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! Many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. More ideas right this way.
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It's that time of year when plenty of people will be whipping up egg white omelets for breakfast or meringues for a light snack. The only problem? You're left with a batch of unused yolks. But don't just throw them out—here are some of our favorite ways to use leftover egg yolks.