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All We Can Eat
Posted at 11:05 AM ET, 02/02/2012

How to use your leftover egg whites


Meringue Kiss Sandwiches With Pineapple Buttercream, a dessert inspired by David Hagedorn’s mother. (Bill O'Leary/The Washington Post)
Last year my colleague Jane Touzalin wrote a wonderfully useful blog post on how to use your leftover egg yolks. Since then, we’ve had quite a few inquiries on just the opposite: what to do with an excess of egg whites.

According to FoodSafety.gov, egg whites can be stored in the refrigerator for two to four days or in the freezer for up to a year.

So now, because you all asked so nicely, here are some dishes to try, collected from our Recipe Finder:

2 WHITES

Angel Food Cakes With Tangerines, a Cooking for One dessert.

Anna Stellato’s Pignoli, an Italian cookie with pine nuts.

Berry Pavlova With Passion Fruit Sauce, a centerpiece sweet.

Black-Bottom Coconut Macaroons, which can be made in small or jumbo size.

Cucumber Sorbet With Cucumber Salsa, an intermezzo from Patrick O’Connell of the Inn at Little Washington.

Lemon Grass, Vanilla and Red Currant Cakes, small, moist and gluten-free.

Passover Key Lime Pie, with a unique nut crust.

Peppermint Meringue Kisses, good even at non-holiday times of the year.

Sardinian Almond Cookies, to pair with a cup of coffee.

Saturday Night Meringues, with an unexpected ingredient: cider vinegar.

Seafood Sausage, guaranteed to impress.

3 WHITES

Almond Macaroons, a gluten-free treat.

Coconut Wafers, which can be rolled into pretty shapes.

Fontainebleau, which should be made a day in advance.

Lemon Meringues With Blueberries and Creme Fraiche, for a sweet-and-tangy combo.

Meringue Kiss Sandwiches With Pineapple Buttercream, a slightly tropical dessert.

Raspberry Goat Cheese Meringues, a grown-up cookie if we ever saw one.

4 WHITES

A Girl in Bombay, spiced cookies coated in sesame seeds.

Almond Bread Slices, which have only four ingredients.

Chocolate Coconut Meringues, light, airy and aromatic.


Macarons, the popular French treat, will make you want to have leftover egg whites. (Bill O'Leary/The Washington Post)
Chocolate Mint Fudge Macarons, because you really can make this French confection.

Chocolate Mousse, another French classic.

Espresso Macarons With Fudge Filling, a second macaron flavor.

Minced Chicken With Corn Soup, for when corn is back in season.

Pistachio Macarons With Lemon Filling, with pistachios in place of some of the cookies’ almonds.

Rolled Egg White Omelet, for breakfast, lunch or dinner.

5 WHITES

Al Fuchsman’s Mandel Bread, a big batch of the crispy, Eastern European cookie.

Rambutan and Pomelo Fool With Citrus Macaroons, to get you out of your fruit comfort zone.

6 WHITES

Branzino Me Alati (Salt-Crusted Mediterranean Sea Bass), in which the whites are whipped and used to cover the fish.

Grandmother's Macaroni and Cheese, a lighter take on the kid favorite.

Lucia’s Walnut Cake, light and spongy despite the lack of flour and egg yolks.

Pastor’s in Trouble Meatloaf, a more healthful makeover of the classic.

Pineapple-Cranberry Upside-Down Cake Redux, another reduced-fat dish.

Sesame-Poppy Crisps, from chef Michel Richard.

8 WHITES

Domatokeftedes (Tomato Patties), from Zaytinya restaurant and Jose Andres.

18 WHITES

Chocolate Angel Food Cake, to kill off a ton of whites.

By  |  11:05 AM ET, 02/02/2012

Categories:  Recipes | Tags:  Becky Krystal

 
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