Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Don’t Chuck those Egg Whites

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

You’re going to have a lot of egg whites left over after making the Sweet Potato Crème Brûlée-almost a cup, in fact. Don’t just throw them out. Covered and refrigerated, they will last up to four days. My favorite way to use them up is in a fanancier-style cake, which is usually made with ground nuts and whipped egg whites. Such cakes are light and delicious, and they freeze well, too. See FineCooking.com/extras for a Brown Butter Almond Cake. Meringues and meringue cookies are other options as are, perhaps obviously, egg-white omelets. And if you’re looking to make another sweet potato dessert, use the whites for the marshmallow topping for our Sweet Potato Pie


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.