egg whites to use up

ginvzt

My recipe for coconut macaroons doesn't ask for egg whites at all! I thought about making them, but when I checked recipe, there were no egg whites.

ginvzt

Just found some online - fantastic - thank you so much! (my recipe was based on condensed milk)

marmiterulesok

Almond cake?This is nice:

www.bbc.co.uk/food/recipes/almondcake_74644

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas

ginvzt

I made almond macaroons, coconut macaroons, and suddenly felt adventurous and made a few meringues with balsamic vinegar. Hope those turned out ok! Macaroons are great - I didn't know you can make them with just egg whites and sugar!

emiff6

My basic biscuit recipe uses egg yolks, so with the left over whites I make these biscuits - they are delicious!

Langues de Chat

100g butter
100g caster sugar
3 egg whites
125g plain flour
half teaspoon vanilla essence

Gas 6, 200C

Grease 2 baking sheets and dust with a little flour.

Cream the butter and sugar well, then add the unbeaten egg whites a little at a time, beating well after each addition.

Fold in the sifted flour and vanilla esence.

Put the mix into a piping bag with a plain nozzle (about 1.25cm, half inch) and pipe into finger sized lengths. Leave 2.5cm between each biscuit as they will flatten and spread.

Bake for 7 minutes or until the edges are golden brown. The centres should stay pale. You do need to watch them as they go from done to burnt very quickly.

Remove at once from sheet onto cooling rack.

They are thin, melt-in-your-mouth biscuits and never last more than a day in our house!

mrbadexample

janeawej wrote: »

make brown sugar meringues! much easier and yummier than ordinary meringues!!!

2oz (50g) soft brown sugar for every egg white

whisk whites till stiff ie, you can hold bowl upside down without them falling out onto your head!

Carefully whisk in sugar approx 2 tablespoons full at a time till all used

Spoon onto baking sheet pref covered in non-stick baking parchment in egg sized amounts

bake 90-100 c for 2-3 hrs

I'm making these. Is that right, 2-3 hours? :eek:

mrbadexample

And how do I know when they're done?

newleaf

Make tonight and leave in oven overnight to dry out. They'll be Fabuloso.
Now I'm really peed off about cleaning out the chickens ...

mrbadexample

newleaf wrote: »

Make tonight and leave in oven overnight to dry out. They'll be Fabuloso.
Now I'm really peed off about cleaning out the chickens ...

Well I've made them already. When you say leave in the oven to dry out, do you mean with the oven off?

They seem a bit soft & chewy at the moment. Had to nick the oven back to grill a creme brulee.