About a week ago I posted a recipe for Crème Brûlée Cheesecake which used up a whopping 10 egg yolks, leaving 10 spare egg whites. To help you out if you ever make that cheesecake, I thought I’d compile 10 of my favourite sweet recipes (in both the literal and informal sense) for using up spare egg whites, as well as a couple spare savoury ideas. I also included storing instructions for spare egg whites if you just don’t want to bake again just yet (since you may or may not have a huge cheesecake to get through first).
Sweet Recipes with Egg Whites
Macarons are one of my favourite pastries to make as you can flavour them, fill them and decorate them in many different ways. They need 2 egg whites and additionally are made up of powdered sugar, almond meal and a lot of meticulous work. I have a detailed post with a recipe and tips on achieving the perfect macaron here.
Meringues can be used in many different ways: to decorate cakes, to decorate cupcakes, to eat, to crumble, to use in desserts and many more. They can be flavoured and decorated in many different ways, and are one of the primary recipes that are thought of when thinking of what to do with leftover egg whites. I made rainbow striped meringue kisses awhile back using this recipe by CupcakeJemma which uses up 4 egg whites. (Both header image and image below from CupcakeJemma’s video, linked above – second link.)
Pavlova is a classic Australian meringue-based dessert that is crispy on the outside and sweet and soft on the inside. It’s usually served in summer topped with whipped cream and fresh berries. Here’s a fabulous recipe from Sweet and Savoury by Shinee which will use up 6 egg whites. (Image from Shinee’s recipe, linked above.)
Friands are a moist and crumbly as well as delicate cake that are primarily made up of almond meal, powdered sugar, flour and egg whites. You can find a post of a recipe for apple and raspberry friands here which will use up 5 egg whites.
Swiss Meringue Buttercream is a beautiful icing that is commonly used to frost cupcakes and cakes. Whilst normal buttercream can be heavy and often overly sweet to consume, swiss meringue buttercream is made airy and light by whipping of egg whites to form meringues (which are heated prior to kill any bacteria that could make you sick from raw egg whites) and have a silky smooth texture and not as sweet taste as regular buttercream. This is the recipe that I usually use, which will leave you 5 egg whites short.
Royal Icing is another icing that is commonly used to frost cookies such as sugar cookies and gingerbread because it sets hard. Royal icing is made up of egg whites and powdered sugar, and a little goes a long way. Here’s a recipe that will use 5 egg whites, and here’s a recipe that will use 4 egg whites, both of which can be easily divided to make much smaller batches.
Marshmallow Fluff is an extremely sweet, unhealthy spread usually bought in store, but it can easily be made at home without all the extra sweeteners, preservatives and likely artificial ingredients. There’s a recipe by Krissy’s Creations here that will only use up 2 egg whites, or here’s a recipe that will use up 3 egg whites by Gemma Stafford who makes so many basic baking recipes and is famous for her two ingredient no machine ice-cream videos which are absolutely amazing. (Image from Krissy’s creation’s recipe, linked above – first link.)
Hokkaido Cupcakes are a Japanese chiffon cupcake that are light and fluffy and filled with your choice of cream or custard like filling. These cupcakes are so light, that you can easily eat a few without feeling that heavy feeling you might get after eating a normal cupcake. This recipe will leave you 3 egg whites and 5 eggs short, and you can find a post with a recipe of them filled with chantilly cream here.
Angel Food Cupcakes are a smaller version of the classic angel food cake, and are made of plain cake flour, powdered sugar and rely on egg whites to provide air and lightness. I made this recipe by The Cake Blog for a fundraiser in nice white cupcake cups with the chantilly cream and raspberries on top, and they were an absolute hit, and people were raving about them. This recipe uses a whopping 12 egg whites, so they’re perfect if you really have a lot of egg whites to use. (Image from The Cake Blog, linked above)
Of course, there’s also the classic angel food cake made in a ring cake pan, which also uses 12 egg whites, so you can pick and choose. (Image from Chef in Training, linked above.)
I found a recipe for these flourless fudge cookies that I found quite interesting because I’ve never made cookies without flour. These cookies sound incredibly sweet, but absolutely delicious and uses up 4 egg whites. I will definitely try these out if I’m ever out of flour and need to bake something!
Want Something Savoury?
Egg whites are often used in Chinese cooking along with cornstarch to tenderise drier cuts of meat (chicken breast, pork and beef) before frying or stir frying. In many Chinese stir fry recipes, you’ll see the meat being ‘velveted’ by letting the meat sit in mixture of cornstarch, a rice wine like sake or commonly, Shaoxing wine, salt, sugar, a bit of water and flavours like chopped ginger and garlic for 30 minutes of longer. Add an egg white to that mixture, and it helps the meat become even more tender on the inside and slightly crispy on the outside due to the cornstarch. Here’s a video recipe of Kung Pao Chicken (Gong Bao Ji Ding/宫保鸡丁) that is commonly made in my house where the addition of an egg white makes the chicken all the much better.
Have you ever had corn soup with egg? Grab a tin of creamed corn (or some fresh corn kernels), pour it in a pot with about a cup of water or so and half a chicken stock cube and bring to the boil. Once it’s warm, whisk an egg (or some egg whites) and drizzle into the soup whilst stirring. It sounds unappetising, but it’s one of my favourites as it’s such a childhood dish for me.
If none of those take your fancy, you can always add one egg white in with another egg to up the protein of your breakfast, lunch or dinner if you have small amounts.
Storing Egg Whites
Egg whites can be stored for up to two days in the fridge, but I find that many recipes don’t call for one or two like I’m usually left with. I love that egg whites freeze well, and I have my freezer stocked with frozen egg whites. I fill ice cube trays with them, or put them in plastic disposable containers in batches that I know I’ll use, such as 12 for snow angel cupcakes, or 5 for swiss meringue buttercream and friands.
I hope this post helped you come up with some ideas or inspired you if you had any spare egg whites to use up (because of of those images are damn good looking!) I’m currently on holidays which feels SO GREAT to be able to sleep away my life. Be sure to give this post a like, a comment or even a share, and a follow on my social medias which are linked below! Hope you’re having a lovely day wherever you are!
– Jess xx