What should we do with leftover egg whites?
What do you do with them? Do you throw them out, freeze them or try to salvage what you can? I vouch for the last option. I don’t know why but I never tried to freeze leftover egg whites. According to the experts it’s safe solution but they didn’t convince me, though the problem’s obviously with me. Anyways, I’ll stick with the more tradional approach, that is, saving as much of it as I can – this happens all the time in a large family, and not only with egg whites – and using it for making some quick treat. One thing I never have to worry about is having to deal with leftovers from these… have I mentioned that I have five kids? Well, then you probably understand what I mean.
Lately I have developed the habit of baking on an industrial scale as I’m making cookies and other delicacies that the kids can take to school. Many of these recipes use only the yolk from eggs. This is how it could happen that one weekend six egg whites lay desolate in a glass bowl on the kitchen counter.
Should I throw it out? Should I not? What could I make out of it? – I wondered.
I vaguely remembered that one can make meringue out of egg whites, but I also recalled that I didn’t really liked this dessert, because it sticks everywhere and doesn’t taste much at all… then, when a package of grained coconut entered my visual field, the idea of making something delicious out of leftovers suddenly looked a lot less hopeless.
Coconut Macaroons in 20 minutes
- 3 egg whites
- 150 g grained coconut
- 1,5 teaspoons vanilla sugar
- 150 g powdered sugar
- Toast the grained coconut.
- Beat egg whites into a solid foam.
- While doing step 2, gradually add the kinds of sugar and the grained coconut to the
- Coat the inside of a large baking pan with baking paper.
- Preheat the oven to 180 Celsius/350 F.
- Use an ice cream scoop or your hands, scoop and firmly pack the coconut mixture into domes.
- Bake them in the oven for 8 minutes.
- Put them aside to let them cool.
What do you do with leftover egg whites?