You could make a giant omelet this weekend and split it with your honey?

I was just going to say, omelets, omelets, omelets. So much yum.

French macarons. Many times. Because you will miss up at least once.

Most meringue cookies tend to be egg whites only as welll...

Throw a fizz cocktail party?

http://whiteonricecouple.com/recipes/sidecar-fizz-cocktail/

Angel food cake takes quite a bit of whites, if I recall.

I've successfully substituted egg whites for whole eggs in quickbread/muffin recipes if they're particularly forgiving. I would do something on the order of 3 whites for 2 eggs, but it's not exact.

I'll third the omelet suggestions.

I second angel food cake! My grandma's recipe calls for 11 egg whites. Now I need a way to use up those 11 yolks! :)

Egg whites freeze very well so you don't have to use them up right away.

I love these coconut macaroons that call for egg whites:
http://www.doriegreenspan.com/print/2009/06/-if-you-havent-heard.html

French macarons and grapefruit granita or sorbet!

For the grapefruits: Thomas Keller's grapefruit cake. It's from the Ad Hoc cookbook and it is amaaazing, trust me! And for the whites, how about a pavlova?

There are some recipies for spiced nuts that require egg whites. You can make a couple batches and give em out as gifts.

consomme!!

If you bake cakes, whip up a double batch of Swiss Buttercream. Uses up a bunch of egg whites and can be stored in the freezer for several months until you need it. Just thaw and toss back into the mixer for a few minutes before you need to use it.

I've had this problem. Coconut cake with seven minute icing.

oh! I just got an idea... somebody mentioned they can be frozen! I'd keep them frozen right next to my collection of chicken carcasses and veggie scraps, they'll be perfect for clarifying the stock I'll make with those!

Nigella Lawson's chocolate pavlova is a great way to use up extra egg whites. In the winter, I top it with pomegranate arils along with the whipped cream, and it looks so pretty!

Sherry Yard's devilish angel cake is so delicious, I've made it several times already - the recipe calls for 9 egg whites:
http://technicolorkitcheninenglish.blogspot.com/2011/02/devilish-angel-food-cake-with-passion.html

Forgot something: I always freeze egg whites. They last for up to 3 months in bags. Just thaw in the refrigerator (I do that overnight) before using.

Marshmallows!

Yep, freeze em. Make a white cake, make angel food cake, pavlova, divinity, swiss or italian buttercream,marshmallows, royal icing for all those christmas cookies, meringues, a meringue pie, heck, even a lot of belgian waffle recipes work best with just whipped whites.

Have a party and make pisco sours!
http://en.wikipedia.org/wiki/Pisco_Sour

chocolate mousse! thi recipe from giada is SO easy and SO delicious. you'll be making multiple batches, i promise. http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-chocolate-mousse-with-orange-mascarpone-whipped-cream-recipe/index.html

Personally, I'd do cocktails (ramos fizz, pisco sour, old flame ...), but you could always try to make a consomme. That looks like fun and requires using a ton of egg whites as a protein raft.

I vote for divinity. Also seven minute frosting, which is dead easy, AND low calorie, AND makes a beautiful cake.

I make meringue cookies or a pavlova. My friend loves my pavlova with lemon curd, whipped cream and fresh berries. She requests it every Christmas.

My second favorite thing to do with egg whites is the Chocolate Angel Food cake from The Cake Bible. I find the cocoa tempers the sweetness of the sugar.

Angel food cake! SUCH a wonderfully light alternative to offer during this season of heavy holiday desserts.

I think a wonderful winter alternative to the typical strawberry topping for angel food cake would be a bit of whipped cream and fresh cranberry sauce... what do you guys think?

Or, as others have mentioned, how about a pavlova, again topped with whipped cream and cranberry sauce?

I second the waffles idea :) Beating egg whites then folding into waffle batter is the best way to make them! Oh, and I'm pretty sure Alton Brown's coconut cake uses a bunch of egg whites. Yum. :)

Another vote for chocolate mousse... my mom makes one that has no yolks. Fold melted chocolate into whipped egg whites, then fold that into whipped cream, voila!

Whenever I have leftover egg whites I ALWAYS make pavlovas :) Individual size are my family's favorite!

pavlova

I'd go with Pavlova... which I love and are delicious http://www.thekitchn.com/thekitchn/sweets/weekend-project-make-a-pavlova-091534

I always make a White Spice Cake from The Cake Bible. It freezes beautifully and makes for a more-complex-than-poundcake base for fruits and artisan ice creams....instant desserts for unexpected company. The most recent round was the cake, brandied cherries and white rum ice cream. Wowza!

David Lebovitz has a couple recipes for financiers, as does the sequel to The Cake Bible, Rose's Heavenly Cakes. I am thinking almond financiers might be in order the next time I have a surplus of whites.

Visitandines or financiers use lots of egg whites. And they are so good.

cocktails! my favorite recipe that has egg white in it is the rattlesnake: it's like a whisky sour with a little absinthe swirl to give it an extra kick. You can find it in the savoy cocktail recipe book or on my blog.

I've had this grapefruit & meringue recipe in my head for 2 years since seeing it in the NYTimes! It covers both of your ingredients.

http://www.nytimes.com/2010/10/31/magazine/31food-t-002.html?scp=3&sq=grapefruit%20meringue&st=cse

Try:
http://smittenkitchen.com/tips/too-many-egg-whites/
http://www.davidlebovitz.com/2007/09/recipes-to-use/
Both have been useful for me.

You could make protein loaded chicken meatball muffins!

http://cookingcleancuisine.blogspot.com/2010/08/jamie-easons-turkey-meatloaf-muffins.html