Excess of Egg Whites?
So, I made a lovely batch of pasta dough this morning, and have six egg whites left over. I'd prefer to use them up as soon as possible in some sort of dessert. Any ideas/recipes? I do not have a kitchen scale so macarons are out, and I'm not really interested in more meringues. I was considering doing a simple angel food cake or pavlova but I'd like something more interesting. If anyone has unique ideas it would be greatly appreciated.
A lot of people seem to have this problem with both whites and yolks.
One of the easiest ways to use up the extras is to turn them into garnish.
Simply whip them together (whites or yolks), cook them in thin sheets, cool, slice into strips and freeze.
Use the strips as garnish for salads, soups, vegetables, stir fry, etc. or as inclusions in various wraps (kim bop, rice paper rolls, california rolls, etc)
Do both and you have an attractive yellow (yolks) and white (whites) garnish that can enhance the appearance of many dishes.
I love Molly Wizenberg's coconut macaroon's. Old school coconut cooked with sugar and egg whites, baked until just golden on the edges, and dipped in chocolate ganache!
I just made a batch last week to use up leftover egg whites :) Chewy, and not too sweet, as I use a coarsely grated unsweetened coconut from the bulk section of local natural food store, then just up the sugar a little bit in her recipe, as she calls for sweetened coconut. SO good!
I especially like it as the 'macarron' craze is going on these days....I will stick with my macaroons!
Here is a link to the recipe, with some great pics as well...
just fyi, they last a looong time refrig'd and they freeze well. they make margueritas nicely textured. they make for a wonderful buttercream, but that is alot of work. i much prefer dacqoise to macarons or pavlova because it is a meringue based on ground nuts, layered w/ buttercream (you could also use choc. ganache).
Speaking of cocktails, you can do a lot worse than inviting a few friends over and making a batch of pisco sours: http://www.foodandwine.com/recipes/pe... Serve them up with some cancha as an appetizer (http://www.limaeasy.com/peruvian-food...) and one or more ceviches (guide here: http://www.seriouseats.com/2011/07/th..., recipes all over) and you'll have an off-the charts menu for guests that's amazingly easy to prepare.
They can be frozen and used another time. Some times I freeze them in ice cube trays, when frozen move to a zip lock bag. Then you can incorporate a couple at a time to an omelet or any other egg recipe . I some times use them for cocktails like gin fizz or pink lady, but some people don't like the idea of consuming raw egg whites.
MOCHA PIE: Beat until stiff 4 egg whites. Gradually beat in 1 1/2 cups sugar. Fold in 2 tablespoons cocoa, 1 tablespoon instant coffee, 3 tablespoons flour, 1/8 tsp salt, 1 tsp vanilla. Fold in 1 1/2 cups chopped walnuts. Spread in buttered glass pie pan. Bake 1 hour at 250*. When cold, beat 1/2 pint whipping cream stiff and fold in 1 tablespoon cocoa, 2 tablespoons powdered sugar, 2 tsp instant coffee, and 1/2 tsp vanilla. Spread on top of the baked mixture. Chill at least 12 hours. (My formulation of a pastry served in the 1970's at San Francisco East restaurant in Bethesda MD).
You could also make a Dacquoise (find recipes online). Looks fancy but is easy---just layers of meringue loaded with chopped nuts, placed in layers with whipped cream to make a cake.
i go through gluts of them decorating cakes, and this probably isn't what you had in mind, but you could do Iced Sugar cookies with special shapes and designs, using the whites to make royal icing.
lady fingers / langues de chat?
cream puffs using egg whites
i know you said no pavlova, but are floating islands equally as uninteresting?
i've also recently taken to doing a bread pudding souffle.
In our area, a type of egg-white&nut-based cookies called "Brutti ma Buoni" are popular. The name means "ugly but good". That's where all my leftover egg whites go.
There's a Batali recipe out there that lists sliced almonds, but I have never seen any like that. Instead, it's finely-chopped/coarsely-ground hazelnuts or a hazelnut-almond mix.
This is a good idea of what the 'batter' is supposed to look like:
This guy doesn't add any spices, and he uses vanillin in a package (actual vanilla extract is surprisingly hard to find in Italy). You can add a bit of cinnamon, or even some nutmeg and cardamom if you want to be daring.
It's super simple! The only thing to watch out for is not overcooking the mix on the stovetop before baking. It should be just tawny-colored. I overcooked it once and the cookies came out like rocks. Only the people with excellent teeth could make a dent in them (but somehow they eventually did disappear)!