egg whites to use up

Skint_Catt

You can make Slimming World friendly meringues - I will see if I can find the receipe for you!

Catt xx

Here it is:

MERINGUES - syn free both days & can keep in airtight tin for week!

4 Egg Whites
16 tbsp Splenda (allow 4 tbsp per Egg White)

Preheat oven 110C

Line Baking sheet with non-stick baking paper.

In large bowl (make sure it's extremely clean and dry) whisk Egg Whites into soft peaks.

Whisk Splenda in a tbsp at a time till stiff then fold in remaining with metal spoon.

When whites become fluffy stop and lift up some mixture - it should stand up in stiff pointed peaks. Over-beating can lose air so check every few seconds. Too much Splenda added at once will soften whites and prevent crispness etc.

Beat mixture together well after each addition but don't over-mix!

Drop spoonfuls spaced apart onto paper using tsp for small or dessertspoon for large meringues!

Bake 90 mins or till dry and lift easily off paper (slow gentle cooking ensures they are light and dry with no stickiness).

Cool at room temperature.

To the best of my knowledge these are free as the ingredients don't contain any calories so they can't come under the misuse rule.

skyepark

make them into white omelette's, apparently people pay good money just to buy egg white for that

Wig

I like the taste of EV-olive oil, I dip bread in it and eat it, and dribble it onto a salad. I'll definately be trying 100% EVOoil mayo, but if I need to tone it down I'll use rapeseed oil as that is nearly as healthy as EVO oil.

Point taken about the diet & the mayo, but the whole idea of doing the home made mayo is to use EVO oil or rapeseed oil which are much lower in poly-unstaurated fats than the oils used in the commercial mayos. And the other main reason is so I can make my own Organic Garlic mayonnaise, which simply is not available to me in shops like Tesco.

EVO oil poly fats 10%
rapeseed oil poly fats 30%
Sunflower oil poly fats 60%


Thanks for the meringe recipe - but something else is that I couldn't use splenda because of the artificial sweeteners.

Macaroons is something I didn't know about, so that's a possibility.

Anything else to use the egg whites for? I suppose I could just keep them and fry a big white egg and serve it with dinner. I would rather eat it plain than throw it away.

squeaky

Hi,

I've added your post onto an earlier thread which should help out with a few ideas.

(I always make mayo with whole egg. Saves having to find uses for the whites

You can add the odd one or two to omelettes, or scrambled, or quiches etc.

You can even freeze them until you want to use them up.

HTH

Stephen_Leak

Wig wrote: »

I want to make some mayonnaise, but I'd like some tips on what to do with the egg whites, not including meringue, (supposed to be on a diet).

Also if you have some ideas for mayo recipes (using extra virgin olive oil) from the simple straight forward recipes to something with a twist (like garlic), I'm a complete beginner so I need quantities aswell.

Also bear in mind I'll be using a bowl and a fork and a knife. There are no gadgets in my house.

Thanks

You are not alone ...

http://www.valerieking.com/cfm/articlesdisplay.cfm?recordid=22

jordylass

Further to the meringue cooking. I cook mine in the microwave. I usually just want to use the eggs whites up and the meringue keeps forever.
Instead of cooking in a normal oven I dot about 8 around the edges of a silicon sheet and one in the middle, they cook in the microwave in about 40 seconds, When they cool they go into a tin, and then get broken into any ice cream I make.

findinghappiness

Hi!


I was just wondering if anybody had any ideas on what I could use 6 egg whites for? I used the yolks for carbonara sauce yesterday and the whites are in a sealed container in the fridge. Will they keep till tomorrow? Won't have a chance to do anything with them today...


Thanks in advance!

Lalaladybird

Meringues?

Pink.

Hi findinghappiness,

There's an earlier thread with lots of ideas that should help so I've added your thread to it to keep the suggestions together.

Pink

ragz_2

I have made biscuits this afternoon with my toddlers but I now have a cup of egg white left over because I had to use 2 egg yolks for the recipe. Does anyone know if there's anything I can do with it? I really don't want to bin it, will it freeze?
Many thanks
Ragz (Did search for "egg white" but found nothing relevant)