Extra egg whites

[ShowMe-inMO.]

I just made creme brulee and have 5 big egg whites and am not sure what to do with them. Does anyone have a recipe for a "small" cake I might make? I hate to crack another bunch for an angel food cake. Or another suggestion? :confused:

[fancyn]

Here's a recipe that will use up three of them. These are nice and light and curb my sweet tooth without feeling guilty. :)

Chocolate-Chip Meringue Cookies

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate minichips

Preheat oven to 300°.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.

Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.

Yield: 4 dozen (serving size: 1 cookie)

CALORIES 22(12% from fat); FAT 0.3g (sat 0.2g,mono 0.1g,poly 0.0g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 16mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 4.7g
Cooking Light, OCTOBER 1999

[Grace]

Put them into an ice cube tray - one in each hole - and when they're frozen, pop them out and transfer them to a plastic bag, and keep them in the freezer for those times when you need an egg white or two. Or, if they're already mixed together, put them into a sturdy zip lock and label the bag "5 egg whites", so when you want to make a meringue or angel food cake you can use those and add them to some more egg whites.

I do this all the time, it works great.

[heavy hedonist]

Showme, there is a thread started by compassrose, with lots of recipes for small things-- type in "small-batch baking" in the forum search, look for the green smiley in the left margin, and read on!

it's a great cookbook.

[ShowMe-inMO.]

I cannot seem to find the Small Batch cooking when I type it in. I've tried a variety of ways. I wonder what I am doing wrong? :confused:

In the meantime, I saw someone making chocolate meringue cookies on tv today. I think I'll give that recipe a whirl with what I have. I've never heard of freezing eggs whites so that's good info to know. Thanks.

[ShowMe-inMO.]

Okay...I found it! HURRAH!! That will be a great thing to sit down and puruse. Thanks so much.

[Kathy B]

Don't know if you want light recipes, but here's the link to one from WW 5-star Recipes that I got in an email from CL today. Sounds pretty good, and it uses 2 egg whites.

Butterscotch Bars (http://www.ohfivestarrecipes.com/recipe.asp?SKU=4283500074)

[Kay Henderson]

CL's delicious cookie recipe, Chocolate-Cherry Chunk Meringues, uses four egg whites. Here's a link:

http://community.cookinglight.com/showthread.php?t=84019&highlight=Chocolate-Cherry+Chunk+Meringues

Kay

[Robyncz]

Put them into an ice cube tray - one in each hole - and when they're frozen, pop them out and transfer them to a plastic bag, and keep them in the freezer for those times when you need an egg white or two. Or, if they're already mixed together, put them into a sturdy zip lock and label the bag "5 egg whites", so when you want to make a meringue or angel food cake you can use those and add them to some more egg whites.

I do this all the time, it works great.

That's a great tip. My (not even remotely light) creme brulee recipe takes 10 yolks. On several occasions I've just tossed the whites and regretted it later. I had no idea I could freeze them. I'm going to buy an ice cube tray tomorrow!