If you hate food waste as much as we do, try our ingenious ideas for using up leftover egg whites – nothing needs to be binned.
Egg whites can be used to add a silky smooth texture to a variety of desserts, and even drinks. Lightly whisked, they can be folded into a creamy mousse, or go further to form stiff peaks to make a stunning pavlova.
Egg white recipes
It can be a little tricky to get this classic British pud right. Don’t worry though, with step-by-step help from olive’s test kitchen, you can create this showstopper without any flops. Use the egg whites to create a glossy meringue with a characteristic chewy centre. Top with seasonal fruit and plenty of cream.
Perfect for an afternoon tea celebration or a special homemade gift, these raspberry and white chocolate macarons use egg whites in a labour of love that’s entirely worth it.
Folding egg whites into these simple dark chocolate mousse pots makes them extra thick and glossy. This quick and easy recipe takes just 30 minutes, and is great served with orange shortbreads.
Crisp on the outside, marshmallowy on the inside and packed with flavours of the summer, this is a surprisingly easy summer dessert. Use egg whites to make the meringue, then layer with cream, juicy berries and a zingy compote.
Egg whites, sugar and a little vanilla make a crunchy meringue topping for simple apple compote. This is a pudding for all ages.
In this classic cocktail, the egg white adds an irresistible creaminess and a picture-perfect foamy top. Shake up your usual serves and make our simple sour with warming whisky and a dash of lemon.