Leftover egg whites can be used in a variety of recipes, from meringues to mayonnaise. Here are some suggestions on what to do with leftover egg whites:
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Freeze them: Raw egg whites freeze well and can be kept in the freezer for up to three months. Freeze them in ice cube trays for ease of portioning. Once frozen, pop them out and keep in the freezer in an airtight container or ziplock bag. To use, thaw overnight in a bowl then use per recipe.
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Omelettes: Add extra egg whites into a standard omelette or make an egg white omelette.
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Egg ribbon soups: Add extra egg whites into Asian soups with egg ribbons, such as Chinese Chicken Corn Soup and Hot & Sour Soup.
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Homemade clumpy granola: Egg whites are used to make clumpy granola. This is a great way to use up leftover nuts and fruit lying around with the added bonus of making a granola that’s actually healthy.
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Italian Almond Cookies: These cookies are gluten-free and use almond flour and egg whites.
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Swiss meringue or Italian meringue buttercream: These recipes will use up a good amount of egg whites.
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Pavlova: This is a classic recipe that uses egg whites, but it may not be suitable if you have a lot of leftover egg whites.
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Angel Food Cake: This is another classic recipe that uses a lot of egg whites.
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Macarons: These delicate French cookies are made with egg whites and almond flour.
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Cocktails: Egg whites can be used to make frothy cocktails, such as a Pisco Sour.
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Batters for meat: Egg whites can be used when making batters for chicken or other meat in Chinese dishes. They can also be used when velveting meat.
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Glazed and spiced nuts: Egg whites can be used to make glazed and spiced nuts, lending them a crackly-crisp shell that encases sweet and savory seasonings alike.
Remember that egg whites can be kept in the fridge for up to two days, but they can also be frozen for up to three months.
