It won't use up all your egg whites but you could make a Pavlova out of them. An easy and very elegant looking dessert, just right for the holidays.

Pavlova recipes.

Angel food cake

Amaretti cookies

Coconut macaroons

Here's a recipe that uses six egg whites for a meringue cake.

Maybe Schaum torte? My WI aunt once made it for us w/ wild strawberries we picked, & clotted cream from a local dairy - heavenly!

http://www.tasteofhome.com/recipes/schaum-strawberry-torte

Freeze them. Angel food cake is fine with frozen egg whites.

I second angel food cake....with frozen egg whites...

My recipe calls for 1 1/2 cups of egg whites, and I keep a container in the freezer and add egg whites as they happen.

Freeze them and use them in place of eggs. 2 eggs whites in substitute for one egg.

So, I would freeze small containers containing 4-6 egg whites to defrost and use in place of 2 or 3 eggs in things like cookies, cakes, meatloaf, etc. You could also make no-yolk noodles or pasta.

Angel food cake, for sure!

What did you make?

You could make some egg breakfast cups to put in the freezer.

linnea56 actually said that her non-box angel food cakes had failed to rise. I have only made boxed angel food cakes because of the strikingly high need of egg white, but like linnea, I would certainly like to know where the pitfalls lie. Would some of you experts let us know what any of you accidently did that created a failure? As someone else here recently mentioned, we make a 'baby Jesus cake' (angel food, obviously). If I were crazy enough to generate a heap of egg white, I would hate to have a failure when I could have used a box.

I love to have frozen egg whites on hand. I have many recipes that use one egg white as a binder, or they're great brushed on a crust to hold sprinkled salt/seeds, and I use 3 whenever I make white mountain frosting... stuff like that.

I've read that angel food cakes will fail to rise if there is the tiniest bit of grease on the pan. I *only* use my angel food cake pan for making angel food cake.

You can freeze them, just thaw before using!

Also, pavlova is a excellent recipe to make!

I remember my mother successfully baking angel food cakes when I was a child. I especially recall her telling us not to jump, slam doors, or rough house as the jolting could make the cake fall while it is baking.

Thanks for the ideas.

Angel food is my husband's favorite cake for his birthday. I have tried now 3 birthdays in a row (corresponding to how long my daughter has been making tiramisu for our Christmas dessert, and producing all those surplus whites). I do have a dedicated angel food cake pan: it was my Mom's. I also have a dedicated plastic egg-white spatula because she used to insist that the rubber ones absorbed oils. The from-scratch cake only rose about an inch from the raw batter height. I came on here for suggestions last year as to what might be going wrong. I still don't know why.

He is on a low-carb / low sugar diet, so will not eat most desserts. I have pretty much stopped making any unless there is a special occasion. He will make an exception for a birthday. But I still can't go wild. I don't want to have to eat it all myself.

Lindac, did you mean you pour a raw egg white over a container of already frozen egg whites? Just keeping track of how many are in there?

What recipe are you using that fails? TIps I've read for making angel food cake include having the egg whites at room temp, sifting the flour/dry mix multiple times, and always fold gently when incorporating ingredients.

I make homemade angel food cake several times a year for various birthdays. They don't rise bigger than the initial batter so you have to get the volume in it before baking and invert the pan upside down after removing from the oven until it is cool (a Worsheshire sauce bottle is the only one that fits the hole in my pan). Other tips...separate the eggs cold but let them warm up before beating. When you begin beating them, out the mixer on low till you have lots of little whipped bubbles then raise it to medium. Add the sugar 1 Tb at a time. The flour should be sifted before measuring and sifted again after measuring. When the whites are full and at the soft peak to hard peak stage, slowly sift in the flour about 3 Tb at a time and gently fold over with a spatula. Transfer to the angel food pan and run a knife through the batter to minimize voids in the batter.

I use the Cook's Illustrated recipe which is roughly 13 whites if i remember.

Sounds like you have good reason to figure out how to improve your angel food cake results, but if you want a soufflé recipe, Julia Child has a recipe with variations and in depth instructions. It's the one my DH uses (our favorite is probably the spinach) -- I think it is in Mastering the Art of French Cooking, and since that one is a classic, I suspect it appears in some others too.

I'd SLIGHTLY beat them (just to break up the stringiness), measure and freeze. I'm pretty sure you could find a conversion chart online to figure out how many whites are in, say, a half cup. Then make that Angel Food Cake!