Angel food cake is the best use, but you can also use them in pancakes and crepes. I also mix them with whole eggs (liks Lascatx) for omelets, as I do not like omelets that are all egg white. I generally use two whole eggs with two egg whites to make one omelet, but for us, that serves two.

I do not think that they keep for very long if not frozen, however.

Thank you! A torte with merigue layers sounds really good. Not for now, we have too much in the house to eat up. But that would be great for my husband's birthday in early January. Or the angel food cake: that would be the best choice: He really likes that, though I have never made one from scratch.

Right now they are all together in a bowl. How would I separate to freeze? If I freeze, does it need to be in glass? I recall my mom telling me to never let an egg white I had plans on whipping touch plastic. It would pick up oils.

Make popovers.

dcarch

I recall that angel food cake freezes well. It's versatile, too, in a pinch, when fruit comes in season.

An egg white frittata is another option -- with leftover veg, cheese, ham/turkey/beef/bacon, fresh herbs, etc you won't really miss the yolks as much.

For an angel food cake, you wouldn't neeed to separate to freeze them since you will likely use 10-12 egg whites. The torte recipes I quickly galnced at used 6 egg whites. You could divide by weight or volume. As far as plastic goes, if you have a new zip freezer bag or container I wouldn't hesitate to use that. Otherwise, clean your conatiner well with Dawn.

Thanks again for all the ideas. I will go
with angel food cake. I actually have another white, in a separate container,
from the day before. If 2 days is not too long to have kept it. Together with
the 9 from yesterday, I will have 10.

It never occurred to me to use a new zip freezer
bag! I have plenty of those.

If anyone has a link to an especially good angel food
cake recipe, that would be great.

I keep a container for egg whites in the freezer....when I get 1 1/2 cups...I defrost and make an angelfood cake.

I save egg whites in the freezer, too. I use them by substituting the egg whites for whole eggs in baking...2 egg whites to replace 1 egg. White cake recipes often call for using egg whites only. Angel food cake--I made one only one time (long ago) and decided that I actually prefer the angel food cake mixes to the scratch one that I made. I doubt that I used a Tried & True recipe though and prolly used all-purpose flour because I seldom have cake flour on hand so you'll likely get better results.

Oh, and the whites will work for things like meat loaf, too. And, I find that they will keep for several months in a small plastic or glass sealed container in my manual de-frost freezer.

Baked Alaska!

That would be a lot of snow in the baked Alaska with 9 egg whites....I normally use a2 egg white meringue.