Macarons

Normally, flourless desserts can err on the dense side. But that’s far from the case when whipped egg whites can come to the rescue. A meringue made with egg whites, sugar, cream of tartar, and salt sets the stage for these light and lofty almond flour macarons. Once you’ve mastered the classic vanilla version that’s stuffed with buttercream, try our tested-and-perfected flavor variations for what to do with egg whites: birthday cake macarons, citrus twist macarons, lavender-honey macarons, lavender-rosemary macarons, or peppermint macarons.

High-Protein Whole Grain Waffles

Speaking of lofty, that’s exactly what this easy waffle recipe is—yes, despite the fact that the ingredient list includes whole wheat flour, toasted wheat germ, and whipped cottage cheese. Egg whites and a spoonful of baking powder help make the finished product pleasantly chewy and tender on the inside and crispy on the outside. A small scoop of nut butter and a couple spoonfuls of sugar help the high-protein medicine go down with joy, according to one home cook: “The waffles have great flavor!”

Strawberry, Mango, and Rose Pavlova

There’s no wrong time of year to serve cloud-like pavlovas (essentially baked meringue) to cap off your meal. But we’re declaring this recipe in particular as the dessert of summer, thanks to its airy foundation, courtesy of six whipped egg whites, and the supremely seasonal toppings, including fresh mangoes, strawberries, and edible rose petals. As if the pavlova wasn’t an enticing enough idea for what to do with egg whites, we suggest serving this one atop a bed of mascarpone whipped cream. The results are angelic.

Angel Food Cake

Since the texture and technique is different from a traditional sheet cake, we know that this can be one of the most intimidating classic cakes to DIY. But fear not: You only need 6 ingredients to recreate this vanilla-infused nostalgic favorite, and we’re here to walk you through every step of making this ultra-light cake. We’ll let you in on the two secrets to bubbly-batter success: Whipping the egg whites to stiff peaks, and using a sifter to add the dry ingredients to the wet in batches. “I was so nervous to try it,” one BHG fan admits, but “oh my gosh I am so thrilled how this turned out. It’s gorgeous.”

Egg White Scramble with Spinach and Cherry Tomatoes

If savory is more your style, consider this fast high-protein breakfast as a solution for what to do with egg whites. Each serving puts 3 egg whites to healthy and delicious use, and it’s a breeze to scale up to feed the entire family. A splash of milk, half-and-half, or light cream helps create a custard that’s surprisingly rich for being egg yolk-free.

Test Kitchen Tip: If you like, feel free to mix 2 egg whites and 1 whole egg for the scramble if you prefer. The garlicky spinach and tomatoes are adjustable options, too. Sautéed mushrooms, sautéed peppers, caramelized onions, cooked and crumbled sausage, chopped crispy bacon, and diced ham are also ideal for mixing and matching.

Meringue Frosting

Also known as Swiss meringue, due to the fact that it’s cooked (French meringue, by contrast, is not heated), this homemade frosting is a dreamy topping for everything from red velvet and vanilla cakes to lemon and butter cakes. Sugar, egg whites, cream of tartar, vanilla extract, and cold water are all you need to whip up the most fluffy cake topper you’ll ever decorate with…and devour.

Egg Wash

You can make egg wash with a whole egg or egg yolk, but if you’re wondering what to do with leftover egg whites, you can just use those, too. Brush a loaf of unbaked bread or a sweet or savory pie with an egg white-based egg wash, and it will bake into a showy, glazed-looking goodie. 

Test Kitchen Tip: For a hint more golden color, mix your egg whites with a splash of cream or milk. Add 1 tablespoon of milk or cream to every 3 egg whites. Mix with a fork until even in consistency, then use as desired.

Meringue for Pie

Your best lemon meringue pie, banana cream pie, or key lime pie topping is just 15 minutes of hands-on time away. Instead of asking you to fuss with a temperamental syrup, we call for combining your vanilla-scented whipped egg whites with a cornstarch slurry. Gradually beat those together to form a stiff, glossy mixture, and you’ll have “fluffy peaks of yumminess! This meringue recipe came together nicely,” one five-star reviewer says. Another adds, “This meringue recipe was so tasty. I would use this recipe again!”

Coconut Macaroons

Although they’re both options for what to do with egg whites, macaroons (two “o”s) are very different from the aforementioned macaron (one “o”) sandwich cookies. These 5-ingredient mounds also start with beaten egg whites, but from there, the path diverges. This favorite cookie recipe is overflowing with tropical flavor, thanks to a generous dose of flaked coconut, and is a breeze to execute. Simply mix, scoop onto a baking sheet, then bake for 20 minutes or until golden-brown and crisp on the outside.

Golden Chiffon Cake

Angel food cakes, sponge cakes, and chiffon cakes all rely on the same feature—lots of whipped air—to achieve their fluffy texture. But what sets them apart is what portions of the eggs are used and if oil is included. Unlike egg white-only angel food, and egg white- and yolk-stoked sponge cakes, chiffon cakes like this one include egg whites, yolks, and oil, which makes the crumb more moist and richer than its whippy peers. The flavor and aroma of lemon zest and vanilla permeate the batter. Once baked and cooled, crown the cake with our easy 7-minute frosting for a bonus option for what to do with egg whites. The whole cake creation uses a whopping nine whites!

Strawberry Meringue Cookies

For a single-serving strawberry dessert that tastes like summer, add these easy meringue cookies to your menu. Although they look fancy, they’re no-sweat to pull together. Simply purée fresh strawberries and add them to one bowl, then in another, whip egg whites, cream of tartar, vanilla, and sugar into glossy, stiff peaks. Add a dollop of meringue to a parchment paper-lined sheet pan, top with a spoonful of the berry purée, and finish with another small scoop of meringue. 

Test Kitchen Tip: Try this with raspberries, blueberries, or blackberries depending on what looks freshest and best at your market or in your garden.

Red, White, and Blue Mini Cupcakes

Opting for egg whites only, rather than the whole egg, in the batter for these patriotic cupcakes not only aids in creating a light consistency, but also helps keep the white batter bright. The yolks are MIA, true, but one bite from one of these cute cakes will convince you that they aren’t missing a thing. Softened butter and buttermilk in the batter yields a delightfully decadent outcome, and the creamy almond- and vanilla-flavored frosting sweetens the deal.

Double-Boiler Marshmallow Frosting

At this point, there’s no disguising the fact that frosting is one of our favorite possibilities for what to do with egg whites. This is one of our favorites since it reminds us of summer days spent around the campfire. (Feel free to use a kitchen torch to brûlée it for a s’mores-like experience, if desired!) There’s actually no marshmallow or marshmallow fluff in this recipe, it just tastes similar and has a texture reminiscent of it thanks to whipped, sugary, vanilla-boosted egg whites.

Cheese Soufflé

The next time you’re hosting brunch, take a break from breakfast casseroles and frittatas. You’ll steal the show when you set this savory, showy soufflé at the center of the table. Designed to serve four and ideal for pairing with a salad, smoked salmon, sour cream, and capers, this easy, cheesy casserole is actually a cinch to make. Stir together the cheese sauce, whip the eggs to stiff peaks, then follow our foolproof folding step to ensure those whites don’t deflate. Everyone will swear you ordered this from a fancy bakery or bistro, but they’ll be forced to believe that you made it from scratch when it arrives on the table warm ready to spoon.