Making ice cream. Cooking up a pot de creme, pudding, or mousse. These are just some of the baking culprits that will leave you with extra egg whites. But don't throw them out! You can freeze egg whites in a sealable container, then defrost them when you're ready. My favorite trick? Put one in each slot of an ice cube tray so I can use exactly what I need.
In fact many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. Click through the slideshow to see all nine categories of egg white-needy sweets, with a great recipe to boot.
Have the opposite problem? See what to do with leftover egg yolks here.
Go Straight To The Recipes
Chocolate Angel Food Cake
Blueberry Almond Macaroons
Mixed Berry Pavolva
Chocolate Chip Meringue Cookies
Lemon Meringue Cupcakes
Plum Meringue Pie
Key Lime Coriander Meringue Pie