Use It Up...Egg Whites

I often make Cooked Dressing; that results in extra egg whites.  Many custards, and fruit curds result in egg whites you need to use.  The most common uses are meringue, whether on pies or cakes, in shells, or in macaroon-type cookies (where I most often use them).  Many white cakes depend on beaten egg whites for their light, tender crumb and egg white is also used as a bread finish on French or Italian-style loaves or to hold on goodies like coarse sugar, herbs or seeds before baking.  Coating fish or chicken with beaten egg white and then coating with breading, or in the case of the last recipe, combining a savory meringue with fish are more ways to use them.  Of course, you can always add your extra egg whites to scrambled eggs.

Here are some of our favorite recipes for using up extra egg whites.

Meringues:

Meringue Topping

Swiss Meringue Shells

Macaroon-type Cookies:

Chocolate Meringue Cookies

Easy Coconut Macaroons

Amaretti

Chiffon Pies:

Strawberry Chiffon Pie

Light, White Cakes and Cupcakes:

Whipped Cream Cupcakes

Lemon Yogurt Tea Cakes

As a Finish or Topping:

Dutch Puff Pillows

French Bread Braids

To Top or Coat Fish or Chicken:

Oven Fried Catfish

Baked Fish Fillet