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Chocolate-covered coconut macaroons

Pavlova--yummy for summer!

hee! when making caesar salad, my aunt uses the leftover egg white for a face mask!

I usually have leftover yolks! But that's because I don't cook the rich type dishes/baked goods that require extra yolks.

Whiskey sours, the old fashioned way:

2 oz rye
1 oz fresh-squeezed lemon juice
1/2 oz simple syrup
1 dollop of egg white.

Shake madly, wildly, like a fiend in a shaker with ice. Pour over ice in a rocks glass, garnish with citrus twist.

I always end up with lots of egg whites leftover from making custard-style ice cream--I put them in the freezer in batches, usually until I have a hankering for angel food cake...

thanks for this list! i too have leftover egg whites from making ice cream, and i hate tossing them out.

Wow, great timing. I just made a double batch of ice cream yesterday and have eight egg whites currently making me feel guilty in my fridge. The meringues and macarons look tempting.

Love the
Nancy Reagan macaroon

Love the Nancy Reagan macaroon

1) definitely store them in the freezer in little plastic bags, they freeze easily, defrost quickly, and you can count how many you need/have
2) make different types of pavlova or meringues, so easy peasy
3) my grandma used to keep them in a bowl in the refrigerator and use it as glue! Safe for kids to use!

i had never thought of freezing them! i usually put them in the next morning's scrambled eggs for fear of them spoiling. now i'll be freezing them for meringues etc.

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I have to say, I am very wary of using raw eggs as glue for kids to use.... My sister got Salmonella food poisoning when she was very young and I never got over the experience (and I wasn't the one throwing up).

So I grew up being very careful when cooking with raw chicken and egg.

How long can you keep just the whites in the fridge? I need to make a batch of macaroons but am suspect on using frozen ones? I always have tons left over - does that mean we eat, too rich?

I'm not much of a baker so the easiest way I use up my egg whites is to mix them up with a couple of whole eggs, cheese and make a scrambled eggs. They look a bit pale, but still good. Scrambled eggs has got to be the easiest way to finish off some egg whites.

Add another one for pavlovas!

You can make lemon sorbet.

Face mask. Whip up an egg white until it starts to change consistency and apply evenly to face for twenty minutes.

Brushing egg whites onto eggplant slices before frying them cuts down on the oiliness and yields a perfectly crunchy exterior with a deliciously silky interior - as seen here in this recipe for Simple Fried Eggplant with Less Oil.

I never have left over egg whites. It is the egg yolks I take out when I make breakfast.