left over egg whites

[John DePaula]

I use mine to make dacquois and freeze those for later use.  They appear in desserts regularly in my house.

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I second the dacquois idea. I made some Hazelnut Dacquoise (based on a Pierre Hermé recipe) that won a holiday cookie contest in my neighborhood. I think the texture is actually improved if they are frozen first and then carefully thawed before serving.

You can also freeze them in ice cube trays for easy use later. 1 egg white ~= 30g.

[Intellidepth]

Thank you so much.

To be truly frank, I'd never heard of freezing egg whites until I became an eGulleteer and have read it now in quite a few threads.

Can thawed whites be used in any recipe or does freezing change their chemical makeup somehow? Are they better in some recipes than others?

[lorinda]

Thank you so much.

To be truly frank, I'd never heard of freezing egg whites until I became an eGulleteer and have read it now in quite a few threads.

Can thawed whites be used in any recipe or does freezing change their chemical makeup somehow? Are they better in some recipes than others?

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They can be used in any recipe. I have used them in chiffon cakes, making royal icing, financiers, and it turns about great. HOwever, remember that the vessel in which they are frozen is free from grease. I also remove the chalaza before freezing.

[Syrah]

I use mine to make dacquois and freeze those for later use.  They appear in desserts regularly in my house.

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I second the dacquois idea. I made some Hazelnut Dacquoise (based on a Pierre Hermé recipe) that won a holiday cookie contest in my neighborhood. I think the texture is actually improved if they are frozen first and then carefully thawed before serving.

You can also freeze them in ice cube trays for easy use later. 1 egg white ~= 30g.

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They work fine for pavlova. :-)

[sanrensho]

Same here, I've never had a problem whipping frozen egg whites. I usually freeze them in baggies, 5-6 whites at a time.

[rooftop1000]

Chalaza...every once in a while I remember that stringy thing has a name but can never get past what a breakfast customer used to call it...

"and take that 'Hootiwooger' thing off my egg before you cook it."

So um yeah freeze the egg whites

T