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14 October 2013

Leftover Egg White Ideas and Macaroon Redux

I have a friend who told me that she was working on a spreadsheet that shows which recipes have only egg whites or yolks, and how many of each, so that it would be easy to plan ways to make lots of awesome stuff without wasting half an egg. Good idea, right? I'm inspired to label blog posts in this way, maybe it will be easy to find egg white/egg yolk companion recipes.

After making the lovely tiramisu which uses 4 egg yolks and no egg whites, and not wanting to just throw away the egg whites, I brainstormed ways to use them all:

-Make an egg white omelet
-Make 2 more batches of tiramisu, and use the 12 leftover egg whites for angel food cake
-Use in pancakes/waffles instead of whole eggs
-Make macaroons --> the winner!

If you have any more ideas, please share in the comments :)

I doubled my macaroon recipe, and I thought I would re-do the recipe for you with better instructions, but no pictures.

3 c. unsweetened coconut
1 c. finely chopped almonds
1 c. sugar
4 egg whites

Preheat oven to 350. Grease a cookie sheet. 

Chop up the coconut finely - I do this in my awesome spice grinder about 1 cup at a time; it just takes a couple seconds and I shake the grinder while it works to get everything ground evenly, but not turned it into powder. Place the chopped coconut, finely chopped almonds and sugar in a bowl, mix all together. Add egg whites, mix well. This last time I made the cookies, I beat the egg whites for a couple minutes until they were frothy before adding them, and it was easier to mix them evenly into the dry ingredients, and I think it gave the finished cookies a better texture.

Scoop small balls of the mixture onto the prepared cookie sheet, only about 2 tablespoons per cookie, or use a small ice cream/cookie scoop things for easy evenly sized cookies. Bake for about 10 minutes, them set on the pan for a couple of minutes, then scoop them off and let them cool on a rack.

These cookies will not spread out, you can place them very close together on the pan and they will not grow into each other. I fit this whole (double-)batch onto one cookie sheet. 

1 comment:

  1. Very thrifty! I would have gone for the easy one and just made scrambled egg whites. This looks yummy.