I freeze egg whites in ice cube trays (one egg's worth). Works fine. The goodies sound great.

/tricia

I freeze them in either half cup measures or 1 1/2 cup which will make an angelfood cake.
Why not more angelfood cake....I never get sick of it!
Linda C

LindaC - I bake every week to sell at the local farmers market and I always bring home half the angel food cake packages (3 or 4 pieces per) so it has become wasteful besides it being a profit loss. I have gotten sick of angel food cake which I never, ever, in a million years, thought I would say.

I didn't know white could be frozen - do you just thaw and use without degrading when "volumizing" them?

Nancy

Yep....well maybe just a little loss of volume ..thaw covered......and if the container isn't full...they will get a bit thick..dry...on top. so size the containers to the quantity.
How about if you sell the angelfood cake as a whole, with a container of say lemon curd or some strawberry "filling"...berries, sugar and vanilla and perhaps some clear jell...
Market it as a full fancy dessert, not just a few pieces of cake.
Here a lousy small angelfood made with powdered egg and imitation vanilla sells for $6....they sell them in the produce display with the berries.

I made chocolate meringue last week and everyone liked it.

You can also make some coconut macaroons cookies.

I was thinking along the lines of Cooke and Ntt Hou. How about some meringue shells? Not too much work. People generally buy them these days rather than make them and they're great just filled with fresh fruit. And sure, macaroons are one of my favorite ways to use them.

Btw, when I freeze them I don't bother trying to find some container that fits them exactly. I just freeze them, and when they're frozen I take a piece of plastic wrap a little bigger than the size of the opening of the container and press it onto the surface of the egg whites, then pour a quarter to half inch of water on the wrap 'cup' and freeze it like that. Takes care of that drying problem nicely. When you go to thaw them, let them thaw in the fridge for a little while and then just pull out the plastic wrap with the disc of ice. Let them finish thawing and proceed. Sometimes I've actually done it without the wrap. Just wait a little while when it starts to thaw and pry the ice disc out. The plastic makes it pretty much foolproof though.

How about making yolkless noodles? Or frozen sherbert? Also, you can use two egg whites to replace an egg in regular recipes.

You may be sick of sweet options - why not make some batches of chicken mousse or fish mousse and freeze? Here's an idea below.

Here is a link that might be useful: link

I would make a bunch of these for quick breakfasts throughout the week:

Spinach and Cheese Bites

16 oz. cottage cheese
2 large eggs
4 egg whites
1/4 cup chopped green onions
2 oz. shredded sharp cheddar
3 tbsp. butter, melted
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. granulated garlic
1/4 tsp. fresh ground pepper
1/8 tsp. red pepper flakes
20 oz. frozen spinach, thawed and squeezed dry
1 ounce fresh grated Parmesan cheese

Preheat oven to 350

In a large bowl, whisk together cottage cheese, eggs, egg whites and green onions until well combined. Mix in cheddar, butter, flour, salt, garlic, and peppers until thoroughly mixed. Fold in the spinach.

Scoop mixture into a 9" square baking dish coated with nonstick spray. Sprinkle the top with the fresh Parmesan.

Bake until set and the top is golden, about 45-55 minutes. Remove and let cool to room temperature to cut clean squares.

Maybe you would like a quiche better than an egg white omelet? I am very fond of Andy's wife's recipe: http://www.thatjewcancook.com/?p=707 which uses both whites and eggs, and has the taste and texture of regular eggs.

I'd freeze them in two batches for clarifying consomme. I have only ever used fresh egg whites but I would assume defrosted frozen ones would work OK for the raft.