Quick Tips: What To Do With Leftover Egg Whites

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 3, 2019
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If you do a lot of baking, you know that you’ll inevitably end up with an odd number of yolks and whites.

And let’s be honest, we’re not cutting any corners in most of these recipes, so those rich golden yolks often find a cake or custard to call home long before those whites.

But don’t pour the leftover whites down the drain! They still have plenty of good uses, and here are a few:

Here are our Top 5 Recipes for using up egg whites:

1. Ubiquitous Meringue Cookies
2. Sophisticated French Macarons
3. Elegant Angel Food Cakes
4. Fresh and Simple Egg White Omelettes
5. Classy Classic Cocktails (like the Ramos Gin Fizz)

And if you’re not in a baking mood?

Egg whites freeze brilliantly, keep forever, and are as good thawed as they were fresh. We keep one container in our freezer and add new whites to the top. If we remember to mark how many whites we’ve added, it’s easy to tell when we have enough for a favorite recipe.

We’ve also heard of people freezing one or two egg whites in ice cube trays, which comes in handy when only a few are needed in a recipe.

What do you do with leftover egg whites?

Related: Quick Tip: Beating Egg Whites

(Image: Flickr member alykat licensed under Creative Commons)

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