Top Ten Things to Do With Leftover Egg Whites

10.  Make a healthier omelet or quiche.  This is also a good opportunity to use up extra bits of veggies and meats as omelet filling.

9.  Make angel food cake.  This is only works if you have a good many leftover egg whites, as most recipes require at least ten whites.

8.  Make meringues.  Meringues are just egg whites and confectioner’s sugar (bonus points for simplicity!) but they have to be baked until completely dry, which takes hours.

7.  Make divinity.  This candy is for those who like their sweets extra sweet.  But divinity can be fussy to make, and should never be attempted on a damp day, as it won’t set.

6.  Make a Pavlova.  This is an Australian/New Zeland take on a meringue.  It stays marshmallowy in the middle, and as a bonus, is topped with fresh fruit.

5.  Make baked Alaska.  This is an especially good idea if all those egg yolks went into homemade ice cream.

4.  Clarify stock.  The egg whites act as a magnet for impurities.  This is the only way to get stock pure enough for consommé.

3. Make eggwash.  Brush the raw egg white across the surface of raw pastry or breads.  It helps crisp the crust and lightly brown the baked good. (Yolks make a darker brown effect.)

2.  Make macarons.  These almond-laced French cookies are meringue based, can be dyed in a myriad of colors, and can be filled with everything from chocolate cream to fig paste.  These are not to be confused with macaroons (even though they are also meringue based and have similar Italian roots).

1.  Make macaroons.  These are baked lumps of coconut and sugar held together with the egg white. 

I’ve had chocolate ones before.  I decided to add macadamia nuts and a hint of spiced run to the recipe I’m sharing today.

Chocolate Macadamia Macaroons

1/2 c. chocolate chips

3 large egg whites

1/4 c. cocoa powder

3/4 c. sugar

1/4 tsp. salt

1 tsp. vanilla

2 tsp. spiced rum

2 1/2 c. shredded coconut

½ c. macadamia nuts, roughly chopped

Melt the chocolate chips in a glass bowl, microwaving for 30 seconds, then stirring, then repeating for ten second intervals until the chocolate is smooth.  Set aside.

In large bowl, combine eggs, cocoa, sugar, salt, vanilla and rum, whisking until smooth.  Stir in coconut and macadamia nuts.  Chill batter until stiff.

Preheat oven to 350 degrees.  Grease two cookie sheets or line with parchment paper.  Use a tablespoon or a small scooper to make domes of batter spaced two inches apart on the cookie sheets.  Bake 23-25 minutes.  Let cool on baking sheet for 10 minutes then cool completely on a wire rack.