When I have left over egg whites, which is like all the time, I usuallt make meringues or use them in a cake with some kind of meringue base. Of course there are other ways to use it up, but making meringues is the easy way out.
The good thing about egg whites is that they keep for a long long time (minimum of two weeks, but even up to a month – just smell them to check if they’re ok) in the fridge, so you can ‘save up’ and make a bigger batch if you like. You can also freeze egg whites, but I usually don’t since they keep for so long anyway.
This recipe for meringues I came across at Smitten Kitchen and it has now become my go to meringue recipe. The reason for that is that they just come out perfect; brittle on the outside and chew in the middle. And they don’t require hours in the oven or to be left over night. All it takes is about half an hour in the oven + cooling time.
Meringues, makes about 25Adapted from this recipe at Smitten Kitchen.
2 egg whites, at room temperature
1/4 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla
175 ml caster sugar
Beat the egg whites foamy. Add the cream of tartar, salt and vanilla. Beat until soft peaks occur. Add the sugar bit by bit and continue to beat on high speed until very stiff peaks. Use a tablespoon to spoon the mixture on to baking parchment. Bake for 25 minutes in 150C. I baked two trays at the same time, swapping place after half the time. The meringues are done when they are slightly golden and crispy on the outside. Check that they are dry and crisp underneath and they are done. Store in an airtight container.