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, ...
Surplus egg whites can be used in macarons, fritters, to marinate fish/meat (velveting), or in a pisco sour.
