loves2:
Freeze them in zip lock bags, until you find a use for them.
Mark the date and how many there are.
Lou

I save them and make a meal out of it. I use four egg yolks in my ice cream so the next meal I cook the four egg whites to go with my salad or a hot veggie plate. Egg whites are very high in protein and fat free; with the right seasonings I can eat them every day.

make an angelfood cake to put that ice cream with.
Real, home made angel food cake is nothing...NOTHING like a mix or the bought stuff....and it takes about 12 whites to make a cake!

Angel food cake...Swan's Down Flour box

1 1/2 cups sifted flour ( sift first, then measure)
1/2 c. sifted sugar
sift together 3 times

1 1/2 cups egg white at room temp
1/4 tsp salt
1 1/4 tsp cream of tartar
Beat until soft peaks form....add 1 1/3 cups of sifted sugar a little at a time and beat until stiff peaks form,
Add 1 1/2 tsp pure vanilla extract and 1/2 tsp almond extract, beat to blend.
Fold in the combined flour and sugar 1/4 of the amount at a time.
Pour into an ungreased tube pan ( it must be a pan that has never been greased and used for rolls or something else, or the grease in the cracks of the pan will not allow the cake to "climb the pan")
Place in a pre-heated 375 degree oven and bake 40 to 50 minutes.
Better to over bake than under bake.

Linda C

I used to make chocolate mousse with leftover eggs whites from making custard, but I don't have the recipe handy. You can also use them in place of regular eggs for making tempura or any batter for sautéed vegetables and fish, or in meatloaf. It works perfectly fine as a binder without the yolk. A lot of recipes that use eggs really only need the egg whites, and this goes for pancakes and cornbread/hush puppies. I've generally had the problem of what to do with leftover egg yolks rather than leftover whites. I haven't tried this in cookie recipes yet, however.

Lars

What we Aussies call 'Pav'. Pavlova. A meringue dessert.

Pav pix:
http://images.google.com.au/images?client=firefox-a&rls=org.mozilla:en-US:official&channel=s&hl=en&q=pavlova&cr=countryAU&um=1&ie=UTF-8&sa=N&tab=wi

And don't go believing that story about the Kiwis (New Zealanders) inventing it!

Here is a link that might be useful: pav recipe

Lars, if you like Hollandaise sauce, you never have a problem deciding how to use extra yolks! :D

Daisy,

I love Pavlova. Have made it frequently since receiving the recipe from an Australian acquaintance 25 years ago. It's always a huge hit with a crowd.

I chuckled at your reference to the continuing "controversy" of the origin of this wonderful dessert. And, I must tell you that I spent 6 weeks in Australia & New Zealand late last year, and was frequently served Pavlova in NZ, but never was served it in Australia. So, I thought of it as NZ's national dessert.

Freeze each individual white in a VERY clean ice cube tray.

Once frozen, pop them out and transfer to a plastic bag.