There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sour
- Got a culinary dilemma? Email feast@theguardian.com
What can I do with leftover egg whites? And don’t say meringues!
Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “White chocolate is quite good here, because the egg whites take its richness down. If you’ve ever had a pot of Milkybar yoghurt dessert, it’s a bit like that.” It couldn’t be simpler to make, either: “Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks in a separate bowl. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.” Chill for three hours, then grab a spoon and dig in, perhaps accompanied by a little poached or baked rhubarb.
Rosie Healey, of Gloriosa in Glasgow, meanwhile, would put her excess egg whites to work in some coconut macarons. “They’re so delicious and easy,” she says, plus they’ll also account for a decent number of whites in one fell swoop. “Whip them up, stir in a load of desiccated coconut, then bake.” Dip the cooked macarons in melted chocolate, put them in the fridge to set and the job’s a good’un.
Got a culinary dilemma? Email feast@theguardian.com
Continue reading… There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sourGot a culinary dilemma? Email feast@theguardian.comWhat can I do with leftover egg whites? And don’t say meringues!
Billowy meringues may be the most high-profile pal of surplus egg whites, but their circle is far wider and more encompassing than those delicate shells. “My immediate thought is chocolate mousse,” says Oliver Costello, co-owner of Toad Bakery in south London. “White chocolate is quite good here, because the egg whites take its richness down. If you’ve ever had a pot of Milkybar yoghurt dessert, it’s a bit like that.” It couldn’t be simpler to make, either: “Melt white chocolate in a bain-marie or in bursts in the microwave, and whip some cream to stiff peaks in a separate bowl. Fold the melted chocolate into the cream, then whisk egg whites to stiff peaks and fold those in, too.” Chill for three hours, then grab a spoon and dig in, perhaps accompanied by a little poached or baked rhubarb.Rosie Healey, of Gloriosa in Glasgow, meanwhile, would put her excess egg whites to work in some coconut macarons. “They’re so delicious and easy,” she says, plus they’ll also account for a decent number of whites in one fell swoop. “Whip them up, stir in a load of desiccated coconut, then bake.” Dip the cooked macarons in melted chocolate, put them in the fridge to set and the job’s a good’un.Got a culinary dilemma? Email feast@theguardian.com Continue reading… Eggs, Chefs, Food, Food waste
