Recipies that use a lot of egg whites?

Question

I made a pie and have 8 left over egg whites. I don't want to waste them and a meringue only uses 3. Does anyone have any recipie that use 8? They can be doubled if necessary. Thank you.

Answer 1

Chocolate Souffle

4 1/2 ounces bittersweet chocolate, chopped
8 large egg whites
1/4 cup granulated sugar
2 teaspoons fresh lemon juice
For Garnish:
Powdered sugar, for dusting
Heavy cream, whipped to stiff peaks, optional
Creme Anglaise, optional


Preheat the oven to 375 degrees F.
Use a pastry brush to evenly coat the inside of a 1 1/2-quart souffle mold with softened butter. Fill the mold with granulated sugar, then pour out the excess. If you have properly buttered the mold, the sugar will stick to the side and bottom of it. The butter and sugar keeps the souffle from sticking to the side of the mold and allows it to rise evenly. The sugar also gives the souffle a crunchy crust.

Place a double boiler 1/2 filled with water over high heat and bring to a boil. Place the chopped chocolate in the top of the double boiler and melt until quite hot. Stir occasionally.

Place the eggs, sugar and lemon in another double boiler placed over boiling water. Whisk the egg mixture until lukewarm. Remove the egg mixture from the heat and pour into the bowl of a stand mixer. Whip to stiff peaks. While the egg mixture is whipping, check the chocolate. It should be hot to the touch. Stop the mixer. Use a rubber spatula to fold the hot chocolate into the whipped egg whites.

Use a rubber spatula to gently place the souffle mixture in the buttered and sugared mold. Fill to about 1 inch above the rim of the mold. Place the souffle in the center of the oven and allow enough room for it to rise. If the souffle is too close to the top of the oven or under a rack, it will stick when it rises. If the souffle is too close to the bottom of the oven, the bottom of the souffle will burn before the inside is properly baked. Bake until the souffle has risen 1 1/2 times in height and starts to brown on top, about 20 minutes. Remove from the oven and dust the top with the powdered sugar. Serve immediately with a side of whipped cream or Creme Anglaise.

Note: This souffle can also be baked in buttered and sugared individual size molds. Use a pastry bag with a large opening (no tip) to pipe the souffle mixture into the molds about 1 inch above the rim. Bake until risen in height and lightly browned on top, 6 to 8 minutes.

Answer 2

Meringue Cookies:

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

Garnish:

1/4 cup shaved Almonds

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 - 2 1/2 inch (6 cm) meringues

Answer 3

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Answer 4

White Mountain Cake

* 2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1 teaspoon lemon flavoring
* 1 cup shortening
* 3 cups sifted cake flour
* 8 egg whites, stiffly beaten
* 1 1/2 teaspoons baking powder

Cream shortening and sugar in mixing bowl. Into another bowl, sift flour with baking powder and salt. Add flour mixture to the creamed mixture alternately with milk and lemon flavoring. Fold in stiffly beaten egg whites. Turn batter into a greased 10-inch tube pan. Bake at 350° for 55 to 65 minutes, or until cake springs back when touched lightly with finger.

Answer 5

How about angel food cake?

INGREDIENTS
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites (about 12 large)
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
DIRECTIONS
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan

Answer 6

Meringue was the first thing that came to mind.

But instead of making a pie, like a lemon meringue, what if you make a bunch of meringue shells? Then you can even freeze them, I think, and serve them later (but not frozen) with ice cream in them. Have you had ice cream in a meringue shell? Quite good, and it would use up as many of your whites as you wanted to use up.

Answer 7

SWEET MILK THREE EGG WHITE CAKE

2 1/4 c. cake flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. soft BUTTER and 1/4 c. shortening
1 1/3 c. sugar
1/2 tsp. each almond extract and lemon extract or 2 tsp. vanilla
3 egg whites, unbeaten
1 c. milk

Grease two 8 inch layer pans, line with waxed paper, then grease paper. Start oven 10 minutes before baking, set to moderate 375 degrees.
Sift flour, measure, re-sift three times with baking powder and salt. Cream butter and shortening with wooden spoon until smooth and shiny. Add sugar gradually, creaming thoroughly. Stir in flavoring. Add egg whites in two portions and beat with rotary beater after each, until fluffy. Then add flour and milk alternately in three or four portions, beginning and ending with flour, beat with wooden spoon until smooth after each addition. Turn into pan. Bake 20 to 22 minutes or until cake tests done. Cool in pan on cake rack 5 minutes, then turn out on racks, quickly removing paper and invert. When barely cool, spread with frosting of your choice.


EGG WHITE COOKIES

2 egg whites, room temperature
2/3 c. sugar
1 tsp. vanilla
Pinch of salt
6 oz. chocolate chips

Preheat oven to 400 degrees. Chill bowl and beaters. Beat egg whites until very stiff, slowly add sugar, vanilla and salt (still beating). When mixture peaks, fold in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. (Can be close together they do not spread.) Place in oven and turn off oven, leave overnight or at least 5 hours.

Answer 8

maybe make an egg white omlette, and a quiche, and a pavlova.... do you have a dog? mine used to love the left over egg bits, white or yolk, over their bikkies

you could freeze them and when ready to use defrost in the fridge for about a day

Answer 9

Make flavored meringue.

Lemon Meringue...add lemon zest and lemon flavoring

Orange Meringue..add orange zest and orange flavoring

....and so on

It...yummy...and .... youo can add food coloring and top pie's, cookies, tarts or just by itself with it.

Answer 10

Makes a fluffy, healthy omelette...it's enough for two. Tastes great and saves food waste. Breakfast will look awesome.