Q: After making numerous tiramisu cakes for friends and family, I'm left with a sense of accomplishment, as well as an overflowing amount of egg whites. OK, I exaggerate — I have about the equivalent of eight jumbo egg whites. I've previously made a large batch of meringue cookies, and am now looking for other recipes to use up the egg whites. I've got them in the freezer, so time isn't an urgent factor. However, I would prefer more savory recipes versus dessert ones.
Sent by Yin-YinEditor: Yin-Yin, congrats on all the tiramisu cakes! (We're jealous of your friends.) Frozen egg whites are almost as good as fresh; they can be whipped and used for leavening once thawed.
What about a simple egg white omelet? Or you could try a trendy (yet retro) cocktail with an egg white in it! Take a look at this post for some ideas: