The great thing about egg whites is that they are easy to store. They will be kept for a week in an airtight container in the refrigerator or several months in the freezer. The best is to freeze them one by one or to clearly indicate the number of whites frozen at the same time.
Classically, we will prepare meringues or pavlova, coconut rocks, financiers, a floating island, a fish in a salt crust or even royal icing which will decorate biscuits. You can also add them to a shaker to prepare a Pisco Sour for example, and thus obtain a cocktail with a nice texture and a nice foam. Not forgetting a trendy and healthier egg white omelette.
Light waffles
In a large bowl, mix 300 g flour, 50 g icing sugar, 1 tsp. baking powder, ½ tsp. baking soda and ½ tsp. salt. Add 375 ml of buttermilk, 60 ml of sunflower oil and 4 egg whites. Mix vigorously with a whisk.
Preheat a waffle iron. Pour a little waffle batter and close the device. Cook 2 to 3 minutes or until the waffle is golden brown.
Other ideas
A whipped egg white can be used to agglomerate the cereals of a granola. An egg white will be very useful for making almond paste, sugar paste or homemade marshmallows. We can still think of Vacherin, lemon meringue tart or vaporous cakes like “angel cake”.
