8 Ways To Use Leftover Egg Whites

How To Store Them

Any leftover egg white should be put in airtight containers and stored in the refrigerator immediately. They can be refrigerated for up to two days.

If you won't have a chance to use your egg whites straight away, you can freeze them for up to three months. A handy tip is to pop them into individual ice cube trays so you can use as much at you need at the time. You can also store them in freezer bags, but be sure to label them carefully so you know how many you've got to bake with.

1. Angel Food Cake

Angel food cakes are beautifully light, sweet desserts that contain no fat or butter. Their fluffiness comes from incorporating air into egg whites and an unusual cooking method where the cake is inverted.

2. Cocktail

When it comes to cocktails, egg white is a brilliant addition when wanting to add a bit of extra texture to your cocktail. They create a silky beverage that feels rich on the tongue, as well as adding an attractive frothy top (like a cappuccino).

Pisco and whiskey sours and some of the more common drinks you can expect to add a dash of raw egg white to, but you'll also see classic cocktails called 'fizzes' with this secret ingredient.

3. Coconut Ice

This retro treat, which is served as little cubes of sugary-coconutty goodness, relies on egg whites as the binding agent.

4. Fluffy Frosting

Many traditional cakes will call for fluffy icing in their recipes as the perfect way to decorate the dessert with a smooth, marshmallow consistency.

5. Macaroons and Macarons

It's the age-old question that leaves even the most experienced bakers checking themselves... Is it a macaron, or a macaroon? Nope, they're not actually the same thing - but they do have one key factor in common: they're both based on egg whites.

The French macaron will probably be more recognisable to you. It almost looks like a cookie sandwich, consisting of a crunchy, fluffy meringue and almond 'buns' which surround a buttercream, ganache, jam or fruit curd centre.

Ah, meringues... There's nothing better than biting into a sweet, crunchy homemade meringue and letting the sugar dissolve on your tongue. They can be served soft or hard, depending on how you want to use them, but one thing they all need: egg whites.

Whisking clean egg whites will give you that beautifully fluffy texture you see atop lemon meringue pies. It's important not to over-whisk them before you add the sugar, though, as the foam will break down.

7. Mousse

There's just something irresistible about a light, creamy mousse; it's truly the best way to top any desset from your butter cakes to ice-cream cones.

8. Omelette

This classic egg dish is extremely versatile and can be gobbled up for breakfast, lunch or dinner. Simply whisk up some eggs, fry up some onions, mushies and bacon, and you're good to go.

Omelettes made with just egg whites, rather than the whole egg, have risen to popularity in the past few years as there is a growing focus on low-calorie, low-fat meals. The egg whites contain most of the protein and amino acids, without the fats which are sourced in the yolks. They'll also give you a 'fluffier' omelette, if whisked beforehand.

The best part? You can fill your egg white omelettes with whatever you heart desires, with everything from sweet roasted rhubarb to savoury bacon and ricotta making amazing fillings.

Text: The Australian Women's Weekly / Additional Reporting: Sean Tan

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Try this recipe: Lemon Meringue Layer Cakes