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[venta]

A quick culinary question: does anyone have any good uses for superfluous egg whites? Preferably that don't require further eggs?

My usual answer is pavlova, but I don't really have a suitable window for pavlova-eating in my schedule in the near future. Ideally, something savoury would be good. I'm given to understand that Americans eat egg-white omelettes, but they sound distinctly unappealing to me.

Comments

[nalsa.livejournal.com]

Macaroons, souffle, chocolate mousse or just try experimenting - try whipping up the whites, finely grate in some parmesan, add some mixed herbs and pipe into interesting shapes on baking parchment, bake on a low light until they look done and see how they work out?

[venta.livejournal.com]

I don't think I know how to make a souffle without using more eggs... I'm certainly not familiar with white-only species!

The whip-grate-bake approach sounds interesting, though, might try that :)