini-muffin tins. Sat May 02 19:45:42 -0700 2009 4648897 123744 karykat 1 4648767 Whip into soft peaks and fold into waffle batter Sat May 02 15:57:13 -0700 2009 4645615 203621 todao 1 4649255 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. Sat May 02 20:55:24 -0700 2009 4645615 198087 David A. Goldfarb