By michael vivar
Any consummate pâtissier or saucier knows some of the most decadent desserts and accoutrements are made exclusively with egg yolks.
The dilemma is, after creating the ideal crème brûlée or Hollandaise, what to do with the leftover egg whites. As fortunate happenstance, it stores well in the freezer.
Egg whites are extremely versatile as a component in several concoctions. When ready, grab the ingredient from the freezer and try these seven creative ideas for using your leftovers with intention.
Egg whites are an excellent binder for 3-ingredient recipes. This one only requires the whites, finely chopped hazelnuts, sugar and a modicum of baking.
Making an egg fry-up without yolks is more heart healthy. Add some veg and cook in extra virgin olive oil for an energizing meal any time of the day.
A mousse is normally made with yolks. Substituting whites results in a whipped consistency which is the quintessential conclusion to a light repast.
An initial brush and occasional basting of roasted skin-on potatoes with an egg white, salt and pepper mixture makes for a flavorful crisp in every bite.
Modern sour cocktails use a spirit, lemon juice and simple syrup. Traditional versions include whipped egg whites to impart creaminess and a whimsical foam head.
Preparing the French staple may be intimidating and will take a few tries to get right. There are simple recipes online and once perfected, the rich yet airy dish will impress.
Whipping egg whites and sugar until it's stiff on the outside, marshmallowy on the inside is a perfect topping for tart, citrus-based pies, breads and cookies.
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