How to take advantage of egg whites


Many times when you use eggs to prepare custard, custards or mayonnaise, the most normal thing is that you get egg whites used. There are many people who directly throw them away for not knowing what to do with them, but if you want to get the most out of your cooking ingredients and not waste anything, read on. we are going to propose some more or less simple suggestions so that the egg whites do not end up in the trash. Discover how to take advantage of egg whites and take advantage of them without wasting them.

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One way to take advantage of egg whites is make a cake. Although it is believed that without eggs there is no way to make a cake, we already anticipate that there are very simple recipes for this type of candy without the yolk of eggs.

You will only need:

  • A mold of 20 cm in diameter
  • 55 grams of yeast flour
  • 50 gr of icing sugar
  • 6 egg whites
  • 80 grams of sugar
  • A small spoonful of lemon juice
  • a pinch of salt

Preheat the oven to 180 degrees and in a bowl mix the flour, salt and icing sugar. While in a bowl you will have to mount the egg whites until stiff with the drops of lemon until peaks are created, adding in three phases the sugar. When you see that the whites do not fall when you turn around, they are already done. Add the ingredients over the egg whites carefully and spread with the spatula, then pour the mixture into the mold without greasing. You will have to bake for 45 minutes.


If you want a very sweet dessert we propose a pavlova recipe. It is a sweet made with egg whites of Australian origin, usually accompanied by fruit and whipped cream and has a very soft and light texture.

The ingredients you need are:

  • 3 egg whites
  • 1 tablespoon of salt
  • 1 tablespoon cornstarch
  • A few drops of lemon juice
  • Milk cream
  • 1 cup of sugar
  • 1/2 cup icing sugar
  • 1/2 kilo of strawberries

Start by preheating the oven to 150 degrees, cover a tray with butter paper and draw a circle with the outline of a pot. Take a bowl and beat the egg whites until stiff. Gradually add 3/4 of sugar, never stop beating. Then, you must mix the remaining sugar with the cornstarch and place the lemon juice gradually. Next, spread the meringue in the circle you have drawn before making sure it is at least 1 cm thick. Now you will have to place the rest of the mixture in a pastry bag, make circles on the contour that you have created before, you have to make a basin not too deep.

You must bake at 150 degrees for one hour, then turn off the oven but do not remove the meringue, let it stay inside for at least 30 minutes until it cools and is hard on the outside. While it cools you can take the cream of milk and icing sugar and beat until the mixture becomes thick. With this, you can decorate the pavlova at the end and put some strawberries on top.


Another way to take advantage of egg whites is to make a delicious and light tortilla, with which you can enjoy the taste of the egg without all its fat. Discover how to make a white tortilla and you will see how good and soft it is.


A very interesting option to use egg whites is for make macarons. They are sweets that are very fashionable and are easier to do than you can imagine when you find the desired texture. To make these delights you need:

  • 220 grams of icing sugar
  • 110 grams of almond flour
  • 30 grams of sugar
  • Gel dyes
  • 110 grams of egg whites (12 hours have passed at least at room temperature)

To start making macarons you must sift the flour together with the icing sugar several times until everything is fine. Next you must beat the egg whites at maximum speed, and when foam comes out add the 30 grams of sugar. You must continue beating at high speed and when there is little left for the whites to mount, add the gel dye. Put the amount you consider and remember that the tone will clear when you bake it.

When you have already managed to mount the egg whites, you have to go to the key point so that the macarons come out perfect. In a bowl, place half of the mixture of the almonds with the icing sugar and mix with a large spatula, you will notice that the whites go down, but do not notice it and move on. Once everything is integrated add the other half and continue making enveloping movements with the dough, try not to have any almond clumps crushing with the spatula. You have to get the perfect mixing point, if you take some mixing and it falls like a tape, the dough is perfect.

Now place the whole mixture in a pastry bag and start forming the macarons. All must be the same size, so it is recommended to use a special mold or mat. Go filling the gaps with great care not to overdo it, place the mold on a baking sheet and tap the base to remove bubbles. Let dry at room temperature until the surface layer hardens. Once that drying time has passed, you can turn on the oven at 150 degrees, introduce and bake for about 14 minutes, the time is approximate and will depend on each oven, but keep watching so that they are done the same on both sides.

They will be made when it has hardened externally and detaches from the base. Take the tray out of the oven and do not remove them from their mold until they cool completely.

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