20 Creative Recipes for Using Leftover Egg Whites

Don’t toss those leftover egg whites after making custard or hollandaise sauce. These versatile ingredients can transform into amazing dishes that’ll surprise your whole family.

From crispy coatings to fluffy desserts, egg whites add protein and texture to countless recipes.

01. Lean Beef Meatloaf

This healthier meatloaf uses egg whites instead of whole eggs for a lighter twist. Extra-lean ground beef keeps the fat content low while still delivering incredible flavor.

Ingredients:

• 2 pounds extra-lean ground beef
• 3 egg whites, lightly beaten
• 1 cup breadcrumbs, plain
• 1 medium onion, diced finely
• 2 garlic cloves, minced
• 1/2 cup ketchup, divided
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

How To Make Lean Beef Meatloaf

1. Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper for easy removal. In a large mixing bowl, combine the ground beef, beaten egg whites, breadcrumbs, diced onion, and minced garlic. The egg whites will help bind everything together without adding extra fat.

2. Add 1/4 cup of ketchup, Worcestershire sauce, salt, pepper, and fresh parsley to the meat mixture. Use your hands to gently mix everything together, but don’t overwork it or your meatloaf will become tough and dense.

3. Shape the mixture into a loaf and place it in your prepared pan. Brush the remaining 1/4 cup ketchup on top for a glossy, flavorful coating that will caramelize beautifully in the oven.

4. Bake for 55-60 minutes until the internal temperature reaches 160°F and the top is golden brown. Let it rest for 10 minutes before slicing so the juices redistribute and you get clean, perfect slices.

02. Turkey Blue Cheese Meatballs

These unique meatballs combine ground turkey with tangy blue cheese for an unexpected flavor combination. The egg whites keep them tender while binding all the ingredients together perfectly.

Ingredients:

• 1 pound ground turkey
• 2 egg whites, beaten
• 1/2 cup panko breadcrumbs
• 1/3 cup blue cheese, crumbled
• 1/4 cup green onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for cooking

How To Make Turkey Blue Cheese Meatballs

1. In a large bowl, combine ground turkey, beaten egg whites, panko breadcrumbs, and minced garlic. The egg whites will help hold everything together while keeping the meatballs light and fluffy instead of dense.

2. Gently fold in the crumbled blue cheese, chopped green onions, oregano, salt, and pepper. Don’t mix too aggressively or you’ll break up the cheese chunks, and those little pockets of tangy flavor are what make these meatballs special.

3. Roll the mixture into 20 evenly-sized meatballs using your hands or a small ice cream scoop. Heat olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke.

4. Cook the meatballs in batches for 8-10 minutes, turning them every 2-3 minutes to brown all sides evenly. They’re done when they reach 165°F inside and have a beautiful golden crust all around.

03. Crispy Buffalo Chicken Strips

Egg whites create the perfect base for a spicy, crunchy coating on these chicken strips. The buffalo seasoning adds heat while the egg whites help the breadcrumbs stick beautifully.

Ingredients:

• 2 pounds chicken tenderloins
• 4 egg whites, beaten until foamy
• 2 cups panko breadcrumbs
• 1/4 cup buffalo wing sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• Cooking spray for baking

How To Make Crispy Buffalo Chicken Strips

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a shallow dish, whisk together the egg whites and buffalo sauce until they’re foamy and well combined.

2. In another dish, mix the panko breadcrumbs with garlic powder, paprika, cayenne pepper, and salt. This spicy coating mixture will give your chicken strips that perfect buffalo flavor and golden color.

3. Dip each chicken tenderloin first in the egg white mixture, making sure it’s completely coated, then roll it in the seasoned breadcrumbs. Press the crumbs gently onto the chicken so they stick really well.

4. Place the coated strips on your prepared baking sheet and spray the tops lightly with cooking spray. Bake for 15-18 minutes until the coating is golden brown and the chicken reaches 165°F inside.

04. Cheesy Stromboli

This Italian-inspired turnover uses egg whites as a seal to keep all the delicious cheese and sauce inside. The result is a perfectly golden, crispy exterior with melty goodness inside.

Ingredients:

• 1 pound pizza dough, at room temperature
• 1 egg white, beaten
• 1 cup mozzarella cheese, shredded
• 1/2 cup pepperoni, sliced thin
• 1/4 cup pizza sauce
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil

How To Make Cheesy Stromboli

1. Preheat your oven to 400°F and roll out the pizza dough on a floured surface into a large rectangle about 12×8 inches. The dough should be thin enough to roll but thick enough to hold all the filling without tearing.

2. Spread the pizza sauce down the center third of the dough, leaving about 2 inches on each side. Layer the mozzarella cheese, pepperoni slices, and Parmesan cheese on top of the sauce.

3. Brush the edges of the dough with the beaten egg white, then fold the sides over the filling and pinch the seams tightly to seal. The egg white acts like glue to keep everything inside while baking.

4. Place the stromboli seam-side down on a parchment-lined baking sheet, brush the top with olive oil, and sprinkle with Italian seasoning. Bake for 20-25 minutes until the crust is golden brown and sounds hollow when tapped.

05. Classic French Meringue

Simple and elegant, this meringue uses just egg whites and sugar to create light, airy cookies. They’re perfect for using up several egg whites at once while making something truly special.

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of salt

How To Make Classic French Meringue

1. Preheat your oven to 200°F and line two baking sheets with parchment paper. Make sure your mixing bowl and beaters are completely clean and dry, because even a tiny bit of grease will prevent the egg whites from whipping properly.

2. Beat the egg whites with cream of tartar and salt until they form soft peaks that hold their shape but still look a bit wet. Gradually add the sugar one tablespoon at a time while continuing to beat.

3. Keep beating until the meringue forms stiff, glossy peaks that stand straight up when you lift the beaters. Add vanilla extract and beat for just a few more seconds to combine.

4. Spoon or pipe the meringue onto your prepared baking sheets in small mounds. Bake for 2-3 hours until they’re completely dry and lift easily from the parchment. They should be crisp outside and slightly chewy inside.

06. Creamy Make-Ahead Mashed Potatoes

These slow cooker mashed potatoes use egg whites to create an incredibly smooth, fluffy texture. You can make them ahead of time and keep them warm in the slow cooker for hours.

Ingredients:

• 5 pounds Yukon Gold potatoes, peeled and cubed
• 2 egg whites, beaten
• 8 ounces cream cheese, softened
• 1/2 cup butter, melted
• 1/2 cup sour cream
• 1/4 cup milk, warmed
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 tablespoons fresh chives, chopped

How To Make Creamy Make-Ahead Mashed Potatoes

1. Boil the cubed potatoes in salted water for 15-20 minutes until they’re fork-tender and break apart easily. Drain them really well and let them sit for a few minutes so excess moisture evaporates, which prevents watery mashed potatoes.

2. Mash the potatoes with a potato masher or ricer until they’re completely smooth with no lumps. Beat in the softened cream cheese, melted butter, and sour cream until everything is well combined and creamy.

3. In a small bowl, whisk the egg whites until they’re foamy, then fold them into the potato mixture along with warm milk, salt, and white pepper. The egg whites add incredible fluffiness without making the potatoes heavy.

4. Transfer the mashed potatoes to your slow cooker and keep them on the warm setting for up to 4 hours. Stir occasionally and add a splash of milk if they seem too thick. Garnish with fresh chives before serving.

07. Crispy Waffled Falafel

Your waffle iron creates perfectly crispy falafel with fluffy centers in just minutes. The egg whites help bind the chickpea mixture while creating that amazing crunchy exterior everyone loves.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 egg whites, beaten
• 1/4 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 1 small onion, diced
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander
• 1 teaspoon salt
• Cooking spray for waffle iron

How To Make Crispy Waffled Falafel

1. Preheat your waffle iron and spray it generously with cooking spray. In a food processor, pulse the chickpeas until they’re roughly chopped but not completely smooth – you want some texture for the best falafel.

2. Add the diced onion, minced garlic, parsley, tahini, cumin, coriander, and salt to the food processor. Pulse a few more times until everything is combined but still has some chunky pieces.

3. Transfer the mixture to a bowl and fold in the beaten egg whites, which will help everything stick together and create steam for fluffy centers. Let the mixture rest for 10 minutes so the flavors blend.

4. Scoop about 1/4 cup of the mixture into each section of your waffle iron and cook for 5-7 minutes until the outside is golden brown and crispy. The waffle iron creates perfect ridges that hold sauces and toppings beautifully.

08. Morning Glory Muffins

These healthy muffins pack carrots, apples, and egg whites into one delicious breakfast treat. They’re naturally sweet from the fruit and have a wonderfully moist texture that keeps for days.

Ingredients:

• 2 cups all-purpose flour
• 3 egg whites, beaten
• 1 cup carrots, finely grated
• 1 large apple, peeled and diced
• 3/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1/4 cup milk
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/3 cup raisins
• 1/4 cup walnuts, chopped

How To Make Morning Glory Muffins

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or spray with cooking spray. In a large bowl, whisk together flour, baking powder, cinnamon, and salt until well combined.

2. In another bowl, mix the beaten egg whites, brown sugar, vegetable oil, and milk until smooth. The egg whites will help create a light, fluffy texture instead of dense, heavy muffins.

3. Add the wet ingredients to the dry ingredients and stir just until combined – don’t overmix or your muffins will be tough. Fold in the grated carrots, diced apple, raisins, and chopped walnuts gently.

4. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.

09. Protein-Packed Garden Stir-Fry

This colorful vegetarian stir-fry uses scrambled egg whites to add protein without the extra fat. Fresh vegetables stay crisp while the egg whites create fluffy, light bites throughout the dish.

Ingredients:

• 6 egg whites, beaten
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 carrots, sliced thin
• 3 tablespoons vegetable oil, divided
• 3 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 green onions, chopped

How To Make Protein-Packed Garden Stir-Fry

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Pour in the beaten egg whites and scramble them gently until they’re just set but still soft and fluffy, then remove them to a plate.

2. Add the remaining 2 tablespoons of oil to the same pan and increase heat to high. Add the broccoli and carrots first since they take longest to cook, stir-frying for 2-3 minutes until they start to get tender.

3. Add the bell pepper, snap peas, minced garlic, and grated ginger to the pan. Stir-fry everything for another 2-3 minutes until the vegetables are crisp-tender and bright in color.

4. Return the scrambled egg whites to the pan along with soy sauce and sesame oil. Toss everything together for 1 minute to heat through, then garnish with chopped green onions before serving over rice.

10. Fluffy Lemon Meringue Cheesecake

This show-stopping dessert combines creamy cheesecake with a cloud-like meringue topping. The egg whites create an incredibly light and airy topping that perfectly balances the rich filling below.

Ingredients:

• 4 egg whites, at room temperature
• 4 whole eggs
• 24 ounces cream cheese, softened
• 3/4 cup sugar, divided
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 graham cracker crust, pre-made
• 1/4 teaspoon cream of tartar

How To Make Fluffy Lemon Meringue Cheesecake

1. Preheat your oven to 325°F and beat the cream cheese until it’s completely smooth and fluffy. Add the whole eggs one at a time, then mix in 1/2 cup sugar, lemon juice, lemon zest, and vanilla extract until well combined.

2. Pour the cheesecake filling into the graham cracker crust and bake for 45-50 minutes until the center is almost set but still slightly jiggly. Remove from oven and let it cool completely while you make the meringue.

3. Beat the egg whites with cream of tartar until soft peaks form, then gradually add the remaining 1/4 cup sugar while continuing to beat. Keep beating until the meringue forms stiff, glossy peaks that hold their shape perfectly.

4. Spread the meringue over the cooled cheesecake, making sure to seal it to the edges to prevent shrinking. Use a spoon to create decorative peaks and swirls, then bake for 10-12 minutes until the meringue is golden brown.

11. Sweet and Spicy Cashews

These addictive roasted cashews get their incredible coating from egg whites that help spices stick perfectly. The combination of sweet and heat makes them impossible to stop eating.

Ingredients:

• 3 cups raw cashews
• 2 egg whites, beaten until foamy
• 1/4 cup brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

How To Make Sweet and Spicy Cashews

1. Preheat your oven to 300°F and line a large baking sheet with parchment paper. In a large bowl, toss the cashews with the foamy egg whites until every nut is completely coated and glistening.

2. In a small bowl, mix together the brown sugar, cayenne pepper, smoked paprika, garlic powder, salt, and cinnamon. Sprinkle this spice mixture over the egg white-coated cashews and toss until evenly distributed.

3. Spread the seasoned cashews in a single layer on your prepared baking sheet, making sure they don’t overlap. This ensures even browning and prevents them from steaming instead of roasting.

4. Bake for 20-25 minutes, stirring every 10 minutes, until the cashews are golden brown and the coating is crispy. Let them cool completely on the baking sheet before storing in an airtight container.

12. Gluten-Free Coconut Cookies

These soft Italian-style cookies use just four simple ingredients including egg whites for structure. They’re naturally gluten-free and have a delicate coconut flavor that melts in your mouth.

Ingredients:

• 3 egg whites, at room temperature
• 3 cups sweetened shredded coconut
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of salt

How To Make Gluten-Free Coconut Cookies

1. Preheat your oven to 325°F and line two baking sheets with parchment paper. In a large bowl, whisk the egg whites until they’re foamy and slightly thickened but not forming peaks yet.

2. Add the sugar, vanilla extract, almond extract, and salt to the egg whites, whisking until the mixture is smooth and well combined. The sugar will help stabilize the egg whites while adding sweetness.

3. Fold in the shredded coconut gently until it’s completely coated with the egg white mixture. Let the mixture sit for 10 minutes so the coconut absorbs some of the liquid and the cookies hold together better.

4. Drop rounded tablespoons of the mixture onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 18-22 minutes until the edges are golden brown but the centers are still slightly soft.

13. Golden Italian Bread Bowls

These homemade bread bowls get their beautiful golden color from an egg white wash. They’re perfect for serving soup or stew and have a crispy exterior with soft, chewy insides.

Ingredients:

• 1 egg white, beaten with 1 tablespoon water
• 4 cups bread flour
• 2 teaspoons active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon cornmeal for dusting

How To Make Golden Italian Bread Bowls

1. In a large bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes until foamy. Add the olive oil, salt, and 3 cups of flour, mixing until a shaggy dough forms.

2. Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic. Place it in an oiled bowl, cover, and let rise for 1 hour until doubled.

3. Punch down the dough and divide it into 6 equal pieces. Shape each piece into a round ball and place on parchment-lined baking sheets dusted with cornmeal. Cover and let rise for 30 minutes.

4. Preheat your oven to 450°F and brush each bread bowl with the egg white wash for that gorgeous golden color. Bake for 25-30 minutes until they sound hollow when tapped and are beautifully browned all over.

14. Bacon Potato Egg Cups

These individual breakfast cups combine crispy bacon, tender potatoes, and fluffy egg whites in muffin tins. They’re perfect for meal prep and give you a complete breakfast in every bite.

Ingredients:

• 8 egg whites, beaten
• 6 strips bacon, cooked and crumbled
• 2 medium potatoes, diced small and parboiled
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray for muffin tin

How To Make Bacon Potato Egg Cups

1. Preheat your oven to 375°F and spray a 12-cup muffin tin generously with cooking spray. Cook the bacon until crispy, then crumble it into small pieces and set aside to cool.

2. Boil the diced potatoes for 5-7 minutes until they’re just tender but not falling apart, then drain them well. This pre-cooking ensures they’ll be perfectly tender in the finished egg cups.

3. In a large bowl, whisk together the egg whites, salt, pepper, and garlic powder until well combined. Fold in the cooked potatoes, crumbled bacon, shredded cheese, and green onions.

4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full. Bake for 18-22 minutes until the egg whites are set and the tops are lightly golden. Let them cool for 5 minutes before removing from the tin.

15. Perfect French Macarons

These delicate French cookies showcase egg whites at their finest, creating smooth tops and ruffled feet. The combination of almond flour and aged egg whites produces the classic macaron texture everyone loves.

Ingredients:

• 3 large egg whites, aged at room temperature for 24 hours
• 1 3/4 cups powdered sugar
• 1 cup almond flour, super fine
• 1/4 cup granulated sugar
• Food coloring, gel paste preferred
• 1 teaspoon vanilla extract

How To Make Perfect French Macarons

1. Line two baking sheets with parchment paper and sift together the almond flour and powdered sugar twice to remove any lumps. This step is crucial for smooth macaron tops without bumps or cracks.

2. Beat the aged egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks form. Add food coloring and vanilla extract, beating just until combined.

3. Add the almond flour mixture to the meringue and fold using a rubber spatula, pressing against the bowl sides. The batter is ready when it flows like thick ribbon and disappears back into itself within 10 seconds.

4. Pipe 1.5-inch circles onto your prepared baking sheets and tap the pans firmly to release air bubbles. Let them sit at room temperature for 30-60 minutes until they form a skin, then bake at 300°F for 14-16 minutes.

16. Tangy Raspberry-Lemon Cupcakes

These bright, cheerful cupcakes use egg whites to create an incredibly light and fluffy texture. The combination of tart raspberries and fresh lemon makes them perfect for spring and summer celebrations.

Ingredients:

• 4 egg whites, at room temperature
• 1 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 cup butter, softened
• 3/4 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 cup fresh raspberries
• 1/2 teaspoon salt

How To Make Tangy Raspberry-Lemon Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer.

2. In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, combine milk, lemon juice, lemon zest, and vanilla extract. The acid from the lemon will react with the baking powder for extra lift.

3. Beat the egg whites until they form soft peaks that hold their shape but still look slightly wet. Alternate adding the flour mixture and milk mixture to the creamed butter, then gently fold in the beaten egg whites.

4. Carefully fold in the fresh raspberries, being gentle so they don’t burst and color the batter. Fill cupcake liners 2/3 full and bake for 18-22 minutes until a toothpick comes out clean.

17. Crunchy Sugar-Free Granola

This protein-packed granola uses egg whites to create incredible crunch without any added sugar. The egg whites help bind all the nuts and seeds together while creating crispy clusters.

Ingredients:

• 3 egg whites, beaten until foamy
• 4 cups old-fashioned oats
• 1 cup mixed nuts, chopped
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/3 cup sugar-free maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

How To Make Crunchy Sugar-Free Granola

1. Preheat your oven to 300°F and line a large baking sheet with parchment paper. In a large bowl, combine oats, chopped nuts, sunflower seeds, pumpkin seeds, cinnamon, and salt.

2. In a separate bowl, whisk together the foamy egg whites, sugar-free maple syrup, melted coconut oil, and vanilla extract until well combined. The egg whites will help create those amazing crunchy clusters.

3. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and looks slightly wet. Spread the mixture in an even layer on your prepared baking sheet.

4. Bake for 45-50 minutes, stirring every 15 minutes to ensure even browning. The granola is done when it’s golden brown and feels dry to the touch. Let it cool completely before storing in an airtight container.

18. Frozen Strawberry Squares

These refreshing frozen treats use whipped egg whites to create a light, airy texture that’s like strawberry clouds. They’re perfect for hot summer days and much healthier than store-bought frozen desserts.

Ingredients:

• 4 egg whites, at room temperature
• 2 cups fresh strawberries, hulled and sliced
• 3/4 cup sugar, divided
• 2 tablespoons lemon juice
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs
• 4 tablespoons butter, melted

How To Make Frozen Strawberry Squares

1. Line an 8×8 inch pan with parchment paper and mix graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of the pan to create a crust, then freeze while you make the filling.

2. In a large bowl, mash the strawberries with 1/4 cup sugar and lemon juice, leaving some small chunks for texture. Let this mixture sit for 15 minutes so the berries release their natural juices.

3. Beat the egg whites with salt until soft peaks form, then gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. In another bowl, whip the cream with vanilla until soft peaks form.

4. Gently fold the whipped cream into the egg whites, then fold in the strawberry mixture until just combined. Spread this over the frozen crust and freeze for at least 4 hours until firm enough to cut into squares.

19. Orange-Berry Pavlova

This stunning dessert features a crispy meringue base topped with orange cream and fresh berries. The egg whites create a marshmallow-like interior with a delicate, crispy shell that’s absolutely magical.

Ingredients:

• 6 egg whites, at room temperature
• 1 1/2 cups superfine sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon cornstarch
• 1 1/2 cups heavy cream
• 2 tablespoons orange zest
• 1/4 cup orange juice
• 2 cups mixed berries
• 2 tablespoons powdered sugar

How To Make Orange-Berry Pavlova

1. Preheat your oven to 300°F and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment as a guide, then flip it over so the pencil marks are underneath.

2. Beat egg whites until soft peaks form, then gradually add superfine sugar one tablespoon at a time, beating well after each addition. The meringue is ready when it’s thick, glossy, and feels smooth when rubbed between your fingers.

3. Fold in vanilla, vinegar, and cornstarch gently – these ingredients help create the perfect chewy interior texture. Spoon the meringue onto your circle, creating a shallow well in the center with slightly raised edges.

4. Bake for 1 hour until the pavlova is pale golden and sounds hollow when tapped, then turn off the oven and let it cool inside with the door ajar. Whip cream with orange zest, orange juice, and powdered sugar, then top the pavlova with this cream and fresh berries.

20. Storing and Freezing Egg Whites

Don’t waste those precious egg whites when you only need the yolks for a recipe. With proper storage techniques, you can keep them fresh for weeks and always have them ready for baking projects.

Storage Methods:

• Refrigerator storage in airtight container for up to 4 days
• Ice cube trays for individual portions, frozen
• Freezer bags labeled with quantity and date
• Small containers marked with number of whites inside
• Thaw overnight in refrigerator before using
• Bring to room temperature for best whipping results
• Never refreeze previously frozen egg whites

How To Store Egg Whites Properly

1. Pour fresh egg whites into clean ice cube trays, using one egg white per compartment or splitting between two compartments for shallow trays. This method makes it easy to thaw exactly the amount you need for any recipe.

2. Once frozen solid, transfer the egg white cubes to labeled freezer bags or containers. Write the date and number of egg whites on each package so you know exactly what you have available.

3. To use frozen egg whites, move them to the refrigerator the night before you plan to cook and let them thaw completely. They’ll separate slightly while thawing, but a gentle stir brings them back together perfectly.

4. Let thawed egg whites come to room temperature before whipping for best results, as cold egg whites don’t whip as well as room temperature ones. They’ll behave exactly like fresh egg whites in any recipe once properly thawed.

Final Thoughts

These twenty creative recipes prove that leftover egg whites are culinary gold waiting to be discovered. From crispy coatings to fluffy desserts, they add protein and amazing texture to countless dishes.

Next time you separate eggs, save those whites and try something new – your taste buds will thank you for it!