Ideas for leftover egg whites

There are brief mentions of the 'problem' of excess egg whites but no dedicated thread that I could find. So, I thought I'd start one. David Lebovitz's Perfect Scoop book is sending me through yolks at a fast pace.
I like LAZ's suggestion of candied nuts (but most of the recipes I found call for only one white).
I'll start the list with some obvious suggestions and a link to David Lebovitz's website
Meringue
Macarons
Souffle's
Egg white omelets/frittatas (not for me though, blech)
Chocolate Mousse (uses more whites than yolks)
You can make pancakes more fluffy and cakelike by folding in an extra beatten white or two (or revive day old pancake batter the same way)
Angel food cake (it's not so bad with good berries and hot fudge sauce)
Brutti ma buoni (ugly but good) cookies
Cocktails using egg whites

Other ideas?

I love the Perfect Scoop! Depending on the recipe, I usually cut back on the number of yolks by at least one if not two sometimes, and I have not noticed any compromise in creaminess. Anyway, another use for egg whites is Swiss Meringue Buttercream. You can also make marshmallows.

For a savory idea, you can dip your meat in the egg whites before breading.

I'm always on the opposite end of the spectrum (partly because I'm trying to lose weight) and have started buying pasteurized whites just to keep up (maybe we should do an LTH egg-part exchange?) My favorite use for them is my mix-in biscotti.

I did buy "The Other Half of the Egg" as suggested in this forum, but most of the ideas don't really help me with my objective of favoring whites over yolks to reduce the calories. There are a number of savory mousse recipes that don't use yolks (but would probably benefit from them) and a lot of cakes that are like angel-food cakes.

They do make terrific culinary glue: you could use them in meatloaves, croquettes and the like without really missing the yolk.

To me, there is no better use for egg whites than homemade angel food cake. It puts all store bought versions to shame!

Pavlova
Pavlova
Pavlova

Bill/SFNM wrote:Pavlova
Pavlova
Pavlova

Yum!
Yum!
Yum!

(Our neighbours served us a lovely version of this last year topped with sliced mango, though I usually just make it with whatever red berries are available).

Egg white omelets/frittatas (not for me though, blech)

We generally use 2 yolks to 4 - 5 egg whites - uses up the whites & is lighter, but you avoid the potential of bland rubbery-ness that can accompany straight whites.

Go to the Martha Stewart 'Everyday Food' site, and search 'Chcolate Chip Meringues.' This recipe is dead easy, uses up four egg whites, and makes thirty extremely tasty cookies that look like you spent tons of time and effort. Feel free to fiddle with the chip component; sometimes I sub black walnuts, or mini-chips, or chopped Belgian bittersweet chocolate, or sliced toasted almonds, or toasted coconut, or. . . well, you get the idea.

Recipes from 'Everyday Food,' BTW, seem to be more consistently successful than random recipes from the Martha Stewart site, not to mention that they are more simple in preparation, and require fewer ingredients. Some of the regular MS cookie recipes can go horribly, disastrously wrong*, but I've yet to have an EF cookie recipe fail.

*never, EVER make the MS 2005 'Coconut Bar' recipe. It calls for this ingredient list, in its entirety:

1 pound grated fresh or unsweetened shredded coconut
2 3/4 cups sugar
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk


....and the recipe, of course, never turns into anything more than a runny, sticky, awful, expensive mess. And why should it? Note the startling lack of non-coconut solid ingedients. A typical post-traumatic comment:

"mrsammieb 12/27/08 at 10:43 a.m. ET
I made these too thinking maybe I could get it to work even though many other people did not. It never hardened. So we used it as icing on a german chocolate cake. It was great as icing! I wonder where it went wrong?"

RLB's Mousseline buttercream in the Cake Bible is my favorite frosting. 5 egg whites I think. I freeze the whites whenever I have extras and save them up to make this.

Generally, the dog gets them if I don't have an immediate use for them or she insists on using her complete charm by just staring at me while I'm cracking them. No whining, or whimpering, she just stares...longingly.

You could use them to make tuille paste cones to put your ice cream IN.

From Cannelle-Vanille at http://cannelle-vanille.blogspot.com/2008/04/lemon-buttermilk-sherbet-with-poppy.html

It's been said before but I'll second (or third) meringues.

About 3 freshly baked, egg-sized meringues (crunchy outside, chewy inside), a good pour of homemade chocolate sauce (maybe 2 tablespoons of dark rum) and some high-quality vanilla ice cream (which doesn't sound like a problem for the original poster) is easily my favorite dessert.

I rarely make this anymore in favor of Pavlova, but I used to generally use up left over broken meringues (or failed pavlova) in Eton Mess in the summer (meringues, sweetened whipped cream, strawberries & strawberry puree, mixed).

Lemon meringue pie is good, but I like an english variant I grew up eating made with pureed apples rather than the lemon filling. Queen of puddings is good too - soft raspberry jam sponge with meringue baked on top.

Cocktails using egg whites

Hair conditioner

Glair

Old-fashioned egg coffee can be made using only whites

European coffee

Clarify stock with an egg-white raft

You can use whites instead of whole eggs in any coating process (breading, sugaring, etc.)

You can also throw one in a smoothie or make a faux Orange Julius.

Or feed them to your dog.

Here's my favorite recipe for leftover egg whites:

3 egg whites
1 T. water
1 T. vanilla
2 1/2 pounds of nuts (usually pecans, but I've used almonds and cashews as well)
1 c. white sugar
1/2 c. brown sugar
1 t. cinnamon
1 t. salt (if you use unsalted nuts)

Preheat oven to 250. Line a sheet pan with a Silpat or foil. Froth the egg whites with the water and vanilla. Toss the nuts in the mixture to coat. Mix the sugars, cinnamon, and salt (if using). Add to the nut mixture and stir well to coat. Pour onto pan. Spread the nuts to cover the pan. Bake for one hour, stirring every 15 minutes. Try to separate nuts with each stir. Depending on the dryness of the day or the liquidity of the eggs, it may take a little longer. These will dry out and crisp up as they cool. Store air tight as long as they'll last.

I make ice cream every so often with egg yolks to give it that custardy feel. I've used the egg whites in the past for meringues (I still have some from a couple weeks ago), but quite frankly I've gotten bored of meringues. I'm at a blank for what to use them for...any suggestions? Macarons may be a good way to use them (albeit labor intensive), perhaps, but I'm open to other suggestions. (Of course I can look it up on the web but wanted to get some personal suggestions.)

A few good ideas here:
http://www.davidlebovitz.com/2007/09/recipes-to-use/

You can make souffle with mostly egg whites, even savory ones. Julia Child has a few recipes in Mastering the Art of French Cooking.

Perhaps I just don't understand the concept of using everything.

Eggs cost 30 cents for really expensive ones. Why are you not sending those whites down the drain?

You can always do science experiments...

lougord99 wrote:Perhaps I just don't understand the concept of using everything.

Eggs cost 30 cents for really expensive ones. Why are you not sending those whites down the drain?

Because they freeze very well and then I don't have to waste another egg if I just need some whites.

Thanks, all, for the suggestions. I prefer not throwing egg whites down the drain--not just from a cost standpoint but for the challenge of using what I buy (like the Austrian pumpkin seed oil I bought 2-3 years ago--any suggestions there, other than putting it on bread?)
Souflee sounds like a better idea-macarons may test my patience, though. Freezing is a good idea as well-I guess I've never frozen egg whites before.

Egg white sugar mold

Divinity

Seafoam candy

Nougat

Marshmallow creme

Munavalgekook

Flampoyntes bake

Crabmeat and bacon rounds

Braised eu fu noodles with egg white and crabmeat

For the dieters.

Here's another one, an Italian cookie called brutti ma buoni, I think it means ugly but good. I saw it on the Cooking channel I have not made it yet.

http://www.davidrocco.com/recipes/desse ... _buoni.asp