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| Top 10 Egg Whites Recipes |
Have you made a custard or pasta carbonara? Recipes that often call for egg yolks, but don't care about egg whites. And now you're left with two, three or even four egg whites, which often end up at the bottom of the sink or in the garbage can. But it would be foolish to throw these egg whites away. They may be less popular than yolks, but they're just as versatile. In desserts and pastries, of course, but also as starters or for main courses, they can be used in many different ways.
And you don't have to waste food! While a few egg whites may not seem like a big deal, it's part of a more global approach to minimizing waste and over-consumption. For example, reusing egg whites means buying one less dessert - which is good for the planet and good for your wallet. And you'll find that many of these recipes are extremely simple, requiring very little time. Here are a few examples to inspire you.
Can egg whites be preserved?
Surprisingly, although we tend to be wary of eggs, and rightly so, egg whites actually keep very well. Simply pour them into a glass container and make sure it's tightly sealed. They can then be left in the fridge for several days. Of course, it's best to sniff them before adding them to your recipes: your nose is still your most faithful ally in this respect. If the smell is neutral and there's nothing unusual about their appearance, they're ready to use!
And they freeze just as well. One tip is to put them in ice cube trays: that way, you can reuse them individually, just as you would fresh eggs. In short, there's no excuse not to recycle your egg whites they've got plenty of time to wait until you find a use for them! And, as we've said, most of these recipes are very easy to make.
1 - The floating island
Whipping egg whites is the first use for egg whites you don't know what to do with. And if your egg whites come from a custard, all you have to do is turn them into a floating island. Simply start by beating the egg whites with a pinch of salt and 30g of sugar for every 4 egg whites, preferably with an electric mixer (good luck with the hand!), until they have risen and have a firm texture. Once the egg whites have stiffened, bring a pan of water to the boil and drop in 2 spoonfuls of egg white to cook for 1 minute, before taking them out to drain on kitchen paper. All that's left is to place them on top of the custard, drizzling a decorative caramel.
2 - Meringues
This is the way to get rid of egg whites, since they're really the basis of the recipe, and the only other ingredient is sugar (you can add a little lemon for acidity). It's very simple: just beat the egg whites until stiff, then gradually fold in the sugar, beating all the time. You need 250 g of caster sugar for 4 egg whites. Then bake in small batches at 120° (you'll need a piping bag to get their characteristic shape, but they taste just as good otherwise!) The baking time will determine whether your meringues are white and fluffy, or pink and crunchy. If some find it a little bland and basic, it's nonetheless a classic French pastry. Here's something to liven up tea or a snack: these little morsels can be eaten without hunger.
3 - Lemon meringue pie
If meringues seem too basic, we can take it to the next level. Mind you, this is a whole other level - but when it's right, there's no better dessert, at least in our opinion... To make it, you'll need shortcrust pastry: you can buy it in shops, but it's always better homemade - and it'll let you use your yolks, if you're not making it to get rid of excess whites.
Once your pastry is ready, it's time to make the lemon cream that will give your dessert its full flavour. Mix the zest and juice of 4 lemons with 1 tablespoon cornflour and 150g sugar, heat over a low heat and add 3 beaten eggs. Once all this has been done and poured onto your dough, simply make a meringue. Cover the pastry with it and bake at the same temperature as above, until the meringue is golden-brown. It's not such a witchy recipe after all, even if there are more elaborate versions that make it even more famous. In any case, it's a sure-fire way to amaze your guests, because as well as being delicious, a beautiful lemon meringue pie is a real eye-catcher...
4 - Financiers
Another simple recipe for disposing of surplus egg whites - if you don't like meringues, or have already made too many, this is an excellent alternative. Simply mix almond powder, sugar, flour and vanilla, add stiffly beaten egg whites and melted butter, and pour into a mold (a financial one, but a madeleine mold works just as well). Lemon zest or orange blossom can be added to the mixture for extra flavor.
They take their name from the proximity of the Stock Exchange to a pastry chef who brought them up to date, whose clientele at the time naturally included many... financiers. He even stretched their shape to resemble gold ingots.
5 - Coconut boulders
You don't need many egg whites to fill up on these delicious coconut bites. You need two egg whites for ten or so rochers. And they're just as easy to make as meringues, except this time you add shredded coconut to the sugar. Once the egg whites have stiffened, continue whisking, adding the mixture: for two egg whites, about 100g caster sugar and 125g coconut. Next, place the rochers in small balls on a baking tray at a higher temperature: 180°. They should be ready in 15 to 30 minutes.
6 - Macaroons
Another flagship product of French patisserie is macaroons. With their bright colors and elegant packaging - and the prices that go with them! - they're the epitome of Paris with a view of the Eiffel Tower - the Emily in Paris of French gastronomy, if you will. It's almost as if our internationally acclaimed patisserie was founded on egg whites alone!
The reason this dessert is so popular, however, is that it has a reputation for being particularly difficult to make, at least if you want to pull it off with panache - and the author of these lines knows all about that. It's all about marrying the crisp outside with the melt-in-your-mouth inside, with a beautiful collar, and all contained by a smooth, shiny, well-rounded shell - quite a feat... One wonders whether we're talking about pastry-making or goldsmithing.
But there's no doubt that once you've succeeded, this dessert will earn you the admiration of all. Too long to be included here, there are many recipes available on the Internet for making them - especially as macaroons are multicolored because their flavors change according to what's added to them. Coffee, chocolate or caramel? Or forest fruit or citrus? The choice is yours. Some even like them salty!
7 - Salty cheese tuiles
There's no doubt that when you don't know what to do with your extra egg whites, you tend to turn to desserts. And yet, they're just as well suited to savory recipes - like these cheese tuiles, perfect for an aperitif.
Once again, they're easy to make. All you need to do is mix your egg whites with flour, butter, salt and pepper - taking care not to make the whites rise, mind you. Then roll out in large, thin circles (they'll shrink) on a baking sheet, sprinkle with grated cheese or other toppings, and bake at 180° for around ten minutes.
8 - A savory cake
Still on the savory side, why not make a cake? After all, it will benefit from the same qualities that egg whites provide in pastry-making: softness and lightness. What's more, when you use egg yolks, it's often already for a dessert: using whites in a savory recipe helps to balance things out a little.
For four egg whites, add 180 grams of flour, 100 g of milk, three tablespoons of olive oil and a sachet of baking powder. Whisk together and you've got your base, to which you can now add your filling. It's up to you, of course: you can use timeless classics such as olives, ham or cheese, or you can be as imaginative as you like.
Pour the mixture into a buttered cake tin and bake for 40 minutes at 180°. And there you have it, another addition to your aperitif that will impress your guests with its lightness. In short, there's enough to make a complete dinner from starter to dessert with these excessive egg whites.
9 - Amarettis
These little cookies are the Italian version of our coconut rochers. Instead of grated coconut, they're made with almond powder.
Beat 2 egg whites until stiff, then add 250g powdered sugar, 300g almond powder and grated organic lemon zest. Cover the baking sheet with parchment paper and spoon out small disks of dough. Bake in a preheated oven at 180°C (th.6) for 15 minutes, until golden brown.
Perfect with coffee, tea or just for a snack!
10 - Egg Whites In Cocktails!
There's plenty to eat, and even to drink! That's right, many cocktails incorporate this seemingly unappetizing foodstuff into their mix. All you have to do, of course, is put them in a shaker. Shake well, and you get an effect similar to that of whipped egg whites: a beautiful foam settles on the top of your cocktail. In fact, it serves only as an emulsifier, although it does add a touch of flavor. So it's an essential ingredient in all sours, whether whisky, vodka, pisco or amaretto-based.
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