Whipping up a custard for dessert or Hollandaise for brunch can leave you with more egg whites than yolks. Think beyond the ubiquitous meringue and try these sweet and savoury recipes — from angel food cake to a game-changing granola recipe — to use up those leftover egg whites.
Angel Food Cake
Lighter than air, angel food cake relies on egg whites to attain its loft. Check out Anna Olson’s foolproof technique for whipping egg whites, then use them in this classic and heavenly recipe.
Individual Butterscotch Meringue Tarts
Individual tart shells are filled with a buttery sweet pudding made with egg yolks — and topped with a dollop of meringue. The shells and pudding can be made ahead of time and assembled along with the topping just before serving.
Microwave One-Bowl No-Nut Granola
What makes this quick microwave granola so crisp? An egg white. This secret ingredient allows the granola to cluster the same way it would in the oven. Not only is it easy to whip up any morning of the week, it’s assembled and cooked in the same bowl so cleanup is a breeze.
Take those leftover egg whites and make a batch of delicate, fluffy homemade marshmallows. Once they’re ready, dip them in melted white chocolate and toasted coconut or keep them simple and use them for gooey campfire s’mores.
Green Apple Sorbet
A tart, yet delicate green apple confection, this sorbet is a hit whether it’s served as a mid-course palate cleanser in tiny cordial glasses or eaten directly out of the container in front of the television for a casual night in.