Slideshow: What To Do With Leftover Egg Whites

Soufflés
Soufflés
Light, airy, and served à la minute, this dramatic dessert rises up out of its ramekin in the oven and must be delivered promptly to the diner before it begins to shrink back into itself. A rich chocolate version is the ultimate in DIY indulgence. Get the recipe!

[Photograph: Lauren Weisenthal]

Angel Food Cake
Angel Food Cake
Both regular Angel Food Cake and this chocolate version rely on egg whites to create that extra fluffy, mile-high crumb. It keeps the cake low-fat to boot. Get the recipe!

[Photograph: Yvonne Ruperti

Macaroons
Macaroons
Coconut macaroons are held together by egg whites. In this version, fresh blueberries and toasted almonds add extra panache. Get the recipe!

[Photograph: Carrie Vasios]

Marshmallows
Marshmallows
Leftover egg whites are a great excuse to try making homemade marshmallows. If you've never made them before, check out our step-by-step guide here. Get the recipe!

[Photograph: Kumiko Miterai]

Meringues
Meringues
Meringues are some of the most simple cookies around, containing mostly sugar, a pinch of salt, and egg whites. This version gets a hit of coffee flavor with the addition of instant espresso. Get the recipe!

[Photograph: Carrie Vasios]

Chocolate Chip Meringues
Chocolate Chip Meringues
Given that they're essentially just whipped egg whites, neringues can't hold too many fillings. Luckily, mini chocolate chips work just fine. Get the recipe!

[Photograph: Lauren Weisenthal]

Meringue Pie
Meringue Pie
The iterations for meringue pie are endless, so feel free to use whatever filling is in season. In summer, we like this Plum Meringue Pie and in winter, a slice of Key Lime Coriander Meringue Pie does the trick.

[Photograph: Lauren Weisenthal]

Cupcake Toppers
Cupcake Toppers
If you love meringue topped pies (as you should), you should whip up your egg whites into a topping for cupcakes. These Lemon Meringue Cupcakes keep all the flavors of the classic pie, but will please cake lovers too.Get the recipe!

[Photograph: Maria del Mar Sacasa]