Egg Whites, your ideas please

[Sue]

I was sorting out my freezers and found I have got the grand total of 44 egg whites squirreled away.
Any ideas for something off the beaten track of meringue etc? The more egg white per recipe the better!
Sue

[milly2306]

hi
my family love these egg white and almond biscuits

For about 24 biscuits.

Ingredients: 4 Egg Whites; 4 ox Ground Almonds; 2 oz Sugar + equivalent volume Splenda; 2 tablespoons Flour; half a teaspoon of Almond Essence.

Method:

1. Heat the oven to 250 degrees C.

2. Assemble all the ingredients. Beat the egg whites until stiff, then fold in all the other ingredients.

3. Pile the mixture into a piping bag, and pipe it onto a greased baking sheet, or a sheet lined with greaseproof paper or silpat. (I use a fluted piping nozzle, in order to produce a more 'finished' result).

4. Bake ten minutes in the pre-heated oven - don't leave them any longer than that, as they burn very easily.

Remove from the baking sheet and leave to cool on a rack. Ready to eat as soon as they've cooled down sufficiently, although they will also be fine after they've crisped up, several hours later.
xxxmillyxxx

[Sue]

Milly
The biscuits sound very yummy, can I use extra sugar instead of Splenda?
I'll have a go at making these next week.
best wishes
Sue

[Alice]

Sue, I use up the spare egg whites to make soufle potatoes (or other veg)
Whip the egg whites to folding over stage.
Make creamed potatoes.
Fold the whipped egg white through the potato, put in an oven dish and bake 20 to 30 mins.
Serve immediately. (The potato souffles up)
Very effective with baked potatoes.
Bake the potatoes, take a thin slice off the top, scrape out the potato and mash. (add salt, pepper, butter and any other flavouring you like.)
Fold through the whipped egg white and pile the mixture back into the skins.
Bake in oven 20 to 30 mins until well risen and serve immediately.
1 egg white for pots for 2.
Look for other soufle recipes - that will soon get rid of your egg whites.

[Growem]

Angel food cake. I don't have a personal recipe, but you'll find plenty online with a quick search. The two recipes I just looked at each call for 12 egg whites!

[Nicos]

Here you go!!!!

GourmetSleuth - What to do with left over egg whites

[Two_Sheds]

Egg White Omlette (for the slimmers)

[Hilary B]

I use egg whites in making sorbets. Any strongly fruity 'syrup' with 8oz sugar to a pint of liquid, part freeze then add up to 3 beaten egg whites (2 is usual, but 3 should still work, and make it lighter and fluffier) and mix in thoroughly before freezing more fully. Use up surplus fruit at the same time, and make a delicious fat-free desert. You need some sharpness in the fruit mix, but I've used raspberries including pips, lemon juice including pulp (but not pips or peel) and am planning on stewed apples with a little lemon juice. I've also worked with bought fruit juice (orange-and-pineapple was good, I added in some chopped kiwi-fruit to that one). The range of options is enormous!

[Rhona]

Having just got back from Provence, I'm keen to try Nougat de Montelimar. Lots of recipes around but let me know if you want one. Supposed to use Provencal lavender honey and almonds, but I'm sure you can get around that! Uses egg white and that's the main thing!

Could try popping some of your nougat in ice cream too?