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Aug 20, 2010 10:41 AM

Recipes using Egg Whites

I am looking for some dessert recipes that use up all of my left over Egg whites. Angel Food Cake sales are slowing down and I am looking for a change.
Suggestions? Ideas

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  1. Meringues and mousses come to mind. You can make a lot of meringues, bake them and store them for later desserts. Also, egg white omelets filled with chili, or cheese with salsa are good.

    4 Replies
    1. re: mcf

      I second the meringues.

      I can't even find lemon meringue pie anymore. I'm going to have to finally learn to make pie crust if I ever want to taste it again, I guess.

      1. re: ZenSojourner

        ooh! how about meringue cookies? Really great! I usually bake them around the holidays in December but you could make them now, though if you are in a very humid geographical area, it might affect them...not sure...I've only ever made them in winter.

        1. re: Val

          i actually have made meringue 'kisses' with red stripes during the holidays as a little treat with the coffee or desserts, but I think the staff ate more than the customers,

          1. re: SmRing09

            haha! they sound so pretty, Sm! I've only made them with crushed up semi sweet chocolate morsels!

    2. souffle. you might need a couple yolks.

      1. "Brutti ma Buoni" cookies use 6 egg whites per 200g crushed nuts (usually almonds and hazlenuts) and 250g powdered sugar. Only other ingredients are a bit of spices/vanilla should you choose. Mount egg whites into stiff peaks, blend with nuts/sugar/spices. Cook 15-20 minutes over medium heat in a heavy=bottomed pan until "tawny"; then drop onto buttered cookies sheets, silicone or parchment paper and cook at 140C for about 40 minutes.

          1. re: ipsedixit

            great suggestion especially with the abundance of fresh summer fruit now in the markets!

            1. re: ipsedixit

              I have tried a few pavlova recipes and none seem to come out what i would expect "correctly'. I have never had it before I tried making it so .... I am at a bit of a disadvantage. Do you have a recipe?

            2. I have dusty childhood memories of an antique neighbor, born in the 1800's, who would whip up a meringue, dollop it on a saucer, plop the yolk in the middle, and run it under a broiler long enough to crisp the meringue and warm the yolk, and put a little cinnamon sugar on it and eat it with a spoon. Does this connect with anyone?