We've been busy making ice cream with a custard base. There are lots of egg whites in the fridge. Perviously posts have mentioned freezing them or making meringues (far too humid for that) . . .

Does anyone else have suggestions for using up a mess of egg whites?

Light, airy, beautiful food cake.

Ginger

I would say food cake too.

But also, try Baked Alaska! Lots of fun and not as tricky as you would think.

jan

I third food. It is my favorite especially with berries.

Some recipes for sorbet call for the addition of egg whites. I have a strawberry sorbet recipe that calls for egg whites and the result is a fluffier product - almost like a gelato.

Or you could do facials.

Just the spent the last 20 minutes searching for my strawberry shortcake recipe - despite some organization, I still lose recipes like some folks lose socks. Anyway, I ran across another recipe for extra egg whites - Judy Francini's recipe for Sienese Almond Cookies.

I'm still frantically searching for my recipe otherwise I would link you to Diva's recipe. If interested, it's on her Divina Cucina site.

quote:

Originally posted by JDeQ:
We've been busy making ice cream with a custard base. There are lots of egg whites in the fridge. Perviously posts have mentioned freezing them or making meringues (far too humid for that) . . .

Does anyone else have suggestions for using up a mess of egg whites?

Here we go - the ultimate egg white user. And while we are at it since I LOVE making this recipe can you send me your custard base ice cream recipe as a way to use the egg yolks that my recipe creates?

cold Lemon Souffle

This recipe fills your average soufle pan plus so cut a collar.

2 envelopes unflavored gelatin
1/2 cup water
1 cup sugar (splenda works but I use only about 1/2 - 3/4 cup of splenda)
1/4 tsp salt
10 egg whites
1 cup lemon juice (it is so much better with fresh lemon juice than real lemon)
1 tbsp lemon peel grated.

Soften the gelatin in the water in a medium sauce pan. Add above ingredients and cook over moderate heat stirring continuously. It will eventually get like lemon pudding. DO NOT BOIL, gentle simmer is all you need. Chill stirring occasionally so it doesn't get a skin.

In a separate bowl whip 1 cup whipping cream.
Then in a second bowl whip your 10 egg whites until soft peak stage. Add 1/4 cup sugar (or splenda) and whip to firm peaks.

Fold the thoroughly cooled lemon mixture into the whipped cream then fold all of this into the egg whites. Put in souffle mold and chill for several hours.

This is a fabulous hot summer day desert.

This message has been edited. Last edited by: Kim,

Rome Addict, I have copied your recipe to my files - looks like it has potential for a summer dinner party I am planning. But I am confused. How do you have left over egg yolks when the first step calls for 10 egg yolks and the last step calls for 10 egg whites? Am I reading the recipe wrong or is there a typo?

We use them in Pavlovas. Here is a link to a recipe but there are lots to be found.

Rome Addict. I posted a blog entry today about white chocolate ice cream. The recipe is from David Lebovitz's book The Perfect Scoop (which is amazing). The blog post contains the recipe and pics. It is a custard based ice cream. You can find it here.

Cheers

quote:

Originally posted by Bags packed:
Rome Addict, I have copied your recipe to my files - looks like it has potential for a summer dinner party I am planning. But I am confused. How do you have left over egg yolks when the first step calls for 10 egg yolks and the last step calls for 10 egg whites? Am I reading the recipe wrong or is there a typo?

OOOPS TYPO!!! Egg whites, egg whites, egg whites. Say it 10 times Mary and you might get it right.

I'll have Pauline fix it. Thanks for pointing it out. I'm going to claim senility - that's my story and I'm sticking to it. What was I talking about?

quote:

Originally posted by JDeQ:
Rome Addict. I posted a blog entry today about white chocolate ice cream. The recipe is from David Lebovitz's book The Perfect Scoop (which is amazing). The blog post contains the recipe and pics. It is a custard based ice cream. You can find it here.

Cheers

You are an evil person and I love you. Chocolate ice cream and this recipe sound like true sin.

Thank you, RA. Can't wait to make your recipe. I am picking blueberries mid June and I think I will serve a blueberry sauce with the lemon souffle.

Well that left me with egg on my face.

It has now been fixed. Thanks moderator gods whoever you are.

Since John mentioned Pavlova above, this was the feature in today's Los Angeles Times food section:

Pavlova

Marcia

Yeah...I vote for pavlova...filled with lemon curd and fresh berries...topped with homemade whipped cream.

I had thought of that but Jerry mentioned that it is already too humid for meringue. A Pavlova sounds great.

I googled around for some hints on meringue and humidity and I didn't find much other than trying to store it in a sealed container. I did find this recipe that sounded really good and similar FOF's suggestion of ice cream and fruit. The intriguing item mentioned in the recipe is using a silica pack in the container to so there is no humidity.

Crispy Meringue Shells with Ice Cream and Fruit 'Salsa'

My mother used to make something called an Angel Pie that had a meringue crust. I didn't get the recipe but it is was similar to this Pineapple Angel Pie.

I can't recommend fruit cream highly enough.

It's light and it's delicious. A great substitute for ice cream, and no fat.